Description
These Banana Caramel Peanut Butter Cupcakes are a delightful fusion of flavors featuring moist banana-infused cupcakes with a creamy peanut butter twist, topped with a luscious caramel center and drizzled caramel sauce. Perfect for dessert lovers craving a rich and indulgent treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large ripe bananas, mashed
- 2 large eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
Additional Ingredients
- 1/2 cup caramel sauce (plus more for drizzling)
- 1/2 cup chopped peanuts (optional, for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter together with granulated sugar and brown sugar until the mixture is light and fluffy, which will help to create a tender cupcake texture.
- Add Wet Ingredients: Mix in the mashed ripe bananas, eggs, milk, and vanilla extract to the creamed butter and sugar mixture until well combined, forming a smooth batter.
- Incorporate Peanut Butter: Stir in the creamy peanut butter until the batter is smooth and evenly blended.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the batter, which can make cupcakes dense.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full to allow space for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Completely: Remove the cupcakes from the oven and cool them completely on a wire rack before adding the filling to prevent melting.
- Fill with Caramel and Garnish: Use a small knife or spoon to create a shallow well in the center of each cooled cupcake and fill it with caramel sauce. Drizzle additional caramel sauce on top and sprinkle with chopped peanuts if desired for added texture and flavor.
Notes
- You can use store-bought or homemade caramel sauce based on your preference or availability.
- For extra flavor, top these cupcakes with peanut butter or caramel frosting to make them even more indulgent.
- These cupcakes are best served fresh the same day they are made but can be stored in an airtight container for up to 3 days to maintain freshness.
