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Salted Caramel Banana Cupcakes

Salted Caramel Banana Cupcakes

15 cupcakes

Ingredients


Cupcake:

  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons neutral oil (I like avocado oil)
  • 1 1/4 cups whole milk
  • 1 large egg
  • 1 teaspoon Rising Star Baking Cinnamon Baker’s Syrup
  • 2 medium to large bananas, mashed

Icing:

  • 3 cups confectioner’s sugar
  • 6 ounces cream cheese, softened
  • 3 tablespoons salted butter, softened
  • 1 1/2 teaspoons Rising Star Baking Salted Caramel Baker’s Syrup (plus more for drizzling)
  • 3 tablespoons heavy whipping cream


Instructions

  1. Preheat the oven 350 F and line a standard muffin tin with paper liners (if your muffin tin fits 12, you’ll have one batch of 12 and one batch of 3).

  2. In a large bowl, combine the flour, sugar, baking powder, kosher salt, neutral oil, whole milk, egg, and Rising Star Baking’s Cinnamon Baker’s Syrup.

  3. Mix with an electric mixer (or whisk) for about 30 seconds. Switch to a rubber spatula and fold in the mashed banana. Be sure there are no dry pockets of flour.

  4. Using a cookie scoop (4 tablespoons, # 16) portion the batter into your muffin liners. Bake for 20 minutes, or until a cake tester comes out clean. All to cool completely on a rack.

  5. To make the frosting, combine all of the ingredients in a stand mixer and beat on medium high speed until smooth.

  6. When the cupcakes are cool, top them with frosting and an extra drizzle of Rising Star Baking’s Salted Caramel Baker’s Syrup. Enjoy!


Recipe: @thetenorchef

Photography: @thetenorchef

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