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Nutty Banana Caramel Cupcakes blend the scrumptious combo of banana, nutty peanut butter, and sweet caramel in one amazing dessert. The base is a super moist banana cake mixed with smooth peanut butter, giving you that perfect balance of sweet fruit and nutty goodness. They're finished with a generous caramel topping and sprinkled with crunchy peanut pieces. These tasty treats will wow everyone at parties or make a wonderful indulgence just for you.
INGREDIENTS- Chopped peanuts: 1/2 cup, for adding on top of the caramel
- Caramel sauce: 1/2 cup, for topping the cupcakes
- Vanilla extract: 1 tsp, for boosting flavor depth
- Milk: 1/4 cup, for added moisture in the batter
- Creamy peanut butter: 1/2 cup, for that nutty taste
- Mashed bananas: 3 ripe bananas, for moisture and flavor
- Eggs: 2 large, to hold everything together
- Granulated sugar: 1 cup, for sweetness
- Unsalted butter: 1/2 cup, softened, for a tender crumb
- Salt: 1/2 tsp, to cut the sweetness
- Baking powder: 1/2 tsp, to make them rise nicely
- Baking soda: 1 tsp, for proper rise
- All-purpose flour: 2 cups, as the main dry ingredient
- Step 8:
- After cupcakes have totally cooled, pour caramel sauce over each one and top with a handful of chopped peanuts.
- Step 7:
- Let your cupcakes sit in the pan for a bit, then move them to a cooling rack until completely cool.
- Step 6:
- Spoon the batter into each liner until they're about two-thirds full and bake for 18-20 minutes. Check if they're done by sticking a toothpick in the middle - it should come out clean.
- Step 5:
- Slowly mix the dry stuff into the wet mixture, stirring just enough to combine. Don't mix too much or you'll get tough cupcakes.
- Step 4:
- Add eggs one by one, making sure each is mixed in well before adding another. Then stir in your mashed bananas, peanut butter, milk, and vanilla until everything looks well blended.
- Step 3:
- In another bowl, beat the soft butter and sugar together until it looks fluffy and light.
- Step 2:
- Mix the flour, baking soda, baking powder, and salt together in a medium bowl.
- Step 1:
- Get your oven hot at 350°F (175°C) and put paper liners in your muffin pan.
- Keep any extras in a sealed container at room temp for 2 days max, or pop them in the fridge to last longer.
- These taste awesome at room temperature paired with hot coffee or tea.
- Want more crunch? Try heating the peanuts in a dry pan before adding them on top.
- Make them even fancier by adding some whipped cream or an extra drizzle of caramel when serving.
Tips from Well-Known Chefs
- Chef Claire Saffitz: For light and fluffy cupcakes, remember to mix the dry and wet ingredients just until they come together. Too much stirring makes them tough and heavy.
