Biscoff Banana Cupcakes with Salted Caramel Sauce

I recently made a batch of biscoff banana cupcakes and posted photos of it on Ever Sweet Pastry Boutique's Instagram and Facebook. I had a lot of requests for the recipe; so here it is.

Since then, I have made a few adjustments to the cupcake recipe so it is a bit more refined. Cooking/baking is a perpetual learning process.

Biscoff Banana Cupcakes with Salted Caramel Sauce

Yield: Makes 24 cupcakes or 48 mini cupcakes


Ingredients:


For the banana cupcakes:

½ cup unsalted butter, softened
½ cup light brown sugar
½ cup granulated sugar
3 large eggs
1 ½ cups mashed, overripe bananas
1 ½ teaspoons vanilla extract
2 cups cake flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup milk


For the biscoff buttercream:

¾ cup butter, softened
½ cup + 1 tablespoon biscoff cookie spread
2 cups powdered sugar
2 tablespoons heavy cream


For the *salted caramel:

½ cup granulated sugar
3 tablespoons unsalted butter
¼ cup heavy cream
½ teaspoon sea salt, plus additional sea salt to garnish


Directions:


For the banana cupcakes:

Preheat oven at 350 degrees F. Line a regular sized cupcake baking sheet with cupcake liners; set aside.

In a medium bowl, combine the cake flour, baking soda and salt.

In a large bowl, cream together the butter, brown sugar and granulated sugar. Beat in the eggs one at a time until it is well incorporated. Add in the mashed bananas and vanilla extract and stir to combine. Stir in the flour mixture one cup at a time until everything is just incorporated. Stir in the milk until it is well combined.

Measure out two tablespoons of cake batter into each cupcake liner and bake in preheated oven for 16-18 minutes or until a toothpick inserted comes out clean. Remove the cupcakes and let them cool.


For the biscoff buttercream:

In the bowl of a standmixer fitted with a paddle attachment, cream together the butter and biscoff cookie spread. Add in the powdered sugar and beat on low speed until everything is combined. Add in heavy cream and beat for another minute or until the buttercream is smooth.


For the *salted caramel:

Place the sugar in a small saucepan over medium heat. Heat the sugar until it is completely melted and is a deep amber color. Add the butter and stir to incorporate. Remove the saucepan from the heat and slowly stir in the heavy cream until everything is combined. Set the caramel aside and let it cool for 30-45 minutes. Stir in sea salt.


Assembling the cupcakes:

Fit a piping bag with a 1M star tip and fill it with the biscoff buttercream. Pipe medium sized swirls onto each cupcake and set aside. Fill a piping bag with the cooled salted caramel, snip off a little piece from the tip of the piping bag and drizzle the caramel onto the frosting. Garnish with a small sprinkling of sea salt and serve.

Enjoy!

*Note 1: To save on time, make the salted caramel a day ahead and store it in the fridge.

Note 2: If you are making mini cupcakes, then only measure out 1 tablespoon per cupcake liner instead of 2 tablespoons per cupcake liner.