‘Nana Cupcakes with Cream Cheese Frosting & Caramel Drizzle

Banana Cupcakes with Cream Cheese Frosting and Caramel DrizzleThese are happy cupcakes.  You just kinda have to smile when you see them…all drizzle-y and banana-y.  I think they’d make a good breakfast cupcake too–they’re an awful lot like a muffin.  Not enough people eat cupcakes for breakfast.  I’m working on that.

I really wish these were vegan–they made the house smell divine.  I’m going to have to try them with some Ener-G Egg Replacer and Earth Balance one day.  Same with the caramel drizzle.  For sure.  Fo’ shizzle.

Ingredients (Cupcakes):
1/2 c Butter
1/2 c Brown Sugar
1/2 c Sugar
2 Eggs
3/4 c Mashed Ripe Bananas
1 tsp Vanilla Extract
1 1/4 c Flour
1 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg

Ingredients (Frosting):
8 oz Cream Cheese, softened
1/4 c Butter, softened
1 tsp Vanilla Extract
2 c Confectioners’ Sugar, sifted

Ingredients (Caramel Drizzle):
1/2 c Brown Sugar
2 Tbs Heavy Cream
1.5 Tbs Butter
1 Tbs Corn Syrup
1/4 tsp Vanilla Extract

Directions (Cupcakes):
Preheat oven to 350.  Oil and flour cupcake tin(s); don’t use paper or foil liners with these–the banana will cause the cakes to cling to the wrappers in a decidedly un-cute way.  In a medium bowl, cream together the butter and sugars.  Add the eggs, one at a time, then mix in the bananas and vanilla extract.  In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.  Add the banana mixture to the flour mixture and stir just until well-combined.

Fill cupcake cavities 2/3 full and bake for about 20 minutes, until the cupcakes are a rich golden brown and a toothpick inserted in the center comes out clean.  Cool on a wire rack.

Yield: 12-15 Cupcakes

Directions (Frosting):
In a medium bowl,  beat together the cream cheese and butter until fluffy.  Add vanilla and mix until well-incorporated.  Slowly add the confectioners’ sugar and beat well.

Note: If the frosting becomes too thick, thin it with milk, one teaspoon at a time.

Yield: Frosts about 15 Cupcakes, with enough left over for a good bowl and spoon lickin’…if that’s your thing.

Directions (Caramel Drizzle):
Heat all ingredients in a small saucepan over medium heat.  Bring to a boil and cook, stirring, for a few minutes.  Remove from heat and cool to room temperature before drizzling on frosted cupcakes.  Store leftovers covered in refrigerator; reheat on stove over low heat or in microwave set on low power.

Yield: Enough drizzle for 15 Cupcakes and a few ice cream sundaes to boot

This entry was posted in Cupcakes, Recipes and tagged , , . Bookmark the permalink.

2 Responses to ‘Nana Cupcakes with Cream Cheese Frosting & Caramel Drizzle

  1. Don Petersen says:

    These are not just cupcakes, they are an experience. I thought the pumpkin cupcakes couldn’t be surpassed, but these are even more amazing. Two frosting-covered thumbs up.

  2. roclafamilia says:

    Helpful blog, bookmarked the website with hopes to read more!

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