banana cupcakes with cinnamon/caramel frosting

★★★★★ 2 Reviews
justamamma avatar
By betsy partin
from worthington, WV

my newest cupcake creation not too sweet

★★★★★ 2 Reviews
serves 24
prep time 30 Min
cook time 20 Min

Ingredients For banana cupcakes with cinnamon/caramel frosting

  • 1/2 c
    butter, room temperature
  • 1 1/2 c
    sugar
  • 1 tsp
    vanilla extract
  • 2
    eggs
  • 1 Tbsp
    cinnamon, ground
  • 2
    bananas, very ripe
  • 2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 c
    milk
  • cinnamon/caramel frosting
  • 3/4 c
    butter, room temperature
  • 8 oz
    cream cheese, room temperature
  • 1 tsp
    vanilla extract
  • 1/3 c
    caramel syrup
  • 2 lb
    powdered sugar
  • 2 tsp
    cinnamon, ground
  • caramel syrup
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How To Make banana cupcakes with cinnamon/caramel frosting

  • 1
    pre-heat oven to 350; line muffin tins with cupcake papers (i do 12 regular size and 36 mini from one batch)
  • 2
    cream together butter and sugar
  • 3
    beat in eggs and vanilla until fluffy
  • 4
    add bananas and cinnamon and mix well
  • 5
    add 1 cup flour, baking soda and baking powder; mix lightly
  • 6
    add milk alternately with the rest of the flour; beat until well blended
  • 7
    divide into prepared pans; bake until set (10-15 minutes for mini & 18-22 minutes for regular)
  • 8
    cool well while preparing frosting
  • 9
    for frosting, beat together butter, cream cheese, 1/3 c caramel syrup, vanilla and cinnamon (i use the wisk attachment for light, fluffy frosting)
  • 10
    slowly add in powdered sugar and whip until fluffy
  • 11
    spread or pipe onto cooled cupcakes and drizzle with additional caramel sauce

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