Description

Enjoy moist banana cupcakes topped with creamy vanilla ermine frosting. These delightful treats are easy to prepare and offer irresistible flavors, making them perfect for gatherings or a comforting dessert at home.

Ingredients

Scale

3-4 tablespoons banana caramel sauce
1 recipe vanilla ermine frosting
1-1/2 cups (212 grams) unbleached all-purpose flour
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (227 grams) bananas (about 2 medium bananas)
2 large (100 grams) eggs
1/3 cup (80 grams) sour cream (room temperature)
1 teaspoon vanilla extract
12 tablespoons (169 grams) unsalted butter (room temperature)

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Instructions

Prepare the banana caramel sauce a day before making the cupcakes. Once cooled, store it in the refrigerator and let it come to room temperature before using it.
In a mixing bowl, cream together the room temperature unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
Add the eggs, one at a time, mixing well to incorporate after each addition.
Mix in the mashed bananas, sour cream, and vanilla extract.
In a separate bowl, combine the flour, ground cinnamon, baking soda, and kosher salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
Fill each cupcake liner about 2/3 full with batter.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Once baked, allow the cupcakes to cool completely before frosting with the vanilla ermine frosting and drizzling with banana caramel sauce.

Notes

Ensure all ingredients are at room temperature for best results.
Store any leftover cupcakes in an airtight container to maintain freshness.
These cupcakes pair well with a scoop of vanilla ice cream for an extra treat.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg