Easy Banana-Caramel Cupcakes with Cream Cheese Frosting
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1 Hr 23 Min
Prep : 20 Min Cook: 1 Hr 3 Min
Banana and caramel go hand-in-hand. Add the fluffy cream cheese frosting (shhh... no one has to know it isn't homemade) and these moist cupcakes are kicked up to a whole new level of deliciousness! With only 20 minutes of prep time, these easy-to-make cupcakes are sure to become your new go-to cupcakes to be served at every occasion.
What do I need ?
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 fully ripe bananas, divided
2
1 pkg. (2-layer size) yellow cake mix
3
3 eggs
4
1 cup sour cream
5
1/4 cup oil
6
2 tubs (280 g each) Philadelphia Cream Cheese Whipped Frosting
7
1/2 cup caramel ice cream topping
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How do I make it ?
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Step 1
Heat oven to 350ºF. Step 2
Mash 3 bananas. Spoon 1 cup mashed bananas into large bowl. Add dry cake mix, eggs, sour cream and oil; beat with mixer until blended. Step 3
Spoon into 24 paper-lined muffin cups. Discard remaining mashed bananas. Step 4
Bake 18 to 23 min. or until toothpick inserted in centres comes out clean. Cool cupcakes 5 min. Remove from pans to wire racks; cool completely. Step 5
Spread cupcakes with frosting; drizzle with caramel topping. Cut remaining banana into 24 thin slices; place on cupcakes. Kraft Kitchen Tips!
Make Ahead
These delicious cupcakes can be baked ahead of time. Store cooled unfrosted cupcakes in airtight container at room temperature up to 24 hours before frosting as directed. Or, the frosted cupcakes can be refrigerated up to 24 hours; top with the sliced bananas and caramel topping just before serving.
Cooking Know-How
To keep the banana slices from browning, brush them with a small amount of lemon juice before placing on tops of frosted cupcakes.
Cooking Know-How
Mash the 3 ripest bananas, then use the remaining banana to slice and place on top of frosted cupcakes.
Storage Know-How
Refrigerate any leftovers.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 3.5 g
18 %
Cholesterol 40 mg
Sodium 170 mg
7 %
Carbohydrate 32 g
Fibre 1 g
Sugars 20 g
Protein 3 g
Vitamin A
6 %
Vitamin C
4 %
Calcium
6 %
Iron
4 %
Servings
24 servings, 1 cupcake (88 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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