Triple Banana Double Caramel Mini Cupcakes

This is my basic and the most often used banana-bread formula. I do vary flavors, play with different flours, but I usually keep the proportions of the main ingredients the same. The bread is moist but not wet or sticky, just as good as any banana bread should be. I bake this batter as a loaf, cake layers or cupcakes, according to my mood or need.

Let me explain the cupcakes’ weird name. They are indeed banana cupcakes (banana number 1), filled with banana caramel (banana number 2, caramel number 1) and frosted with caramel cream cheese frosting (caramel number 2), and garnished with banana chips (banana number 3).

Makes 3 dozen mini cupcakes

For the cupcakes:

  • 2 cups all-purpose flour
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 ½ cups banana puree (about 3 large bananas)
  • ½ cup sour cream
  • 2 tbsp dark rum
  • 1 ½ tsp pure vanilla extract
  • 1 stick (4 oz; 113g) unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs

For the banana-caramel filling: use this recipe; you will need way less that the recipe makes, so just refrigerate the leftovers and use it as an ice cream topping later

For the caramel frosting:

  • 1 ½ cups granulated sugar
  • ½ cup water
  • 1 ½ sticks (6 oz; 170g) unsalted butter at room temperature
  • ¼ cup sour cream
  • 1 tbsp dark rum
  • 2 tsp pure vanilla extract
  • ¼ tsp kosher salt
  • 1 lb cream cheese at room temperature
  • Banana chips for garnish

Make the cupcakes:

Center an oven rack and preheat the oven to 350F. Fit parchment mini-cupcake liners into mini-cupcake molds. Spray the liners lightly with oil spray.
Sift the dry ingredients onto a sheet of parchment paper or into a bowl. In another bowl, combine the banana puree, sour cream, rum, and vanilla extract.

In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy. Gradually add the sugars and beat until light and fluffy, 6 to 7 minutes. With the mixer on medium, add the eggs, one at a time, beating well after each. Reduce the speed to low and add the dry ingredients in three additions alternating with the banana mixture, starting and ending with the dry ingredients. Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition.

Transfer the cake batter into a large pastry bag fitted with a large plain tip and pipe the batter into the prepared molds filling them about ¾-full. This is the easiest way to equally divide the batter between so many mini-muffin molds. Although you can also use a spoon.

Bake the cupcakes for about 18 to 20 minutes, until puffed and a cake tester comes out clean. Cool the cupcakes for 5 minutes on a cooling rack, then unmold and cool completely on the rack before filling and frosting.

Make the caramel frosting:

Stir together the sugar and water in a high-sided medium saucepan. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the syrup turns deep amber in color. Immediately remove the pan from the heat, stir in the butter, sour cream, rum, vanilla, and salt. Transfer to a bowl and let cool, stirring occasionally with a wooden spoon, until just slightly warm.

With the paddle attachment of a stand mixer or with the hand-held electric beaters, beat the cream cheese until lump-free and smooth. Gradually, in a thin stream, beat in the caramel. Mix until well combined, scraping the sides of the bowl as needed. The consistency should be somewhat of softly whipped cream. Cover with plastic wrap, pressing it directly over the surface. Refrigerate until firm enough to pipe, at least for a couple of hours, or better – overnight.

To fill the cupcakes, cut out a small, round, fennel-like hole with a sharp paring knife in the top of each cupcake. Enjoy the scraps right away. Transfer the banana caramel into a small sealable plastic bag, snip a corner, and pipe about a half-teaspoon of the caramel into each cavity. Don’t overfill the cupcakes, or the caramel will leak and cause the frosting to slide off.

To frost the cupcakes, transfer the frosting into a piping bag fitted with a large star tip and pipe a rosette over the top of each cupcake. Refrigerate to firm up the frosting. Remove the cupcakes from the fridge 30 minutes prior the serving time. The cupcakes can be made a day in advance and kept in the refrigerator in an air-tight container. Garnish with the banana chips close to the serving time, so the chips wouldn’t lose their crispness.

You might also like the following recipes utilizing banana:

You might also like:

Page copy protected against web site content infringement by Copyscape

Print this recipe...

