Banana Cupcake with Peanut butter-Caramel Buttercream Frosting
User Reviews
0.0
0 reviews
Unrated
Banana Cupcake with Peanut butter-Caramel Buttercream Frosting
Report
Try this banana cupcake topped with peanut butter and caramel buttercream frosting. Banana cupcake so moist and the frosting so light, creamy and not too sweet.
Share:
Ingredients
BANANA CUPCAKES
- 1 cup vegetable oil
- ½ cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 4 large very ripe bananas
- 2 teaspoons vanilla extract
- 3 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon ground cinnamon (optional)
- 1 teaspoon salt
- 1 cup buttermilk (see note for alternatives)
- ¾ cup semi-sweet chocolate chips
- ¾ cup cashew - crushed
PEANUT BUTTER BUTTERCREAM FROSTING
- 1 cup creamy peanut butter
- 2.8 ounces unsalted butter - softened to room temperature
- 3.5 ounces powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons heavy cream or 5 tablespoons cream cheese
CARAMEL BUTTERCREAM FROSTING
- ½ cup caramel
- 2.8 ounces unsalted butter - softened to room temperature
- 2.8 ounces powdered sugar
- ¼ tsp salt
- 4 tablespoons heavy cream or 5 tablespoons cream cheese
Instructions
- CUPCAKES: In a bowl, beat oil, brown and granulated sugar together using a hand or stand mixer medium speed until creamed for about 2-3 minutes. Add the eggs one at a time beating well every after additions at low speed. Add the mashed bananas and vanilla extract and beat for another minute still at low speed.
- Combine flour, baking soda, cinnamon and salt together in a separate bowl. Add the dry ingredients to the wet ingredients one cup at a time alternating with some buttermilk until all are added. Mix well after every addition. Add the chocolate chips and cashew nuts last and mix until well blended.
- Preheat oven to 350°F/170°C. Line 2 12- count cupcake pans with cupcake liners. Spoon the batter evenly into the cupcake liners filling about a three-fourths of each cup. Place one pan on the middle rack and the other on the bottom and bake for 18-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. The pans may need to change places in between baking for them to bake evenly and at the same time. Do the same for the last batch (6 cupcakes). Allow to cool completely before frosting.
- PEANUT BUTTER BUTTERCREAM FROSTING: Using a hand or stand mixer at medium speed, cream together the butter and peanut butter until smooth for about 2 minutes. Add the sifted powdered sugar and vanilla extract and beat for a minute. Add the cream and beat at high speed for about 2 minutes.
- CARAMEL BUTTERCREAM FROSTING: Using a hand or stand mixer at medium speed, cream together the butter and caramel until smooth for about 2 minutes. Add the sifted powdered sugar and salt and beat for a minute. Add the cream and beat at high speed for about 2 minutes.
Notes
- As an alternative for buttermilk, just use regular fresh milk and add 1 tablespoon of lemon juice in it.
Nutrition Information
Show Details
Calories
301kcal
(15%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
42mg
(14%)
Sodium
216mg
(9%)
Potassium
212mg
(6%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
255IU
(5%)
Vitamin C
1.6mg
(2%)
Calcium
32mg
(3%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 216mg | 9% |
| Potassium | 212mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Chocolate Peanut Butter Cake (with Caramel Peanut Butter Nougat Filling and Chocolate French Buttercream Frosting)
European, American, Canadian
4.7
(9 reviews)
