Banana bread cupcakes

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With what kind of frosting you ask?  How about caramel cream cheese frosting?  These would be perfect for brunch, or maybe even breakfast.  It’s acceptable to eat cupcakes for breakfast, isn’t it?  It is in my world!  I’m sure The Curvy Carrot would agree!

Banana Bread Cupcakes with Caramel Cream Cheese Frosting


For the cupcakes:

1 and 1/4 cups all purpose flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large ripe bananas, peeled

1/2 cup sour cream (I used low-fat, and they turned out great!)

1 and 1/2 teaspoons vanilla extract

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature

1 large egg

1 large egg yolk

For the caramel cream cheese frosting:

1 pound confectioners’ sugar

1/2 cup plus 1 tablespoons whipping cream

1 teaspoon vanilla extract

1/4 teaspoon salt

1 8-ounce package of cream cheese, at room temperature

1/4 cup (4 tablespoons, or 1/2-stick) unsalted butter, at room temperature


1. For the cupcakes: Preheat the oven to 350 degrees.

2. Line a cupcake pan with the liners of your choice.

3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

4. In a small bowl, using a potato masher or fork, mash the bananas until smooth.

5. Add the sour cream and the vanilla to the mashed bananas, mixing well.

6. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed, until light and fluffy, about 2-3 minutes.

7. Reduce the mixer speed to medium-low and add the egg and egg yolk, mixing until thoroughly combined.

8. Reduce the mixer speed to low and alternately add the flour and sour cream/banana mixture in two additions, mixing until just combined.

9. Divide the batter evenly among the prepared lined baking cups and bake until a tester inserted into the center comes out clean, about 20 minutes.

10. Remove from the oven and let cool completely before frosting.

11. For the caramel cream cheese frosting:  In a nonstick skillet over medium heat, melt (without stirring!) 1/2 cup cup of the confectioners’ sugar (this shouldn’t take too long-watch the sugar carefully because once it starts turning into liquid, it goes very quickly!)

12. Continue cooking the sugar until it turns a golden amber color (about 1-2 minutes more), stirring occasionally.

13. Very carefully (it will bubble up vigorously, so please be careful!), add 1/2 cup whipping cream, the vanilla, and the salt, mixing well until smooth.

14. Add the remaining 1 tablespoon whipping cream and mix well.

15. Strain the hot caramel sauce over a bowl and let cool to room temperature.

16. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and cream cheese on medium speed until thoroughly mixed and smooth, about 2 minutes.

17. Reduce the mixer speed to low (unless you want powdered sugar everywhere, including in your lungs….), and slowly add the confectioners’ sugar into the mixture until smooth.

18. Add the cooled caramel to the frosting and mix well to thoroughly incorporate.

19. Pipe as desired (I used my Wilton 1M tip…as per usual) onto the cooled cupcakes.  Refrigerate until ready to serve



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