Salted Banana CupCakes with Caramel Frosting

These Banana Cupcakes with Salted Caramel Frosting are light, fluffy, and moist with a classic banana flavor. These cupcakes would be perfect for dessert, a lunch date treat, a family party, or a special occasion.

Banana Cupcakes With Salted Caramel Frosting

Prep Time: 20 Minutes Cook Time: 20 Minutes Additional Time: 15 Minutes Total Time: 55 Minutes Servings: 12 Cupcakes

This is the ULTIMATE trio: Bananas, Sea Salt & Caramel Frosting.  Such a delicious combination.  Can you say Banana Cupcakes with Salted Caramel Frosting? Yes, Yes you can.

The key to this recipe is using ripe bananas. The closer the bananas are to “turning brown,” the better. As the bananas turn, the sweeter they become, and the difference will make or break the sweetness of your cupcakes. You don’t want to end up with a bitter-tasting cake from newly picked bananas.

They’re truly perfect banana cupcakes. And if you’re not into bananas, you might enjoy these Vanilla Cupcakes with Fresh Blueberry Filling.

About these Banana Cupcakes

Time: Please set aside roughly two hours to make. This includes time for prepping, baking, cooling, and decorating.

Ease: Besides mashing the bananas, which is even easier if you use your mixer, the entire process is fairly simple. If you make your buttermilk, there is one extra step. See the recipe note below.

Texture: These banana cupcakes are not as dense and heavy as banana muffins. They are also not as light as a vanilla cupcake. They land somewhere in the middle.

Ingredients Needed

Please scroll down for a full ingredient list and printable recipe.

Banana Cupcakes

• Bananas – Make sure your bananas are ripe. We often like them a little over-ripe.
• All-purpose flour – Regular old flour works best. I would not substitute for cake flour. It will make these cupcakes way too light.
• Granulated sugar – You don’t need to use super fine sugar. You could if this is what you have on hand.
• Unsalted butter –Keep your unsalted butter at room temp. We will be adding sea salt. It is more easily controlled by measurements.
• Buttermilk – Full-fat buttermilk is needed. The fat will help keep these cupcakes from falling apart. If you don’t have buttermilk, please see the note below to make your own.
• Eggs – Left out at room temperature.
• Vanilla extract – I always like to use a high quality vanilla. It does make a difference in taste.

Salted Caramel Frosting Ingredients

• Powdered sugar
• Unsalted butter (at room temp)
• Vanilla
• Milk
• Ghirardelli Caramel

How to make homemade buttermilk

Buttermilk is required for this recipe. You can make your DIY version of buttermilk if needed.

Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. Almond, soy, or oat milk will not perform the same way. I have tried.

Stir it around and let it sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.

How To Make These Cupcakes

STEP ONE: First, preheat your oven to 350 degrees. Prepare a cupcake pan by placing your favorite liners inside.

STEP TWO: Then, in a medium-sized mixing bowl, add whisked flour, cornstarch, baking soda, and salt, and mix. Set aside.

STEP THREE: Using your electric stand mixer with the paddle, cream together the sugar, butter, and vanilla extract. Next, add the eggs, blending until well incorporated. Once well-blended, add in the mashed bananas. Mix well.

STEP FOUR: Working in three separate steps, add the flour mixture 1st (about 1/3 flour mixture each time), alternating with half of the buttermilk, and mix well. Continue the steps until all the mix is used.

STEP FIVE: Fill cupcake liners 3/4 way full. Place in the oven and bake for 15 to 20 minutes. Let cool completely before frosting.

How To Make Frosting

STEP ONE: Beat unsalted butter on low speed and add vanilla. Slowly begin adding powdered sugar. Next, to get the right consistency, add 1 to 2 tablespoons of milk. Once well incorporated, then add in1/4 cup of melted caramel.

STEP TWO: Beat on low speed until powdered sugar, butter, vanilla, and caramel are well mixed. Then move the mixer up to medium-high speed. Scrape the sides and bottom of the bowl often. When completely mixed, the frosting may appear dry.

If so, add more milk, a little at a time, until the frosting has the proper stiffness and feels thick.

STEP THREE: Frost cupcakes with a piping bag, then drizzle each cupcake with more caramel and top with a dash of sea salt each. Consider garnishing with a few bananas (dried or fresh).

Other Great Dessert Recipes

Orange Crush Soda Cupcakes

Blueberry Sour Cream Pound Cake

Vanilla Cupcakes with Fresh Blueberry Filling

Southern Banana Pudding Poke Cake

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