Caramel Banana Cupcakes
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
18 Cupcakes
- Serves:
- 18
ingredients
-
For the cupcakes
- 532.32 ml all-purpose flour
- 4.92 ml baking soda
- 1.23 ml salt
- 177.44 ml butter, softened
- 354.88 ml granulated sugar
- 3 eggs
- 7.39 ml pure vanilla extract
- 2 ripe bananas, mashed
- 177.44 ml sour cream
-
For the glaze
- 20-25 caramels
- 59.14 ml evaporated milk
- 4.92 ml vanilla
directions
- Preheat oven 350°F
- In large bowl, cream butter and sugar with electric mixer until light and fluffy.
- In medium bowl, combine flour, baking soda, and salt; set aside.
- Add eggs, vanilla and banana; mix well.
- Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
- Pour into prepared pans.
- Bake 20-25 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes in pan on rack; remove and cool completely before decorating.
- For the glaze:.
- In medium microwavable bowl, combine caramels and evaporated milk; heat on medium heat, stirring occasionally, until caramels are melted.
- Stir in vanilla. Dip cupcake tops into caramel mixture.
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