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.