Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- ½ cup buttermilk
- 1 cup caramel sauce
- 1 cup crushed graham crackers or nuts for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Mix in the mashed bananas until well combined.
- Add the dry ingredients to the banana mixture, alternating with buttermilk. Begin and end with the dry ingredients. Stir until just combined.
- Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for about 5 minutes, then transfer to a cooling rack.
- Once cooled, drizzle the caramel sauce on top of each cupcake and sprinkle with crushed graham crackers or nuts.
- Prep Time: 15
- Cook Time: 20