Caramel Banana Cupcakes

Caramel Banana Cupcakes

Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 30 minutes
Yield: 18 cupcakes
Banana cupcakes with a caramel surprise inside are topped with a caramel and
banana buttercream.

INGREDIENTS

12 ounces (3 sticks) butter, at room temperature

1 1/4 cups sugar
1 cup mashed ripe banana
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 3/4 cups flour
1/2 cup plus 2 tablespoons milk
3 large eggs, separated
One bag (5.5 oz) soft caramels
4 1/4 cups powdered sugar
caramel sauce, for topping, if desired

INSTRUCTIONS
1. Preheat the oven to 350F. Line 2 12-count muffin tins with 18 liners.
2. In a large bowl or the bowl of a stand mixer, beat 4 oz. (1 stick) of the butter
with 1 cup of the sugar until light and fluffy, 4-5 minutes. Add 3/4 cup of
the bananas, the banking powder and 1/2 teaspoon of the salt and beat until
smooth. Add in 1 cup of the flour and mix just until combined. Add in 6
tablespoons of the milk and the remaining 3/4 cup of flour and mix until
combined.
3. In another bowl, beat the egg whites until soft peaks form. Gradually mix in
the remaining 1/4 cup of sugar on high speed and continue to beat until stiff,
glossy peaks form. Gently fold the egg whites into the batter until no white
streaks remain.

4. Fill each of the cupcake liners about 3/4 full. Cut 9 of the caramels in half
and add one piece to the center of each cup of batter. Bake in the preheated
oven until the top springs back when touched, about 25 minutes. Allow to
cool completely.
5. While the cupcakes are baking, add the remaining caramels to a heavy
saucepan. Add the remaining 1/4 cup of milk, 1/4 cup of bananas and 1/4
teaspoon of salt and cook over medium heat until the caramels are melted.
6. In the bowl of an electric mixer, beat the egg yolks and 1/4 cup of the
powdered sugar until thick, about 3 minutes. Slowly beat in the caramel
mixture, then transfer the mixture back to the saucepan. Cook over mediumlow heat, stirring constantly, for about 1 minute. Transfer to a bowl and
refrigerate until cool.
7. In the bowl of a stand mixer, beat the remaining 8 oz (2 sticks) of butter at
high speed until fluffy, about 5 minutes. Turn the mixer to low and slowly
add in the cooled caramel mixture, then slowly beat in the remaining 4 cups
of powdered sugar. Beat on high until light and fluffy.
8. Pipe the frosting onto the cooled cupcakes and drizzle with caramel sauce, if
desired.