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    You are in: Home / Recipes / Caramel Banana Cupcakes Recipe
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    Caramel Banana Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    40 mins

    25 mins

    Shelby Jo's Note:

    From Everyday with Rachael Ray. The picture in the magazine looked terrific...I need to try these soon!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°. Line 18 cups of 2 standard 12-cup muffin pans with baking liners. In a large bowl, beat 1 stick butter with 1 cup granulated sugar until fluffy, about 4 minutes. Add 3/4 cup bananas, the baking powder and 1/2 teaspoon salt and beat until smooth. Stir in 1 cup flour. Mix in 6 tablespoons milk and the remaining 3/4 cup flour until smooth.
    2. 2
      Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup granulated sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.
    3. 3
      Spoon the batter into the prepared muffin pans, filling each liner three-quarters full. Cut 9 caramels in half, and submerge one piece in each muffin cup of batter. Bake until the cupcakes are springy to the touch, about 25 minutes. Let cool.
    4. 4
      Meanwhile, in a small, heavy saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana and 1/4 teaspoon salt over medium heat, stirring, until the caramels are melted.
    5. 5
      Using the electric mixer, beat the egg yolks and confectioners' sugar until thick, about 3 minutes. Slowly beat in the caramel mixture; transfer the mixture to the saucepan. Cook over medium-low heat, stirring constantly for about 1 minute. Transfer to a bowl and refrigerate until cool.
    6. 6
      Using the electric mixer, beat the remaining 2 sticks butter at high speed until fluffy, about 5 minutes. With the mixer on low speed, slowly add the cooled caramel mixture, then beat at high speed until fluffy. Spread the frosting onto the cupcakes.

    Ratings & Reviews:

    • on September 14, 2008

      45

      While these are not the best banana cupcakes I have made they are very good and the caramel is a nice surprise treat. I do prefer my banana muffins a bit darker. These are quite white when baked. I wasn't able to get caramels so I used chocolate covered caramels which were fine but I didn't have any to make the frosting. I am sure the frosting is what really makes these muffins. I found the ingredients/instructions to be very difficult to follow. It would be so much easier to follow if the ingredients for the muffins were separated from the ingredients for the frosting. I was constantly double checking and feeling a bit frustrated. I may try this concept again but I will use a different muffin recipe. I will, however, use the frosting part of this recipe. Thanks for sharing your recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Caramel Banana Cupcakes

    Serving Size: 1 (81 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 298.1
     
    Calories from Fat 155
    52%
    Total Fat 17.3 g
    26%
    Saturated Fat 10.3 g
    51%
    Cholesterol 77.3 mg
    25%
    Sodium 165.8 mg
    6%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 0.5 g
    2%
    Sugars 22.7 g
    91%
    Protein 3.2 g
    6%

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