In case you wondered, banana caramel cupcakes are super delicious.
When flavors combine and new experiences are produced, when new emotions arise from the discovery of taste, and when kitchen experiments just work, I am in my happy place. I often feel like Remy from Ratatouille trying to get people to taste the symphony. 🙂 Although I’d like to think of myself as an Ariel, truth is I’m much more a Remy the rat in real life. And I’m perfectly ok with that. Ariel could sing, but could she bake?! And if she could, did she bake banana caramel cupcakes? I didn’t think so.
These banana cupcakes were the result of experimenting when I was busy making a few different batches of cupcakes. I had some severely overripe bananas hanging out in my freezer and a vanilla cupcake that I hadn’t used up. I also had some leftover salted caramel in the fridge from a recipe I made last week. So I thought, “Let’s see what happens!” What happened was a symphony of brown sugar banana cupcakes with a caramel filling and salted caramel frosting. And you better believe I passed those babies around to have people taste the symphony! I took my vanilla cupcake recipe and swirled in the mashed, super ripe banana along with some dark brown sugar. Then I combined the caramel and the custard base for my salted caramel buttercream and made a caramel pastry cream that I piped into the centers.
Make them part of your world!
These banana caramel cupcakes are simply beautiful. They look perfect all put together, but they aren’t meant to stay looking beautiful. They’re meant to be destroyed and enjoyed with every single bite. Don’t let the multiple steps overwhelm or discourage you from making them. The great part about the caramel and the cooked frosting is that they are both versatile and able to store very easily in the fridge and freezer. So, dive in! Taste the symphony! 🙂