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These Banana Caramel Cupcakes are moist, smooth, soft and have the most perfect banana flavors! Loaded with homemade caramel sauce, rolled in toffee bits and topped with Caramel Cream Cheese Frosting - these cupcakes will drive your tongue crazy!

On top of being crazy for caramel, I've gone bananas to bananas! And with bananas, I mean banana desserts. I am one of those people who hate to eat bananas alone but like banana-flavored roasted food.

Overripe bananas add a lot of moisture and natural sweetness to baked goods along with strong banana flavor so that even the biggest banana haters will fall in love!

I have shared several cupcake recipes, but all of them are already chocolate or vanilla. In fact, I don't think I've ever made a cupcake that is beyond those 2 flavors. Now that my baking skills have improved, I think it's time for me to try different flavors.


  • 1 and 1/2 cup flour
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tsp cinnamon powder (optional)
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup of granulated sugar
  • 1/4 cup of pink sugar, packed
  • 2 tablespoons of vegetable oil
  • 1/2 cup sour cream, room temperature
  • 1 and 1/2 teaspoon pure vanilla extract
  • 2 large eggs, room temperature
  • 2-3 large ripe bananas, pure or mashed (about 1 and 1/2 cup)
  • 1 recipe for Frozen Cheese Caramel Ice Cream


  • Bit Toffee
  • Extra Caramel Sauce
  • Fresh Sliced ​​Banana


  1. Make one recipe for my Homemade Caramel Sauce and let it cool in the refrigerator for several hours. Meanwhile, make cupcakes.


  1. Preheat the oven to 350 ° F (177 ° C) and coat a standard cupcake pan with paper liner and another pan with 5 liners, this recipe produces around 17 cupcakes. Put aside.
  2. In a large bowl, sift flour, baking powder, baking soda, salt, and cinnamon and shake to combine. Put aside.
  3. In a stand mixer bowl equipped with paddle attachments, shake the butter and both sugars at medium height until light and smooth, 2-3 minutes. Scrape the sides and bottom of the bowl.
  4. Add oil, sour cream and vanilla and stir until mixed.
  5. Lower the speed to medium-low and add eggs one at a time. Make sure to stop occasionally and scrape the bowl.
  6. Add the dry ingredients gradually and stir until evenly mixed. Add banana puree and stir until evenly mixed. DO NOT OVERMIX. The dough must be thick.
  7. Put the mixture into the cupcake liner, fill 2/3 full. Bake for 20-25 minutes or until the toothpick inserted into the center comes out clean.
  8. Remove the cupcake from the oven and let it cool in the pan for about 10 minutes, then transfer to a cooling rack until it is completely cold.
  9. Meanwhile, prepare a recipe for Frozen Cheese Caramel Ice Cream. You can use the recipe for caramel sauce above instead of salted caramel.


  1. OPTIONAL: Center the center of each cupcake using the bottom end of a large pipe, or apple corer. Using a spoon or pipe, fill the cupcake with the remaining caramel sauce.
  2. Fit one disposable pipe bag with a large round tip and one-second pipe bag with a large star tip. Fill both piping bags with caramel cream cheese frosting.
  3. Using a large round tip, the piped frosting starts from the center to the outside edge so you have a flat layer. Use a small offset spatula to smooth the top and edges. Roll the sides or top in toffee beets.
  4. Using a piping bag equipped with a large star tip, place the whirlpool frosting on it.
  5. Drizzle with more caramel sauce, if desired. Garnish with banana slices. Enjoy!

Store cupcake in an airtight container in the refrigerator for up to 3 days. Place at room temperature before serving.
Don't place the cupcake with banana slices until it's ready to be served. Bananas will become wet after a while.

 This recipe is inspired by queensleeappetit