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I have always loved baking {enter this blog} and for some reason, cupcakes were always my favorite treat to make. They’re so versatile because they can be filled with a surprise flavor, they can be plain or be flavored. They can be dense, or light and fluffy and topped with any type of frosting. It’s your own personal cake slice packaged in handheld form.
I find cupcakes to be some of the best birthday treats to take for friends, family or co-workers. They’re easy to eat, and seem to go faster than sheet cake since they’re grab-and-go friendly. My favorite cupcake was always Funfetti. There’s just something about that light sweetness and colorful sprinkles that will make anyone happy. But I’m certain these banana caramel cupcakes would make for an amazing birthday treat for anyone who loves the two.
It’s almost like bananas foster had a cupcake baby, just without the rum. With big slices of banana and caramel bits, these cupcakes are a match made in heaven. In the past I’ve always used unsweetened vanilla almond milk to make my cupcakes, but this time I wanted to use something to enhance the caramel flavor. Enter salted caramel coffee creamer. This creamer took these cupcakes to the next level. It really helps to bring out the caramel flavor from the caramel bits and plays really nicely with the banana.
I could honestly eat these cupcakes without any frosting at all, but where’s the fun in that? Cupcakes are meant to have frosting {in my humble opinion}, but not pilled so high that you miss the cupcake entirely. So this frosting is made with an extra ripe banana {the ones that are perfect for banana bread} and mixed to creamy perfection with powdered sugar and additional creamer. Banana flavored frosting may be one of my new favorites. It lends just enough banana flavor and sweetness to the frosting that makes for an amazing pairing with the banana caramel cupcakes.
The first time I made these cupcakes I didn’t sift the flour and the cupcakes were very dense and delicious. But if you’re the type of person who prefers a lighter, airier cupcake, make sure to sift your flour. I also sliced the banana on the slightly thicker side, but wishing I had this banana slicer
{read the reviews…they’re hilarious} and folded the slices into the batter so as not to break them apart. I used these caramel bits
which don’t melt into the cupcake when baked. Just be careful when peeling the cupcake liner off as some of the bits might stick to the liner.
The next time you have an upcoming birthday, or it’s National Cupcake Day {tomorrow!} think about making these cupcakes.
Do you have a favorite cupcake flavor? Let me know in the comments!
Make sure to take a picture and #ionlycameforthecake on Insta if you make these cupcakes!
*Disclaimer: all of the opinions above regarding Coffee-mate creamer are my own and I was not paid to use their products. I just really like their creamer!
It’s like bananas foster had a cupcake baby, without the rum.
- 2 cups flour sifted
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup (two sticks) butter softened
- 1/3 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla
- 1/2 cup Coffee-mate NATURAL BLISS® Salted Caramel creamer
- 1 medium banana sliced
- 1/2 cup caramel bits
- 1/2 ripe banana
- 4 Tbsp. butter softened
- 1 tsp. vanilla
- 1 Tbsp. Coffee-mate NATURAL BLISS® Salted Caramel creamer
- 3 cups powdered sugar
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Preheat oven to 350F and line cupcake tins with 14 cupcake liners.
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In a medium-size bowl, whisk together the flour, baking powder and salt. Set aside.
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In a large bowl, cream the butter. Add the sugars and beat until light and fluffy.
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Beat in the eggs, one at a time, mixing well after each addition. Add in the vanilla and beat until smooth.
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Add 1/3 of the flour mixture and beat until combined. Pour in half of the creamer and mix until smooth. Repeat with flour and creamer, ending with the flour. Beat until smooth.
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Fold in the banana slices and caramel bits.
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Spoon the batter into the prepared cupcake tins and bake for 25-28 minutes until cupcakes are golden brown on the top. Remove to a wire rack to cool.
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Meanwhile, in a separate medium bowl, beat the banana and butter for the frosting until smooth. Add the vanilla and creamer until incorporated.
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Slowly add the powdered sugar, one cup at a time, and beat until well combined.
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Frost cooled cupcakes and top with additional caramel bits.
Sifted flour will produce a lighter cupcake, where unsifted flour will produce a denser cupcake…take you’re pick. They’re both delicious!
