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Banana Caramel Peanut Butter Cupcakes

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Ingredients

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For the Cupcakes:

  • 1 and 1/2 cups (188g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (75g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 2 ripe bananas, mashed (about 1 cup)
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract

For the Peanut Butter Frosting:

  • 1/2 cup (125g) peanut butter
  • 1/4 cup (56g) unsalted butter, softened
  • 1 and 1/2 cups (180g) powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

For Topping:

 

  • 1/2 cup caramel sauce
  • 1/4 cup chopped peanuts

Instructions

  • Preheat and Prepare: Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter and Sugar: Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
  • Add Wet Ingredients: Beat in eggs one at a time. Add mashed bananas, milk, and vanilla extract. Mix until combined.
  • Combine: Add dry ingredients to wet ingredients. Stir on low speed until just combined. Do not overmix.
  • Fill and Bake: Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Make Frosting: Beat peanut butter and butter together until smooth. Gradually add powdered sugar, then mix in milk and vanilla until frosting reaches desired consistency.

 

  • Decorate: Frost cooled cupcakes using a spatula or piping bag. Drizzle with caramel sauce and sprinkle with chopped peanuts.

Find it online: https://easyrecipebooks.com/banana-caramel-cupcakes/