Banana-Coffee Caramel-Filled Cupcakes

Banana-Coffee Caramel-Filled Cupcakes

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!

Prep Time



Total Time






teaspoons instant coffee granules or crystals
tablespoon boiling water
cups Gold Medal® all-purpose flour
teaspoon baking soda
teaspoon salt
cup unsalted butter, softened
1 1/2
cups granulated sugar
medium ripe bananas, mashed (1 1/2 cups)
teaspoon vanilla
cup sour cream
Caramel Filling
cup granulated sugar
tablespoons water
cup unsalted butter, softened
cup whipping cream
teaspoon vanilla
teaspoon salt
Coffee Frosting
cup milk
tablespoons plus 1 teaspoon instant coffee granules or crystals
cup unsalted butter, softened
3 3/4
cups powdered sugar
cup whipping cream, whipped
Chocolate-covered coffee beans, if desired
  1. Heat 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.
  2. In 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.
  3. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  4. Bake 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.
  5. Meanwhile, 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.
  6. In 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.
  7. Using 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.
  8. Frost cupcakes with coffee frosting. Top with whipped cream; drizzle with reserved caramel filling. Garnish with coffee beans.
Makes 22 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Place the baked cupcakes in another brightly colored paper muffin liner for serving.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 380
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 11g,
    • Trans Fat 1/2g),
  • Cholesterol 70mg;
  • Sodium 135mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 1g,
    • Sugars 41g),
  • Protein 2g;
Percent Daily Value*:
    • 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 Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.