Stuck inside on a rainy afternoon? Get baking! Using pantry staples, ripe bananas and a few ingredients from the fridge, these wonderful cupcakes are worth it!
Banana-Coffee Caramel-Filled Cupcakes
- Prep Time 55 min
- Total 2 hr 35 min
- Servings 22
- Ingredients 23
Ingredients
Cupcakes
- 2 teaspoons instant coffee granules or crystals
- 1 tablespoon boiling water
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 medium ripe bananas, mashed (1 1/2 cups)
- 1 teaspoon vanilla
- 2 eggs
- 1 cup sour cream
Caramel Filling
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup unsalted butter, softened
- 1/4 cup whipping cream
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Coffee Frosting
- 1/4 cup milk
- 2 tablespoons plus 1 teaspoon instant coffee granules or crystals
- 1/2 cup unsalted butter, softened
- 3 3/4 cups powdered sugar
Garnish
- 1 cup whipping cream, whipped
- Chocolate-covered coffee beans, if desired
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 22 regular-size muffin cups. In small bowl, dissolve 2 teaspoons coffee granules in 1 tablespoon boiling water; set aside to cool. In another small bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
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Step2In large bowl, beat 1/2 cup butter and 1 1/2 cups granulated sugar with electric mixer on high speed about 2 minutes. Beat in mashed bananas and 1 teaspoon vanilla. Beat 30 seconds. Add eggs; beat on high speed 1 minute, scraping sides of bowl frequently. On low speed, add flour mixture, about one-third at a time, and sour cream, about half at a time, beating just until combined. Stir in cooled coffee mixture.
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Step3Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
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Step4Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
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Step5Meanwhile, in 1-quart heavy saucepan, heat 1/2 cup granulated sugar and 2 tablespoons water over medium heat, swirling saucepan until sugar is dissolved. Increase heat to high; cover and boil 2 minutes. Uncover; continue boiling until sugar is dark amber in color. Remove from heat. Beat in 1/4 cup butter with whisk until smooth. Beat in 1/4 cup whipping cream. When cream is thoroughly mixed in, beat in 1 teaspoon vanilla and 1/8 teaspoon salt with whisk. Cool completely, about 30 minutes.
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Step6In small microwavable bowl, microwave milk on High 40 seconds or just until it begins to boil. Stir in 2 tablespoons plus 1 teaspoon coffee granules until dissolved; set aside to cool. In medium bowl, beat 1/2 cup butter and 1/2 cup of the powdered sugar with electric mixer on low speed until blended. Gradually beat in remaining 3 1/4 cups powdered sugar. Add half of the milk mixture; beat on high speed. Add remaining milk mixture, beating until smooth.
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Step7Using melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon 1 generous teaspoon caramel filling into each hole. Reserve remaining caramel filling for garnish.
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Step8Frost cupcakes with coffee frosting. Top with whipped cream; drizzle with reserved caramel filling. Garnish with coffee beans.
Nutrition
380
Calories
18g
Total Fat
2g
Protein
52g
Total Carbohydrate
41g
Sugars
Nutrition Facts
Serving Size: 1 Cupcake
- Calories
- 380
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 11g
- 56%
- Trans Fat
- 1/2g
- Cholesterol
- 70mg
- 24%
- Sodium
- 135mg
- 6%
- Potassium
- 125mg
- 4%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 1g
- 3%
- Sugars
- 41g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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