These Banana Caramel Peanut Butter Cupcakes are the perfect balance of flavors. The moist banana cupcake base, combined with creamy peanut butter, creates a rich, indulgent treat. The cupcakes are topped with sweet caramel sauce and sprinkled with crunchy chopped peanuts, giving them an extra layer of texture and flavor. These cupcakes are easy to make and perfect for any occasion, from a simple snack to a party dessert. Each bite is filled with the delicious combination of banana, peanut butter, caramel, and peanuts, making these cupcakes an irresistible treat.
Banana Caramel Peanut Butter Cupcakes are the ultimate treat for anyone who loves the rich, sweet combination of bananas, peanut butter, and caramel. These cupcakes start with a moist banana-flavored base that’s infused with creamy peanut butter, creating a perfect blend of sweetness and nuttiness. After baking, they're topped with a decadent drizzle of caramel sauce and finished with a sprinkle of chopped peanuts, adding a delicious crunch. Perfect for any occasion, these cupcakes are sure to be a hit at any gathering or as a special treat for yourself.
INGREDIENTS
- All-purpose flour: 2 cups, for the base of the cupcakes
- Baking soda: 1 tsp, to help the cupcakes rise
- Baking powder: 1/2 tsp, for extra lift in the cupcakes
- Salt: 1/2 tsp, to balance the sweetness
- Unsalted butter: 1/2 cup, softened, to create a rich and creamy texture
- Granulated sugar: 1 cup, to sweeten the cupcakes
- Eggs: 2 large, to bind the ingredients together
- Mashed bananas: 3 ripe bananas, for moisture and banana flavor
- Creamy peanut butter: 1/2 cup, to add a rich, nutty flavor
- Milk: 1/4 cup, for added moisture
- Vanilla extract: 1 tsp, to enhance the overall flavor
- Caramel sauce: 1/2 cup, for drizzling on top
- Chopped peanuts: 1/2 cup, for sprinkling over the caramel sauce
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2:
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt.
- Step 3:
- In a separate bowl, cream the softened butter and sugar together until light and fluffy.
- Step 4:
- Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the mashed bananas, creamy peanut butter, milk, and vanilla extract until well combined.
- Step 5:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Step 6:
- Fill each cupcake liner two-thirds full with the batter and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Step 7:
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Step 8:
- Once the cupcakes are cooled, drizzle caramel sauce on top of each cupcake and sprinkle with chopped peanuts.
Serving and Storage Tips
- These cupcakes are best served at room temperature with a cup of coffee or tea.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.
Helpful Notes
- For an extra decadent treat, you can add a dollop of whipped cream or an extra drizzle of caramel before serving.
- If you prefer a crunchier texture, toast the chopped peanuts before sprinkling them over the caramel.
Tips from Well-Known Chefs
- Chef Claire Saffitz: To avoid dense cupcakes, make sure not to overmix the batter once the dry ingredients are added to the wet mixture. Gently fold the ingredients until just combined.