Luxurious Banana Caramel Nut Cupcake

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup mashed ripe bananas (about 2 bananas)
½ cup whole milk
½ cup chopped nuts (walnuts or pecans)
Caramel Frosting:

½ cup unsalted butter
1 cup brown sugar, packed
¼ cup whole milk
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish:

Banana slices
Caramel sauce
Chopped nuts
Directions:

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Add the mashed bananas and mix until combined. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Stir in the chopped nuts.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
To make the caramel frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk. Bring to a boil and let it boil for 2 minutes, stirring constantly. Remove from heat and let it cool slightly.

Gradually beat in the powdered sugar and vanilla extract until smooth and creamy.
Frost the cooled cupcakes with caramel frosting. Drizzle with caramel sauce and sprinkle with chopped nuts. Garnish with banana slices.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 12 cupcakes