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Banana Sour Cream Cupcakes with Salted Caramel Frosting

July 7, 2016 by Salma 6 Comments

Banana Sour Cream Cupcakes with Salted Caramel Frosting
There are often overripe bananas lying around at our place so I usually like to put them to good use in baking. The sour cream in this recipe keeps the cupcakes moist and delicious and the salted caramel is a perfect companion to the bananas.

I find it handy to make a batch of salted caramel sauce prior to starting this recipe, and you can find the easiest, thickest, most delectable homemade salted caramel recipe right here. If you are short on time, you can substitute a good quality salted caramel sauce from your local specialty food store, keeping in mind a thick variety will work best as a drizzle.

I decorated these cupcakes with toasted chopped walnuts, which were dry roasted until fragrant on a high heat in the oven, but you can also add a couple of handfuls to your batter as the final step before pouring into the cupcake cases if you’d like a bit of extra crunch. The hardest part about this recipe will be trying not to polish off the salted caramel sauce and walnuts before your cakes are decorated!

Banana Sour Cream Cupcakes with Salted Caramel Frosting

Baking Notes
(1) If this is your first time making Swiss Meringue Buttercream or you encounter any problems while making it, I would highly recommend you refer to my post on Swiss Meringue Buttercream Basics

(2) If you prefer the cakes to be completely covered when frosted, divide the batter among 12 cases instead so they bake a little lower in their cases

Banana Sour Cream Cupcakes with Salted Caramel Frosting
Banana Sour Cream Cupcakes with Salted Caramel Frosting
Makes 10 standard cupcakes 

Ingredients
Banana Sour Cream Cupcakes
90g butter, softened
110g (½ cup firmly packed) brown sugar
2 large eggs
75g (½ cup) plain flour
75g (½ cup) self raising flour
½ tsp bicarbonate of soda
1 ½ tsp cinnamon
1 tsp ginger
½ tsp cloves
200g (2/3 cup, approx. 2 medium sized) mashed overripe banana
80g (1/3 cup) sour cream
2 tbsp milk 

Salted Caramel Swiss Meringue Buttercream
3 large egg whites
140g (2/3 cup) caster sugar
185g unsalted butter, softened
4-6 tbsp Salted Caramel Sauce

Decorations
Salted Caramel Sauce
1 handful chopped, toasted walnuts

Method
Banana Sour Cream Cupcakes
(1) Preheat oven to 180°C (160° fan forced) and line standard muffin pan with 10 paper cases.
(2) Beat butter and sugar in free-standing mixer with paddle attachment until well combined, then add each egg individually until light and fluffy, using a spatula to scrape the bowl between each addition.
(3) Slowly add sifted dry ingredients to mixture on low speed, then banana, sour cream and milk until well combined.
(4) Divide cupcake batter evenly among cases.
(5) Bake cupcakes in preheated oven for approximately 20 minutes, then turn cupcakes onto wire rack and allow to cool completely before frosting. 

Salted Caramel Swiss Meringue Buttercream
(1) Place egg whites and caster sugar in heatproof bowl over small saucepan of simmering water, ensuring the base of the bowl does not touch the water.
(2) Allow the sugar to dissolve, whisking intermittently, heating to 65°C to ensure egg whites are pasteurised.
(3) Allow mixture to cool to room temperature, then whisk in free-standing mixer until white, glossy, soft meringue peaks form.
(4) Very slowly add small 1cm cubes of softened butter, and continue whisking until buttercream is light and fluffy.
(5) Continue whisking buttercream while slowly adding tablespoons of salted caramel sauce to taste.

Assembly
(1) Place buttercream in piping bag fitted with large round nozzle.
(2) Pipe swirls of buttercream evenly on each cupcake.
(3) Drizzle with salted caramel sauce and sprinkle with toasted walnuts.

Enjoy!



Credits and Sources
Cupcake recipe adapted from Cupcakes by The Australian Women’s Weekly
Frosting recipe adapted from Lomelino’s Cakes by Linda Lomelino
Salted Caramel Sauce shared personally with myself by Monaliz Barrie from Bella Sweets and used with permission
Wooden cake stand from American Heirloom
Tiny vintage lace dishes from Kim Wallace Ceramics

Filed Under: Cupcakes, Mini Cakes & Brownies Tagged With: Banana, Salted Caramel, Sour cream, Swiss Meringue Buttercream

Previous Post: « Mocha Mud Cake with Coffee Swiss Meringue Buttercream
Next Post: Salted Caramel Sauce »

Reader Interactions

Comments

  1. Judith | Baking For Two

    July 10, 2016 at 10:54 pm

    Congrats on starting this blog, Salma. I’ve been a silent follower on instagram for awhile, looking forward to more of your beautiful work.

    Reply
    • Salma

      July 13, 2016 at 10:18 am

      Thanks for the lovely comment Judith, so glad you like it!

      Reply
  2. rebecca@figsandpigs

    July 11, 2016 at 7:26 am

    Im so happy you now have this wonderful blog to showcase your delicious treats cant wait to follow along with you.

    Reply
    • Salma

      July 13, 2016 at 10:19 am

      Thanks so much for the support Rebecca!

      Reply
  3. karen

    July 12, 2016 at 9:52 pm

    So glad to find your blog. I made the cupcakes last night, the batter was light and oh so fluffy. The cupcakes turned out perfect! A keeper of a recipe.

    Reply
    • Salma

      July 13, 2016 at 10:20 am

      Oh wow, very excited to hear you used this recipe already and so pleased you enjoyed it. I look forward to sharing many more recipes with you!

      Reply

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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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#onmytable #weekendbaking #yoghurtcake #loafcake #berrycake #raspberrycake #blackberrycake #figcake
“Desserts satisfy a different kind of hunger: th “Desserts satisfy a different kind of hunger: they nourish the soul, if not the body.” - Greg Malouf
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A few years ago I read this eloquent passage, and my enduring love for desserts made complete sense. 
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Desserts nourish the soul not only in the joy of consumption, but in the labour of love of baking, creating, and sharing a piece of ourselves with those we hold close to our hearts. 
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It’s been a challenging few years, but right now it’s comforting to finally navigate my way back to baking and sharing that contentment with loved ones.
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Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
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