Banana Caramel Peanut Butter Cupcakes 

These Banana Caramel Peanut Butter Cupcakes are a delightful fusion of flavors, combining the natural sweetness of ripe bananas with the rich, creamy taste of peanut butter and the indulgent allure of caramel. Perfect for any occasion, these moist cupcakes are topped with a luscious caramel peanut butter frosting that will satisfy your sweet tooth. Whether you're hosting a gathering or simply treating yourself, these cupcakes are sure to impress.

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
  
  

• 1 teaspoon baking powder
  
  

• 1 teaspoon baking soda
  
  

• ½ teaspoon salt
  
  

• ½ cup unsalted butter, softened
  
  

• 1 cup granulated sugar
  
  

• 2 large eggs
  
  

• 1 teaspoon vanilla extract
  
  

• 1 cup mashed ripe bananas (about 2-3 bananas)
  
  

For the Caramel Peanut Butter Frosting:

• ½ cup unsalted butter, softened
  
  

• 1 cup creamy peanut butter
  
  

• 2 cups powdered sugar
  
  

• ¼ cup heavy cream
  
  

• ½ cup caramel sauce (store-bought or homemade)
  
  

• Pinch of salt

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
   
   

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   
   

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
   
   

4. Add Eggs and Bananas: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until combined.
   
   

5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
   
   

6. Bake the Cupcakes: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
   
   

7. Prepare the Frosting: In a large bowl, beat together the softened butter and peanut butter until creamy. Gradually add the powdered sugar and heavy cream, mixing until smooth. Stir in the caramel sauce and a pinch of salt for added flavor.
   
   

8. Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost each one with the caramel peanut butter frosting. Drizzle extra caramel sauce on top for an extra touch of sweetness.
   
   

Nutritional Information (per cupcake)

• Calories: 350
  
  

• Total Fat: 22g
  
  

• Saturated Fat: 8g
  
  

• Cholesterol: 40mg
  
  

• Sodium: 180mg
  
  

• Total Carbohydrates: 35g
  
  

• Dietary Fiber: 1g
  
  

• Sugars: 18g
  
  

• Protein: 6g