BANANA CUPCAKES WITH CARAMEL BUTTERCREAM
Sliced bananas garnish this rich, banana-flavored cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 28
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
- Reduce speed to low. Mix mashed bananas, buttermilk, and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir pecans into batter. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, frost tops with caramel buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with banana slices before serving.
CARAMEL BUTTERCREAM FROSTING
Caramel is surprisingly easy to make and imparts a rich, delicious flavor to this buttercream frosting. Use it to decorate our Caramel Layer Cake or Caramel Chiffon Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 7 cups
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. In a medium saucepan, bring 1 1/4 cups sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking. Gradually stir in cream until completely smooth.
- Combine remaining 1 cup sugar, egg whites, and salt in the bowl of a stand mixer set over (not in) a pot of simmering water. Whisk constantly until sugar has dissolved, and mixture is warm and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and bottom of bowl is cool to the touch, about 10 minutes.
- Add butter, 2 tablespoons at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and slowly beat in caramel until incorporated. Increase speed to high (mixture will look curdled) and continue beating until smooth, about 3 minutes. Switch to paddle attachment and beat on low, 2 minutes more. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, return to room temperature and beat until smooth.
BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING
For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
- Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
Nutrition Facts : Calories 341 g, Fat 16 g, Fiber 1 g, Protein 3 g
BANANA CUPCAKES
These moist banana cupcakes will make you go bananas! Frost these yummy cupcakes with cream cheese frosting, chocolate frosting, peanut butter frosting, or caramel cream cheese frosting.
Provided by Cupcake-Princess
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together, flour, baking powder, baking soda, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in bananas. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture alternating with milk and beat until blended.
- Divide batter evenly between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
CARAMEL BUTTERCREAM (MARTHA STEWART RECIPE)
http://www.marthastewart.com/recipe/banana-cupcakes-with-caramel-buttercream This recipe is paired with Banana Cupcakes
Provided by malinda sargent
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool. Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl. Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.) Read more at Marthastewart.com: Caramel Buttercream - Martha Stewart Recipes
BANANA CUPCAKES WITH CARAMEL BUTTER CREAM FROSTING (MARTHA STEWART RECIPE)
http://www.marthastewart.com/recipe/banana-cupcakes-with-caramel-buttercream Taken from Martha Stewarts recipe, I also posted the caramel buttercream as well so you can find both
Provided by malinda sargent
Categories Cakes
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
- 2. 1.Make cupcakes as directed in Basic Cupcake How-To, using mashed bananas, buttermilk, and vanilla for wet ingredients. Stir pecans into batter. Once cupcakes are cool, frost tops with caramel buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with banana slices before serving.
BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING
A wonderful way to use up your over ripe bannas. These are like a cross between a muffin and a cupcake. You could serve them for breakfast plain, or add the frosting for a sweet treat. Or if you don't like your cupcakes too sweet, you might consider using a cream cheese frosting instead. This only makes 12 cupcakes and comes together very quickly. From Martha Stewart.
Provided by cookiedog
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
- Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
- Honey-Cinnamon Frosting: In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.
Nutrition Facts : Calories 332.5, Fat 16.4, SaturatedFat 10, Cholesterol 71.7, Sodium 146.1, Carbohydrate 45, Fiber 1.2, Sugar 29.7, Protein 3.1
BANANA CARAMEL CAKE WITH MASCARPONE FROSTING
I have seen banana cakes made in all different ways, but this one was a first for me! By Martha Stewart....it's a good thing. I have not made this one yet, so times are an estimate. And because all bananas differ, the bananas used (all 6) should weigh about 4 lbs.
Provided by SkinnyMinnie
Categories Dessert
Time 55m
Yield 9 inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF.
- Butter 2 9-inch round cake pans; line bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess; set aside.
- Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a small bowl, stir together mashed bananas, sour cream, and vanilla; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3-4 minute Scrape down the sides as needed.
- Add the eggs, one at a time, beating well after each addition.
- With the mixer on low speed, add the flour mixture in two parts, beating until well combined after both additions, 2-3 minute.
- Using a rubber spatula, fold in the reserved mashed banana mixture, being careful not to overmix.
