Salted Caramel Banana Cupcakes

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/4 cup sour cream

For the Salted Caramel Frosting:

• 1/2 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/3 cup salted caramel sauce, plus more for drizzling
• 1-2 tablespoons heavy cream, as needed
• Sea salt flakes, for garnish

Directions:

1. Cupcakes:
   1. Preheat oven to 350°F (177°C).
   2. Line a muffin tin with cupcake liners.
   3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   4. Set aside.
   5. In a large bowl, cream together butter and sugar until light and fluffy.
   6. Add eggs, one at a time, then vanilla extract.
   7. Mix in mashed bananas and sour cream.
   8. Gradually add dry ingredients to wet ingredients, mixing until just combined.
   9. Divide batter among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   10. Cool completely.
2. Frosting:
   1. Beat butter until smooth.
   2. Gradually add powdered sugar, then salted caramel sauce.
   3. Beat until creamy.
   4. If frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
   5. Frost cooled cupcakes with salted caramel frosting.
   6. Drizzle with additional caramel sauce and sprinkle with sea salt flakes.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 12 cupcakes