Description
Banana Caramel Peanut Butter Cupcakes
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)
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in mashed bananas and sour cream until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fill each cupcake liner halfway with batter. Add a dollop of creamy peanut butter and a drizzle of caramel sauce on top of the batter.
Top with remaining batter, filling each liner about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Garnish with chopped peanuts and banana slices before serving. Enjoy!
Prep Time: 20 minutes
Cooking Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Kcal: 350
Servings: 12
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed instructions for perfect cupcakes every time. First, ensure your butter is truly softened to room temperature for a light, fluffy creaming with the sugar. When mashing bananas, aim for a smooth puree with no large chunks. The key step is layering: after filling liners halfway, create a small well in the center of the batter for the peanut butter and caramel. Use about a teaspoon of each. When adding the final batter layer, gently spread it to seal the filling inside. Test for doneness at 18 minutes; the toothpick should have no wet batter, but a few moist crumbs are okay as the cupcakes will continue to set while cooling.
Serving Suggestions
These rich cupcakes are delightful on their own but can be elevated for special occasions. For a decadent finish, drizzle extra warm caramel sauce over the top just before serving. Pair with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a coffee shop presentation, dust lightly with powdered sugar or add a swirl of peanut butter frosting. They make a perfect dessert for gatherings or a sweet afternoon treat with a cold glass of milk or a cup of coffee.
How-to Summary
In summary, combine dry ingredients. Separately, cream butter and sugar, then incorporate eggs, vanilla, banana, and sour cream. Mix dry into wet ingredients. Layer batter, peanut butter, and caramel in liners. Bake at 350°F for 18-20 minutes. Cool completely before garnishing with peanuts and banana slices.
Frequently Asked Questions
Can I use natural peanut butter?
We recommend using standard creamy peanut butter. Natural varieties often separate and can alter the texture and moisture of the filling, potentially causing it to sink or bake unevenly.
How ripe should the bananas be?
Use bananas with heavily speckled brown skins. They are sweeter, mash more easily, and provide a stronger banana flavor crucial to the recipe.
Can I make these cupcakes ahead of time?
Yes, you can bake them a day in advance. Store unfrosted cupcakes in an airtight container at room temperature. Add the peanut and banana garnish just before serving to prevent sogginess.
What’s the best way to store leftovers?
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but note the banana garnish will brown.
Can I freeze these cupcakes?
Yes, but freeze them without the garnish. Wrap cooled cupcakes individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature and garnish before serving.
Common Mistakes to Avoid
Avoid overmixing the batter once the flour is added, as this develops gluten and leads to dense, tough cupcakes. Do not overfill the liners; filling three-quarters full is ideal to prevent spillover and messy tops. Ensure your baking powder and soda are fresh for proper rise. Finally, do not skip the cooling step. Adding garnishes to warm cupcakes will cause the peanuts to lose crunch and the banana slices to wilt and discolor quickly.
Conclusion
These Banana Caramel Peanut Butter Cupcakes are a triumphant fusion of beloved flavors, creating an irresistible dessert that is sure to impress. The process is straightforward, and the layered filling provides a delightful surprise. By following the detailed guide and avoiding common pitfalls, you’ll achieve bakery-quality results. This recipe is perfect for satisfying a sweet craving or becoming the star of your next celebration. Enjoy the process and the delicious outcome!