- Divide the batter between the prepared pans and bake 30-35 min, or until golden and a tester inserted in the center comes out clean.
- Transfer pans to a wire rack to cool for 20 minute.
- Invert cakes onto the rack; peel off the parchment paper and reinvert cakes, and let them cool completely, top sides up.
- Sprinkle 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized.
- Remove from heat and stir in 3 Tbs butter until melted.
- Return pan to medium heat and add the sliced bananas. Cook until slices start to brown, 1-2 minute Gently turn the bananas, and cook over medium-high heat until browned, about 2 more minute.
- Using a serrated knife, trim the tops of the layers to make them level.
- Place one layer on a cake plate and arrange the caramelized banana slices on top. Make sure the entire top is covered.
- Place the remaining layer on top and frost with mascarpone frosting.
- To make the frosting:.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, about 1-2 minute Be careful not to overbeat, and use immediately.
Nutrition Facts : Calories 731.1, Fat 35.6, SaturatedFat 21.4, Cholesterol 192.9, Sodium 523.9, Carbohydrate 97.8, Fiber 3.1, Sugar 59.1, Protein 8.7
CARAMEL BUTTERCREAM FOR BANANA CUPCAKES
Pair this rich frosting with our Banana Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.
- Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.
- Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
- Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla.
- Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes.
CARAMEL BUTTER CAKE WITH FUDGY CHOCOLATE FROSTING
Take a step back into our grandma's days with this DELICIOUS old-school style butter cake.
Provided by Tieghan Gerard
Time 1h
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper. 2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, and salt. Stream in the buttermilk, beating until just combined. Pour the batter among the 2 cake pans.3. Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.4. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.5. To make the brown sugar frosting. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Sift in the powdered sugar, then add the vanilla. Beat until well combined. The frosting should be glossy and pourable. If it feels too runny, add powdered sugar to thicken it.6. Pour the frosting over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with chocolate curls and sea salt. Slice, eat, and enjoy!!
Nutrition Facts : Calories 578 kcal, ServingSize 1 serving
CLASSIC VANILLA CUPCAKES RECIPE WITH VANILLA BUTTERCREAM
My soft, perfect, Classic Vanilla Cupcake Recipe is topped with my best-ever buttercream frosting and sprinkles, and works for any occasion!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In the bowl of a stand mixer (or in a large bowl with a handheld mixer) combine cake flour, sugar, salt, baking powder, and baking soda. Mix on low for a few seconds to combine.
- Add butter, oil, and vanilla extract and blend until combined, scraping down the sides of the bowl once or twice.
- Add the eggs and yolk, one at a time, and mix on low until fully combined.
- Pour in the buttermilk and mix on low until thoroughly combined, but take care not to overmix.
- Scoop batter evenly into the 12 prepared muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before lifting onto a wire rack to cool completely.
- Decorate the cupcakes with Vanilla Buttercream Frosting and sprinkles
- Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen in an airtight container for up to 2 months. Defrost at room temperature for about 2 hours.
More about "banana cupcakes with caramel butter cream frosting martha stewart food"
BANANA CARAMEL CUPCAKES WITH CARAMEL CREAM CHEESE FROSTING ...
From queensleeappetit.com
4.5/5 (76)Category CupcakesServings 17Total Time 20 mins
- Make one recipe of my Homemade Caramel Sauce and allow it to chill in the refrigerator for a few hours. Meanwhile, make the cupcakes.
- Preheat oven to 350° F (177°C) and line a standard cupcake pan with paper liners and another pan with 5 liners, this recipe makes about 17 cupcakes. Set aside.
- In a large bowl, sift the flour, baking powder, baking soda, salt and cinnamon and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium-high until light and fluffy, 2-3 minutes. Scrape down the sides and bottom of the bowl.
BANANA CUPCAKES WITH SALTED CARAMEL FROSTING - REAL HOUSEMOMS
From realhousemoms.com
5/5 (1)Category DessertCuisine AmericanCalories 356 per serving
BANANA CUPCAKES + CREAM CHEESE BUTTERCREAM FROSTING
From boulderlocavore.com
Ratings 25Category DessertCuisine AmericanTotal Time 37 mins
BANANA CARAMEL CUPCAKES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
4.4/5 (16)Total Time 45 minsCategory MuffinsCalories 495 per serving
- Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, vanilla, yogurt, and mashed banana, and whisk until combined. Fold in the dry ingredients.
