There are different types of cupcakes and all of them have a unique taste and easy preparation method. Today we will introduce you to the recipe for banana and caramel cupcakes. This recipe is served with cream and caramel.
- Salt-free butter: 1 cup
- Sugar: 1 cup
- Eggs: 2 pieces
- Vanilla extract: 1 teaspoon
- Crushed bananas (2-3 bananas): 1 cup
- Flour: 2 cups flour
- Salt: 1/2 teaspoon
- Baking soda: 2/3 teaspoon
- Dough: 5 tablespoons
- Cold salt butter: 1/2 cup
- Cream cheese: 170 grams
- Vanilla extract: 1/2 teaspoon
- Powdered sugar: 3/2 cup
- Bananas: To decorate
Preheat the oven to 350 degrees and grease the cupcake dish with butter. In a medium bowl, combine flour, salt and baking soda and set aside. In a large electric mixer bowl, combine butter and sugar until light and fluffy (about 3 minutes).
Beat the eggs one by one and then add the vanilla extract. In a separate small bowl, mash 1 cup bananas. When the bananas are crushed, add them to the sugar mixture and stir to combine.
Slowly add the flour and buttermilk mixture until well combined. Do not mix too much! Using a medium ice cream scoop, pour the batter into each cupcake tin. Cook for 16-18 minutes. Let the mold cool on a cooling rack.
For whipped cream cheese:
Using an electric mixer, whisk together the butter and cream cheese on high speed until light and fluffy. Then add the vanilla extract and mix. Add powdered sugar and beat until smooth, light and soft – about 3 minutes.
Gently add the caramel sauce and mix until it fits perfectly. Decorate the cupcake with cream and caramel and add banana.