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Batch of 6 banana cupcakes with salted caramel buttercream swirls on oak wood board — banana cupcakes recipe

Banana Cupcakes with Salted Caramel Buttercream

AuthorLily Mellow
Soft, moist banana cupcakes made with ripe bananas and honey, topped with a silky Italian meringue buttercream swirled through with homemade salted caramel. A cozy, from-scratch recipe that works for birthdays or any weeknight treat.
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Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings12 cupcakes
Calories385 kcal

Equipment

  • 12-hole muffin tin (standard size)
  • 12 cupcake cases / liners
  • Large mixing bowl
  • Small heavy-bottomed saucepan (for caramel)
  • Stand mixer or electric hand mixer (for buttercream)
  • Instant-read thermometer
  • Piping bag + star or French tip
  • Wire cooling rack

Ingredients  

WET INGREDIENTS

  • ≈ 4 large ripe bananas mashed
  • 7 tbsp unsalted butter softened to room temperature
  • 2½ tbsp honey
  • ≈ 3 large eggs at room temperature

DRY INGREDIENTS

  • 2½ cups all-purpose flour
  • 1 cup brown cane sugar
  • 1 tsp baking soda

SALTED CARAMEL

  • ⅓ cup white granulated sugar
  • 6 tbsp heavy cream warmed
  • 1½ tsp fine sea salt
  • 1 tbsp unsalted butter softened

ITALIAN MERINGUE BUTTERCREAM

  • 2 ¾ tbsp water
  • ½ cup white sugar — for the syrup
  • ≈ 2 large egg whites
  • ≈ 4 large egg yolks
  • ½ cup whole milk
  • Vanilla bean paste to taste
  • 1 cup + 2 tbsp unsalted butter very soft — pommade

TOPPING

  • Extra salted caramel for drizzle
  • Flaky sea salt optional

Instructions 

  1. Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with cupcake cases.
  2. Mash the ripe bananas with a fork until mostly smooth. Set aside.
  3. Cream the butter, brown sugar, and honey in a large bowl until pale and slightly fluffy, about 2 minutes.
  4. Add the eggs in two additions, whisking well between each addition.
  5. Sift the flour and baking soda over the wet ingredients. Fold gently until just combined.
  6. Fold in the mashed bananas. Do not overmix.
  7. Fill the cupcake cases to 70% full.
  8. Bake for 25 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool completely on a wire rack before frosting, for at least 45 minutes.
  10. Make the caramel: melt the white sugar in a saucepan until deep amber. Remove from the heat and slowly add the warm cream, then the salt and butter. Stir until smooth. Cool completely.
  11. Make the syrup: cook the water and ½ cup sugar to 250°F (121°C).
  12. Whip the egg whites to soft peaks. Slowly pour in the hot syrup while beating at high speed until stiff and glossy. Set aside.
  13. Make the crème anglaise: whisk the egg yolks with half the sugar. Heat the milk with the remaining sugar. Slowly pour the hot milk over the yolks, then return to the heat and cook to 185°F (85°C). Add the vanilla. Cool to 86°F (30°C).
  14. Gradually beat the softened butter into the cooled crème anglaise until smooth and airy.
  15. Add the salted caramel and beat until fully incorporated.
  16. Fold the Italian meringue into the buttercream with a spatula.
  17. Pipe the buttercream onto the cooled cupcakes. Drizzle with extra caramel and finish with flaky salt.

Notes

Note 1 — Storage: Un-frosted cupcakes freeze well for up to 2 months. Buttercream stores in the fridge for up to 4 days — re-whip before piping. Frosted cupcakes keep at room temperature for 1 day, or in the fridge for up to 4 days.
Note 2 — Key substitution: No honey? Use 250g brown sugar total instead of 200g sugar + 50g honey. The cupcakes will be slightly less complex in flavor but still delicious.
Note 3 — Banana tip: If your bananas aren't ripe enough, place unpeeled bananas on a baking sheet and bake at 300°F / 150°C for 15-20 minutes until the skins turn black. Cool before using. They'll mash perfectly and taste just like overripe bananas.