A Decadent Fusion of Sweet & Salty Flavors!
These moist banana cupcakes are packed with peanut butter swirls, topped with caramel buttercream, and drizzled with salted caramel sauce—a dreamy dessert for peanut butter lovers!
Why You’ll Love These Cupcakes
Ultra-Moist – Ripe bananas keep them tender
PB & Caramel Heaven – Sweet, salty, and creamy
Easy to Make – No fancy techniques needed
Crowd-Pleasing – Perfect for parties and potlucks
Ingredients
For the Cupcakes:
- 1½ cups mashed ripe bananas (~3 medium)
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup creamy peanut butter
For the Caramel Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ⅓ cup caramel sauce (plus extra for drizzle)
- 2 tbsp heavy cream
- ½ tsp vanilla extract
For Garnish:
- Salted caramel sauce
- Crushed peanuts
- Mini peanut butter cups
Step-by-Step Instructions
1. Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin.
- Whisk flour, baking soda, and salt in a bowl.
- Beat butter + brown sugar until fluffy. Add eggs, vanilla, and bananas.
- Alternate adding dry ingredients and peanut butter.
- Fill liners ⅔ full; bake 18-20 minutes. Cool completely.
2. Whip the Buttercream
- Beat butter until creamy.
- Gradually add powdered sugar, caramel, cream, and vanilla.
3. Decorate
- Pipe frosting onto cupcakes.
- Drizzle with caramel, then top with peanuts and PB cups.
Pro Tips
Use overripe bananas for maximum flavor
Chill cupcakes before frosting for cleaner edges
Warm caramel slightly for easy drizzling
FAQs
Q: Can I use natural peanut butter?
✔ Yes, but stir well first (oil separation can affect texture).
Q: How to store?
✔ Keep at room temp 2 days or refrigerate 5 days.
Q: Can I freeze them?
✔ Freeze unfrosted for 2 months.
Q: No caramel sauce?
✔ Substitute dulce de leche or butterscotch.
Final Thoughts
These Banana Caramel Peanut Butter Cupcakes are irresistibly rich, moist, and flavorful—a must-try for anyone who loves the banana-PB-caramel combo!
Print
Banana Caramel Peanut Butter Cupcakes
- Total Time: 40 mins
Description
Indulge in these irresistible banana caramel peanut butter cupcakes, a perfect treat for any occasion!
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup mashed ripe bananas (about 2 bananas)
1/2 cup sour cream
1/2 cup creamy peanut butter
1/2 cup caramel sauce
1/2 cup chopped peanuts
Banana slices (for garnish)
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, beat butter and sugar together until light and fluffy.
Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Combine Bananas and Sour Cream: Add mashed bananas and sour cream, mixing until well combined.
Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet ingredients, mixing until just combined.
Fill Liners: Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frost and Garnish: Once cupcakes are cool, frost with creamy peanut butter, drizzle with caramel sauce, and sprinkle with chopped peanuts. Garnish with banana slices.
