1

Suggestions

Home

Cupcake Recipes

Banana and Caramel Cupcakes

Banana and Caramel Cupcakes

Marcela González Suárez

Marcela González Suárez

These cupcakes are made with delicious banana bread, and will surprise you with a rich caramel filling that makes it the perfect dessert.

Reviewed by Editorial Team of Kiwilimón

Published: 10-02-2013

Banana and Caramel Cupcakes

Upload your Photo

1

4

1 comments

44

Favorites

Collections

Planner

Grocery List

Share:

Ingredients

16
Servings

Medidas

Select all ingredients

2 teaspoons instant coffee 1 teaspoon water, Hot 2 cups flour 1 teaspoon baking soda 1/2 teaspoons salt 1/2 cups unsalted butter, softened 1/2 cups sugar, granulated 3 bananas, medium 1 teaspoon vanilla essence 2 eggs 1 cup sour cream 1/2 cups sugar, granulated 2 teaspoons water 1/4 cups unsalted butter, softened 1/4 cups whipping cream 1 teaspoon vanilla essence 1/8 Extra Especial® smoked flower of salt 1 cup low-fat sour cream 2 tablespoons sugar

0.07 onzas instant coffee 0.17 onzas líquidas water, Hot 8.82 onzas flour 0.16 onzas baking soda 0.11 onzas salt 4.23 onzas unsalted butter, softened 3.53 onzas sugar, granulated 3 bananas, medium 0.17 onzas líquidas vanilla essence 2 eggs 8.45 onzas líquidas sour cream 3.53 onzas sugar, granulated 0.34 onzas líquidas water 2.12 onzas unsalted butter, softened 2.11 onzas líquidas whipping cream 0.17 onzas líquidas vanilla essence 0.13 Extra Especial® smoked flower of salt 8.45 onzas líquidas low-fat sour cream 0.85 onzas sugar

2 teaspoons instant coffee 1 teaspoon water, Hot 2 cups flour 1 teaspoon baking soda 0.5 teaspoons salt 0.5 cups unsalted butter, softened 0.5 cups sugar, granulated 3 bananas, medium 1 teaspoon vanilla essence 2 eggs 1 cup sour cream 0.5 cups sugar, granulated 2 teaspoons water 0.25 cups unsalted butter, softened 0.25 cups whipping cream 1 teaspoon vanilla essence 0.13 Extra Especial® smoked flower of salt 1 cup low-fat sour cream 2 tablespoons sugar

2 gramos instant coffee 5 mililitros water, Hot 250 gramos flour 4.65 gramos baking soda 3.08 gramos salt 120 gramos unsalted butter, softened 100 gramos sugar, granulated 3 bananas, medium 5 mililitros vanilla essence 2 eggs 25 centilitros sour cream 100 gramos sugar, granulated 1 centilitro water 60 gramos unsalted butter, softened 6.25 centilitros whipping cream 5 mililitros vanilla essence 0.13 Extra Especial® smoked flower of salt 25 centilitros low-fat sour cream 24 gramos sugar

Preparation

2h 15 mins

Medium

Preheat the oven to 350°F. Place liners in each space of the cupcake tray. Dissolve the 2 tablespoons of coffee in the tablespoon of boiling water. In a small bowl, stir together flour, baking soda, and the half tablespoon of salt. In a large bowl, beat the half cup of butter and the half cup of sugar on high speed for 2 minutes. Add the bananas and the tablespoon of vanilla. Add the eggs and beat on high speed for 1 minute, scraping the bowl frequently with a spatula. On low speed, gradually add the flour mixture and the sour cream until completely combined. Add the coffee mixture. Divide the mixture into the cupcake liners. Bake for 22 minutes or until a toothpick comes out clean. While they are baking, in a heavy skillet, heat the half cup of sugar with the 2 tablespoons of water over medium heat, stirring until the sugar dissolves. Increase the heat to the highest setting, cover, and let boil for 2 minutes. Uncover and continue cooking until the sugar turns amber. Remove the skillet from the heat and add the butter, stirring until dissolved. Add the whipping cream, vanilla, and salt. Let it cool completely. Heat the milk until it boils and add the instant coffee until it dissolves. Set aside. In a medium bowl, beat the half cup of butter and gradually add the powdered sugar until it has a frosting consistency. Add the milk and coffee mixture and continue beating until perfectly mixed. Using a melon baller, scoop out a tablespoon from the center of each cupcake, going below halfway. Fill with the caramel and place the ball of bread back on the caramel like a lid. Decorate the cupcake with whipped cream mixed with the 2 tablespoons of sugar and the remaining caramel.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

285.1

kcal

14.26%

Carbohydrate, by difference

31.1

g

10.37%

Protein

3.5

g

7%

Total lipid (fat)

16.7

g

25.69%

null

100

null

Provided by

Sign up for KiwiPro and discover the calories and all the nutritional information of this recipe!

Log in and get a subscription to KiwiPro

Presentation

You can top with chopped walnuts or almonds, chocolate chips, or a slice of banana to decorate and add more flavor to your cupcake!

Tips

If the day is very hot, refrigerate them until a few minutes before serving so that the cream doesn’t become watery.

Sign up for the newsletter

and receive the best Kiwilimón recipes.

Subscribe

Rate this recipe Rate this tip Rate this article Rate this quiz

Ratings (1)

Anónimo null

2013-03-25 15:52:37 +0000 +0000

Tengo varias dudas???? Donde puedo comprar la flor de sal ahumada, que es la pendiente y en el paso 19 haces referencia a leche, tmb lleva leche?

Banana and Caramel Cupcakes

Marcela González Suárez

Banana and Caramel Cupcakes

Upload your Photo

Photos

Banana and Caramel Cupcakes

Marcela González Suárez

You may also be interested in

Three Milk Cake in Microwave

Cocktails with red wine

Chocolate Almond Milk

Spicy Sauce for Snacks

Al Pastor Torta

Baja California Style Fish Tacos

Rice Atole with Chocolate

Greek salad with orzo

Chiltomate Recipe

Policies Contact Sign up Sitemap Kiwilimón

Follow us on Social Media

kiwilimón® ©2025