Everyone loves banana cupcakes, especially when they’re crowned with a light caramel buttercream. The frosting melts on the tongue and adds a gentle sweetness that pairs beautifully with the soft, spiced cupcakes. These cupcakes are moist, tender, and full of warm flavor—simple to make, impressive to serve, and impossible to resist.
Banana Caramel Cupcakes
I made these banana cupcakes for my son’s birthday party, alongside strawberry and chocolate cupcakes. They were such a hit that guests often went back for a second—so I wanted to share the recipe first. Cupcakes are ideal for celebrations: they bake quickly, are easy to transport and store, and slice portions for guests with ease.
These banana cupcakes are reminiscent of classic banana bread but use cake flour for an even softer crumb. A caramel-flavored buttercream elevates the flavor, creating a perfect match with banana and cinnamon. I adapted this recipe with inspiration from Martha Stewart and simplified the steps for home baking.
What do you need for Banana Caramel and Buttercream Cupcakes?
The ingredients below cover both the banana cupcakes and the caramel buttercream. Exact amounts are listed in the recipe card further down the page.
Ingredients Banana Cupcakes
- Cake flour – Made from soft wheat with lower gluten, ideal for light, tender cupcakes.
- Bananas – Very ripe bananas add natural sweetness and moisture, reducing the need for extra sugar or eggs.
- Baking powder and baking soda – Leavening agents that make the cupcakes airy. Baking soda can be replaced with baking powder, though it is less potent.
- Buttermilk – Adds a slight tang and reacts with baking soda. If you don’t have buttermilk, use ¾ cup milk plus 1 teaspoon vinegar.
- Light brown sugar – Offers a mild caramel note that complements banana and cinnamon. Regular or dark brown sugar may be substituted with a small change in flavor.
- Vanilla extract – Natural vanilla gives a deeper aroma. Homemade vanilla extract works wonderfully if you bake frequently.
- Butter – Use unsalted butter at room temperature for better texture and volume.
- Eggs – Use large eggs at room temperature so they blend smoothly into the batter.
- Salt – A pinch enhances overall flavor and balances sweetness.
- Cinnamon – Adds warmth and pairs nicely with both banana and caramel.
Ingredients Caramel Buttercream
- Sugar – Caramelized sugar creates the base for the caramel sauce. Watch closely when cooking sugar—caramel can go from perfect to burnt quickly.
- Cream – Adds richness and smoothness to the caramel.
- Butter and egg whites – Whisked together into a Swiss-style buttercream gives a light and silky frosting that holds caramel flavor well.
- Vanilla extract – Finishes the buttercream with a sweet aromatic note.
How to prepare Banana Cupcakes with Caramel Butter Cream
A printable recipe card with detailed steps and exact measurements is available below. The main steps are summarized here:
- Whisk together the dry ingredients: cake flour, baking powder, baking soda, salt, and cinnamon.
- Mash very ripe bananas and combine them with buttermilk and vanilla extract.
- Cream butter with light brown sugar until fluffy. Add eggs one at a time, then alternate adding the dry mixture and banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Portion the batter into lined muffin cups and bake at 350 °F (180 °C) for about 20 minutes, until a toothpick comes out clean. Cool to room temperature on a wire rack before frosting.
- For the caramel sauce, heat sugar and water in a heavy saucepan until it becomes a dark amber color. Remove from heat and carefully whisk in cream—stand back as it may sputter. Let cool slightly.
- Make the buttercream by whisking egg whites with sugar over a double boiler until warm and the sugar dissolves, then whip to stiff peaks. With the mixer running, add room-temperature butter in portions until smooth and fluffy.
- Stir vanilla and three-quarters of the caramel sauce into the buttercream on low speed until evenly combined. Adjust flavor by adding more caramel if desired.
- Pipe or spoon swirls of caramel buttercream onto the cooled cupcakes and finish with a drizzle of the remaining caramel sauce.
If you try the recipe, tag your photo with #byandreajanssen on Instagram—I love seeing your creations. If you enjoyed the recipe, please leave a rating on the recipe card below; it helps other home cooks find and trust the recipe.
Need more inspiration?
- Look for video recipes on the author’s YouTube channel for step-by-step guidance.
- Save recipes to your own collections so you can find them easily when it’s time to bake.
📖 Recipe
Pin Recipe
Ingredients
Cupcakes
- 2¾ cups cake flour
- 1½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large bananas, very ripe and mashed
- ¾ cup buttermilk
- ½ teaspoon vanilla extract
- 1½ sticks unsalted butter, room temperature
- 1⅔ cups light-brown sugar
- 3 large eggs, room temperature
Caramel butter cream
- ⅓ cup sugar
- 2 tablespoons water
- 2 tablespoons cream
- 1½ sticks unsalted butter, room temperature
- 2 egg whites
- ½ cup sugar (for Swiss meringue)
- ½ teaspoon vanilla extract
Instructions
Banana Cupcakes
- Preheat the oven to 350 °F (180 °C). Line a cupcake pan with paper cups.
- Whisk together cake flour, baking powder, baking soda, salt, and cinnamon.
- In a second bowl, combine mashed bananas, buttermilk, and vanilla extract.
- Cream butter with light brown sugar until fluffy. Add eggs one at a time until incorporated.
- Reduce mixer speed to low. Add half the dry ingredients, then the banana mixture, then the remaining dry ingredients. Mix just until combined.
- Divide batter among paper cups and bake for about 20 minutes. Cool in the pan for a few minutes, then transfer to a wire rack to reach room temperature before frosting.
Caramel buttercream
- Combine sugar and water in a heavy saucepan. Heat until the sugar dissolves and the syrup is clear, then let it boil until it reaches a dark amber color.
- Remove from heat and, carefully, stir in cream. Allow the caramel to cool to lukewarm.
- In a clean, grease-free bowl, whisk egg whites with sugar over a double boiler until warm and the sugar dissolves. Whip to stiff peaks, then with the mixer running add softened butter in three additions until smooth and silky.
- Add vanilla and slowly mix in about ¾ of the cooled caramel until evenly blended. Adjust to taste.
- Pipe or spoon the buttercream onto the cooled cupcakes and finish with a drizzle of the remaining caramel sauce.
Notes
Baking powder and baking soda: Both leaven the cupcakes. Baking soda is stronger; if replacing it with baking powder expect a slightly different texture.
Buttermilk: Provides acidity needed for baking soda. Substitute with ¾ cup milk plus 1 teaspoon vinegar if necessary.
Vanilla extract: Use natural vanilla if possible for the best flavor. Homemade vanilla extract is a good investment for frequent bakers.
Oven: For conventional ovens use 350 °F (180 °C). In convection ovens reduce the temperature (about 320 °F / 160 °C).
Storage:
- Room temperature: Store unfrosted cupcakes up to 2 days.
- Refrigerator: Frosted cupcakes keep up to 3 days; bring to room temperature before serving to restore texture.
- Freezer: Freeze unfrosted cupcakes wrapped well for up to 3 months.
Nutritional values listed below are approximate per decorated cupcake and may vary depending on portioning.
Nutrition
Carbohydrates: 77 g
Protein: 7 g
Fat: 26 g
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