Description
Creamy banana caramel peanut butter cupcakes melt together classic comfort flavors with irresistible Southern charm. Delicate layers of sweet banana, rich caramel, and smooth peanut butter create a heavenly dessert you’ll crave after just one bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1/2 cup (120 grams) mashed ripe bananas
- 1/2 cup (120 grams) creamy peanut butter
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1/2 cup (120 grams) sour cream
- 1/2 cup (120 milliliters) caramel sauce
- 1/2 cup (60 grams) chopped peanuts
- Banana slices (for garnish)
Instructions
- Preheat the oven to 350F (175C) and prepare a muffin tin with cupcake liners, ensuring even spacing.
- Combine flour, baking powder, baking soda, and salt in a medium bowl, whisking thoroughly to distribute ingredients evenly.
- Beat softened butter and granulated sugar in a large bowl until the mixture becomes pale and fluffy, creating a smooth base.
- Incorporate eggs individually, mixing thoroughly after each addition, then blend in vanilla extract for enhanced flavor.
- Fold mashed bananas and sour cream into the mixture, creating a creamy and rich texture.
- Gradually integrate dry ingredients into the wet mixture, stirring gently until just combined to maintain a light batter consistency.
- Distribute batter into cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
- Once cooled, generously spread peanut butter frosting across the surface of each cupcake.
- Artfully drizzle caramel sauce over the frosted cupcakes and sprinkle chopped peanuts for added crunch.
- Optionally garnish with delicate banana slice for a decorative finish.
Notes
- Boost banana flavor by using overripe, heavily speckled bananas for deeper, sweeter taste.
- Prevent dry cupcakes by carefully measuring flour and avoiding overmixing the batter, which can develop tough gluten.
- Create gluten-free version by substituting all-purpose flour with almond flour or gluten-free blend, ensuring equal measurements.
- For dairy-free adaptation, replace butter with coconut oil and sour cream with dairy-free yogurt alternative.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg