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Banana Caramel Peanut Butter Cupcakes Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these Banana Caramel Peanut Butter Cupcakes, a perfect blend of ripe bananas, creamy peanut butter, and luscious caramel sauce. These moist and tender cupcakes are topped with chopped peanuts for extra crunch and can be finished with a bakery-style frosting swirl for an indulgent treat. Ideal for any occasion, they are simple to make and packed with delicious flavors that will satisfy your sweet tooth.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Baking powder
  • ½ tsp Salt

Wet Ingredients

  • ½ cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 3 ripe Bananas, mashed
  • ½ cup Creamy peanut butter
  • ¼ cup Milk
  • 1 tsp Vanilla extract

Toppings and Garnish

  • ½ cup Caramel sauce
  • ½ cup Chopped peanuts

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and clean up.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until well combined to achieve an even distribution of leaveners and salt.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light, fluffy, and pale in color. This step incorporates air, contributing to a soft cupcake texture.
  4. Add Eggs and Moist Ingredients: Beat in the eggs one at a time to the creamed mixture ensuring each is fully incorporated before adding the next. Then, mix in the mashed ripe bananas, creamy peanut butter, milk, and vanilla extract until smooth and combined.
  5. Combine Wet and Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients, mixing just until you no longer see flour. Avoid overmixing to keep the cupcakes tender.
  6. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cupcakes: Allow the cupcakes to cool in the baking pan for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and firming up for decorating.
  8. Add Toppings: Once cooled, drizzle the cupcakes with caramel sauce, allowing it to lightly soak and coat the tops. Sprinkle with chopped peanuts for texture and added flavor.
  9. Optional Frosting: For a professional bakery-style finish, use a piping bag fitted with a star nozzle to pipe your favorite frosting onto the cupcakes in decorative swirls.

Notes

  • Use ripe bananas for the best flavor and natural sweetness.
  • Let the butter soften to room temperature for easier creaming and a fluffier texture.
  • Mix the batter gently and avoid overmixing to keep cupcakes soft and tender.
  • Allow cupcakes to cool completely before drizzling caramel or adding frosting to prevent melting.
  • Using a piping bag and star nozzle can give your cupcakes a professional look when frosting.

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Find it online: https://a-tale-of-two.com/banana-caramel-peanut-butter-cupcakes-recipe/