Banana Caramel Cupcakes

• Produce

  • 1 cup Banana, Ripe

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/4 tsp Baking soda
  • 3/4 cup Caramel ice cream topping, thick
  • 1 tsp Cinnamon
  • 5 cups Powdered sugar
  • 1 1/4 tsp Salt
  • 3/4 tsp Vanilla extract
  • 1 White cake mix

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 1 1/4 cups Butter
  • 2 1/2 tbsp Heavy cream
  • 3/4 cup Milk

• Desserts

  • 24 Caramel candies

Found on insidebrucrewlife.com

Description

Directions

• Preheat the oven to 325 degrees. Place 24 cupcake liners in a muffin tin.
• Beat the cake mix, milk, oil, eggs, bananas, baking soda, and cinnamon on low speed for 1 minute. Increase the speed to medium and beat for 2 minutes.
• Divide the batter evenly in the muffin liners. Bake for 20 minutes. Remove and let cool in the pan for 2 minutes. Gently lift the cupcakes out and place on a wire rack to cool completely.
• Beat the butter, vanilla, and salt until creamy. Add 1/2 cup + 2 Tablespoons caramel topping and beat again.
• Slowly add the powdered sugar and heavy whipping creamy until everything is mixed in, and then beat on high speed for 1-2 minutes until light and fluffy. Pipe on the cooled cupcakes.
• Place the remaining 2 Tablespoons caramel in a small ziplock bag and cut one corner off. Drizzle over the frosted cupcakes. Place a caramel candy on top of each cupcake. Makes 24 cupcakes.