Serves: 12 cupcakes
1 1/4 cup all purpose flour
3/4 cup granulated sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 small ripe bananas, peeled (or 1 med)
1/4 cup low-fat buttermilk (or milk)
1 tsp. pure vanilla extract
2 large eggs
1/2 cup vegetable oil
1/2 cup softened, unsalted butter
1 tsp. kosher salt
2-3 cups powdered sugar
1 tsp. caramel flavoring (find by extracts)
1 TBS cream or milk, if needed
salted caramel syrup, for drizzle (optional)
dried banana chips, for garnish (optional)
Preheat oven to 350 degrees F. Line standard sized muffin tin with cupcakes liners.
In large bowl, combine the flour granulated sugar, baking soda, baking powder, and salt. Set aside.
In a blender or Magic Bullet type blender, add banana(s), buttermilk, vanilla extract, eggs, and vegetable oil. Blend until smooth.
Pour banana mixture into the flour mixture and stir until JUST combined. Do not over mix!
Portion batter into the prepared muffin tin.
Bake for 15 -20 minutes, or until toothpick inserted into center of cupcake comes out clean. Remove from pan onto wire rack.
Cool completely before frosting.
In a large bowl, with an electric mixer, combine the butter and the salt.
Beat in the powdered sugar, one cup at a time, beating after each addition until smooth.
Beat in caramel flavoring.
Add in milk, if needed, and beat to spreading consistency.
Frost cooled cupcakes. Drizzle with salted caramel syrup and garnish with dried banana chips, if desired.