Caramel Banana Cupcakes


These cupcakes are the direct result of needing to use up random ingredients in my house. They are very sweet (depending on the banana), but pretty excellent. They are a brown sugar cupcake base with almond flavoured whipped cream, bananas, and caramel on top. The brown sugar cupcake has a caramelly taste, so it pairs quite well.


Messy, but delicious!


  • ¾ cup flour
  • 1 tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. sea salt
  • ½ stick (56g) unsalted butter
  • ½ cup + 1 tbsp. packed brown sugar
  • 1 tsp. apple cider vinegar
  • 2 tbsp. applesauce
  • 2 tbsp. milk
  • ½ tsp. vanilla
  • ¼ cup + 1 tbsp. buttermilk


  1. Preheat oven to 325F. Line cupcake tins (makes ~13 medium sized cupcakes)
  2. Combine flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and brown sugar in mixer on medium speed until fluffy. Add apple cider vinegar, applesauce, milk, and vanilla.
  4. Add flour mixture to the butter mixture in three batches, alternating with buttermilk. Start and end with the flour mixture. 
  5. Spoon batter into liners. Bake for 12 – 25 minutes (depending on size of liner), rotating halfway through. 


  • ¼ cup granulated sugar
  • 1-½ tbsps. butter
  • 30 – 40 ml heavy cream


  1. Melt sugar over medium-high heat. Try to minimize stirring
  2. When it reaches a dark amber colour, add the butter in and swish your pot to melt it. Add the cream in slowly and stir until smooth. Remove from heat

Note: if you are new to making caramel, it’s worth checking a few instructional sites, as they have lots of pictures. This is a pretty good reference site:

To make the cream, I used about 1 cup of heavy cream, and whipped it with 3 tablespoons of granulated sugar and 1/8 tsp. almond extract. I puts sliced bananas on top of the whipped cream, and poured caramel on top. I put paper towel underneath also – it’s a rather messy process. 

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