Tuesday, December 27, 2016

Banana Caramel Cupcakes with Caramel Buttercream

Cupcake Palooza 2016 day 6

Banana Caramel Cupcakes with Caramel Buttercream
24 cupcakes

1 white cake mix
1/3 c. milk
1/2 c. oil
4 eggs
2 tsp vanilla
1/4 tsp baking soda
1/4 c. flour
1 cup mashed banana
1 tsp cinnamon
  1. Mix cake mix, milk, bananas, oil, eggs, cinnamon, and vanilla in mixer until combined. Mix on med-high speed for 2 minutes
  2. Put 1/4 c. batter in cupcake liners
  3. Bake at 350 for 12 minutes
  4. Remove from oven and cool on wire racks
1 cup room temp butter
2 tsp vanilla
1/2 tsp salt
2 1/2 T milk
3/4 c. caramel ice cream topping (I like Mrs. Richardson's)
2 lbs approximately powdered sugar
  1. Cream butter, vanilla and salt together. 
  2. Add most of the caramel topping and beat again
  3. Slowly alternate adding powdered sugar and milk until everything is mixed in. Beat on high speed 2 minutes until frosting is light and fluffy.
  4. Pipe onto cupcakes.
  5. Drizzle remaining caramel over frosted cupcakes. You can also add a caramel to the top if desired. 

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