Bookmark and Share       AddThis Feed Button

37 Responses to “Triple Banana Double Caramel Mini Cupcakes”

  1. These look and sound fantastic!

  2. I’d love to see how you set up your food pics, as in behind the scene photo :)

  3. Those pretty cupcakes must taste heavely! Great combo!

    Cheers,

    Rosa

  4. Just lovely. I was intrigued how you managed to fit banana in three times. Sounds just delicious. I have a serious weakness for banana chips, too!

  5. Lovely cupcakes!

  6. Awesome variation of banana bread in cupcake form – and I LOVE caramel!! Holy yum.

  7. banana! my love for banana is high up there.
    :::printing::: Must try this one.

  8. Mmmmm that looks delicious!!

  9. These look so adorable!! And with all the banana and caramel in them, I’m sure they must taste amazing too!!

    I agree with Fenny above, I’d love to see more in-process pictures! :)

  10. marvelous! these look cute and delicious! Always with fantastic photos!

  11. Gorgeous; absolutely adorable!

  12. bananas, cream cheese frosting and caramel are my favorite flavors…yum! this looks and sounds amazing! i can’t wait to try them.

  13. This is so wickedly good. I have put on two kg’s just looking at it!

  14. Wow! The flavour must be so intense! I am seriously seduced by these!

  15. that much caramel in a recipe could never be bad. incidentally, my favorite part, even more than all the caramel, is the lovely banana chip on top. :)

  16. That’ll be me adding another recipe to the list of things to make then ;0)

  17. Mmm. Banana and caramel! Yum.

  18. So cute, Vera! Love the name of the cupcakes too ..hehe

  19. How lovely.. and what great photo’s! :)

  20. So cute, so delicious, so flavoursome and such fabulous photography!

  21. wow they are so cute! I bet they taste amazing!

  22. Absolutely gorgeous, Vera. Just plain perfect! It sounds delicious. I love banana + caramel together. Can’t wait to try that frosting. I just love that sweet and sour combo (from the sour cream and cream cheese). Can’t wait to try it!

  23. Thank you, everyone, for such lovely comments!

  24. Darn (I softened it up) those look delish! I’m laid up right now, or I would make some myself. Wish you could deliver them (and that my boyfriend could bake)!

  25. These look really good! Love banana bread, will definitely try this recipe!

  26. These are amazing and soooo cute. I love them,gloria

  27. These are super yum! I gave it a shot and all my friends and loved ones absolutely loved it! (: Thanks for sharing this recipe!

  28. Lianne, I’m so glad! Thanks for letting me know!

  29. I made these for my daughter’s birthday party along with Coconut Mini Cupcakes (it was a monkey theme) and they were a big hit! Several people have asked for the recipe. I skipped the filling but went with the banana chip garnish. The frosting didn’t hold together like the picture but it didn’t matter – it made it more like icing. Thanks for the great recipe!! I love your website.

  30. I made these cupcakes for our church tea party and they were a hit! I had everyone telling me how wonderful they were! Thanks for sharing such deliciousness! Look forward to get back in the kitchen with more of your recipes!

  31. What can be used in stead of the dark rum?

  32. Penni, you can use white rum, brandy, cognac, or omit any alcohol altogether.

  33. could you make these with regular size cupcakes? what would be the lengh in the oven then?

  34. Katia, sure you can make them bigger. The baking time will be about 5-6 minutes longer; bake until a toothpick inserted in the center comes out clean.

  35. Oh my gosh! I saw this picture on Frosting For Friends and had to immediately find out who made them and pin it. I really hope that one day I will make this.

  36. These look and sound amazing! I have a babyshower to make banana cupcakes for and I am going to use this recipe! mmm :)

  37. CupcakesEqualLove on February 25th, 2013 at 7:12 pm

    These sound delicious, and I cannot WAIT to make them! My only request/complaint is that the “Print this recipe” button was a little easier to find, and that the recipe for the banana caramel sauce was included, because it is a part of this recipe. Otherwise, so excited to make and show off!

Leave a Reply

Please, before posting a question, read the recipe and the comments above. It is very possible that your question has already been answered. Thank you!


Home page | About | Contact | Links | Archives | Awards | Subscribe | Artsy sweets


The whole site is protected by Copyright.
It is forbidden to reproduce any part of this site, in any form, without prior written permission from the author.

© Copyright Baking Obsession 2007-2014