Description
These Banana Caramel Peanut Butter Cupcakes are a perfect indulgence, blending moist banana cake with a creamy peanut butter filling, topped with a luscious caramel drizzle. With every bite, you’ll experience the perfect balance of sweet banana, rich peanut butter, and smooth caramel. Ideal for any occasion!
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup sour cream or buttermilk
For the Peanut Butter Filling:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- 1 tbsp milk (or more for desired consistency)
For the Caramel Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. - Make the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the mashed bananas and sour cream (or buttermilk) and mix until combined.
Gradually add the dry ingredients, mixing until just combined. - Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. - Prepare the Peanut Butter Filling:
In a medium bowl, beat together the peanut butter, powdered sugar, softened butter, vanilla extract, and milk until smooth and creamy. Add more milk if the filling is too thick to pipe.
Once the cupcakes have cooled, use a small knife or a cupcake corer to remove a small section from the center of each cupcake, creating a hollow space. - Fill the Cupcakes:
Pipe or spoon the peanut butter filling into the hollowed-out center of each cupcake. - Add the Caramel Drizzle:
Drizzle the caramel sauce over the top of each filled cupcake, allowing the sauce to pool gently around the edges. - Serve:
Serve the cupcakes immediately, or store them in an airtight container for up to 3 days at room temperature.
Notes
- For a richer peanut butter flavor, you can increase the amount of peanut butter in the filling.
- If you prefer homemade caramel, simply melt sugar in a pan until golden brown, then add butter and cream, stirring to create the sauce.
- You can top the cupcakes with crushed peanuts for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (based on 12 servings)
- Calories: 380
- Sugar: 28g
- Sodium: 250 mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg