Banana Cupcake with Peanut butter-Caramel Frosting

Banana cake or banana bread has been my favorite cake of all time! Banana cake with peanut butter frosting is actually one of the first recipes I wrote here. The combination of peanut butter and banana is just absolutely perfect. But wait! Why not make it even better, let us add caramel!

After the long weekend and because it was the day after Easter Monday (which is also a public holiday in Germany), I was thinking of bringing a treat to my new colleagues. Oh yes, I forgot to mention that I am back to being employed, although it is initially for a period of six months only, but who knows. And, luckily, I only work 6 hours a day so I still have some time for Foxy Folksy and the other stuff I love doing. Armin also mentioned that it is customary here for a new employee to bring something for his or her new workmates. So I thought, cupcakes would be perfect for this. And just my luck, there were 4 overripe bananas sitting on our kitchen counter. Yup, I use really ripe or even overripe bananas for my banana cakes and cupcakes, they are sweeter, easier to mash and more flavorful. 

This recipe is actually inspired by Sally's Baking Addiction. In her recipe, she topped her banana cupcakes with peanut butter and chocolate buttercream instead, which I think should also be really good and is definitely on my 'to-try' list.  I used caramel simply because I already have it from what was left from the Easy Banoffee Pie that I posted recently. Good thing, I do not like to waste and throw leftovers so I was able to use it for this recipe. I change some of the ingredients and adjusted the recipe because I needed a lot of cupcakes and with this recipe, I was able to make 30 cupcakes. Click here to get the recipe to make your own caramel.

Banana Cupcake with Peanut butter-Caramel Buttercream Frosting

Try this banana cupcake topped with peanut butter and caramel buttercream frosting. Banana cupcake so moist and the frosting so light, creamy and not too sweet.

Print Recipe Rate this Recipe

Author Bebs

Course Dessert

Servings 30

Calories 301 kcal

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

BANANA CUPCAKES

• ▢ 1 cup vegetable oil
• ▢ ½ cup brown sugar
• ▢ 1 cup granulated sugar
• ▢ 4 large eggs
• ▢ 4 large very ripe bananas
• ▢ 2 teaspoons vanilla extract
• ▢ 3 ¼ cups all-purpose flour
• ▢ 1 ½ teaspoons baking soda
• ▢ ½ teaspoon ground cinnamon (optional)
• ▢ 1 teaspoon salt
• ▢ 1 cup buttermilk (see note for alternatives)
• ▢ ¾ cup semi-sweet chocolate chips
• ▢ ¾ cup cashew - crushed

PEANUT BUTTER BUTTERCREAM FROSTING

• ▢ 1 cup creamy peanut butter
• ▢ 2.8 ounces unsalted butter - softened to room temperature
• ▢ 3.5 ounces powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 4 tablespoons heavy cream or 5 tablespoons cream cheese

CARAMEL BUTTERCREAM FROSTING

• ▢ ½ cup caramel
• ▢ 2.8 ounces unsalted butter - softened to room temperature
• ▢ 2.8 ounces powdered sugar
• ▢ ¼ tsp salt
• ▢ 4 tablespoons heavy cream or 5 tablespoons cream cheese

Instructions

 

• CUPCAKES: In a bowl, beat oil, brown and granulated sugar together using a hand or stand mixer medium speed until creamed for about 2-3 minutes. Add the eggs one at a time beating well every after additions at low speed. Add the mashed bananas and vanilla extract and beat for another minute still at low speed.
• Combine flour, baking soda, cinnamon and salt together in a separate bowl. Add the dry ingredients to the wet ingredients one cup at a time alternating with some buttermilk until all are added. Mix well after every addition. Add the chocolate chips and cashew nuts last and mix until well blended.
• Preheat oven to 350°F/170°C. Line 2 12- count cupcake pans with cupcake liners. Spoon the batter evenly into the cupcake liners filling about a three-fourths of each cup. Place one pan on the middle rack and the other on the bottom and bake for 18-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. The pans may need to change places in between baking for them to bake evenly and at the same time. Do the same for the last batch (6 cupcakes). Allow to cool completely before frosting.
• PEANUT BUTTER BUTTERCREAM FROSTING: Using a hand or stand mixer at medium speed, cream together the butter and peanut butter until smooth for about 2 minutes. Add the sifted powdered sugar and vanilla extract and beat for a minute. Add the cream and beat at high speed for about 2 minutes.
• CARAMEL BUTTERCREAM FROSTING: Using a hand or stand mixer at medium speed, cream together the butter and caramel until smooth for about 2 minutes. Add the sifted powdered sugar and salt and beat for a minute. Add the cream and beat at high speed for about 2 minutes.

Notes

As an alternative for buttermilk, just use regular fresh milk and add 1 tablespoon of lemon juice in it.

Nutrition

Calories: 301kcalCarbohydrates: 37gProtein: 5gFat: 15gSaturated Fat: 6gCholesterol: 42mgSodium: 216mgPotassium: 212mgFiber: 1gSugar: 22gVitamin A: 255IUVitamin C: 1.6mgCalcium: 32mgIron: 1.5mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

You can mix the 2 buttercream frostings together or pipe them separately or just use one you like best and double the quantity to cover all your cupcakes.