10 BEST BANANA CUPCAKES WITH BANANA FROSTING RECIPES - YUMMLY
From yummly.com
3.6/5 (5)
BANANA CUPCAKES WITH HONEY CREAM CHEESE FROSTING - JC ON ...
From javacupcake.com
Reviews 4Estimated Reading Time 1 min
BANANA SPLIT CUPCAKES - BAKERS ROYALE
From bakersroyale.com
Reviews 44Estimated Reading Time 5 mins
RECIPE FOR BANANA CUPCAKES WITH CARAMEL BUTTERCREAM ...
From cupcakestakethecake.blogspot.com
Estimated Reading Time 3 mins
BANANA CUPCAKES WITH CARAMEL FROSTING! - CALL ME CUPCAKE
From callmecupcake.se
Estimated Reading Time 3 mins
BANANA CUPCAKES WITH PEANUT BUTTER & HONEY FROSTING ...
From javacupcake.com
Reviews 3Estimated Reading Time 3 mins
BANANA CUPCAKES WITH BROWN SUGAR FROSTING - THIS SILLY ...
From thissillygirlskitchen.com
4.7/5 (21)Total Time 49 minsCategory DessertCalories 252 per serving
BANANA FROSTING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4.9/5 Category DessertsServings 48Total Time 35 mins
BANANA CUPCAKES WITH CARAMEL BUTTER CREAM FROSTING (MARTHA ...
From pinterest.ca
CARAMEL BUTTERCREAM FROSTING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CUPCAKE RECIPES | MARTHA STEWART | BANANA CUPCAKES ...
From pinterest.com
BUTTERCREAM FROSTING RECIPES - MARTHA STEWART
CARAMEL BUTTERCREAM MARTHA STEWART RECIPES
From tfrecipes.com
BANANA CUPCAKES WITH CARAMEL BUTTERCREAM | BANANA CUPCAKES ...
From pinterest.com
BANANA CUPCAKES RECIPE WITH BUTTERCREAM FROSTING - FOOD NEWS
From foodnewsnews.com
VANILLA CUPCAKES WITH BUTTERCREAM FROSTING MARTHA STEWART ...
From eatingcakes.com
MARTHA STEWART SHARES SCRUMPTIOUS BANANA-SPLIT ICE CREAM ...
From sheknows.com
MARTHA STEWART CUPCAKES BANANA - COOKEATSHARE - RECIPES
From cookeatshare.com
BANANA CUPCAKES WITH CARAMEL BUTTERCREAM RECIPE | MARTHA ...
From marthastewart.netlify.app
MARTHA STEWART BANANA CUPCAKES WITH HONEY CINNAMON ...
From pinterest.com
BANANA CUPCAKES WITH HONEY CINNAMON FROSTING - A HINT OF HONEY
From ahintofhoney.com
MARTHA STEWART BANANA CUPCAKES WITH CARAMEL BUTTERCREAM ...
From pinterest.com
MARTHASTEWARTCUPCAKE CLUB BONUS: BANANA PECAN WITH CARAMEL ...
From iheartfrosting.blogspot.com
RECIPE 16: BANANA PECAN CUPCAKES WITH CARAMEL BUTTERCREAM ...
From thecupcakecrusade.wordpress.com
BANANA CUPCAKE RECIPE MARTHA STEWART - ALL INFORMATION ...
From therecipes.info
BANANA CUPCAKES WITH CARAMEL BUTTERCREAM RECIPE
From pinterest.com
BANANA NUT CAKE RECIPE MARTHA STEWART REFERENCES - BEST ...
From stephenlawrencemusic.com
CARAMEL BUTTERCREAM FOR BANANA CUPCAKES RECIPES
From tfrecipes.com
BANANA AND PECAN CUPCAKES WITH CARAMEL BUTTERCREAM ...
From lynerobi.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love