Description
Indulgent banana caramel peanut butter cupcakes with moist banana cake, creamy peanut butter frosting, rich caramel drizzle, and crunchy peanuts—perfect for any sweet occasion.
Ingredients
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup mashed ripe bananas (about 2 bananas)
½ cup sour cream
½ cup creamy peanut butter
½ cup caramel sauce
½ cup chopped peanuts
Banana slices (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add mashed bananas and sour cream to the wet mixture; mix until well incorporated.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined—do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with creamy peanut butter, drizzle with caramel sauce, sprinkle chopped peanuts, and garnish with banana slices.
Notes
Swap sour cream for Greek yogurt for a tangy twist.
Use almond or cashew butter instead of peanut butter for variation.
Top with chocolate chips or drizzle for extra richness.
Make a layered cake with the same batter and toppings if preferred.
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 25g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
