Moist Banana Cupcake With Caramel Icing Recipe


24 cupcakes

Moist Banana Cupcake With Caramel Icing Recipe


125 gunsalted butter, at room temperature
3/4 cupbrown sugar, firmly packed
2eggs, at room temperature
1 cupbanana, mashed
1,5 cupsself rising flour
1 tspbaking soda
3/4 cupyogurt, at room temperature
1 tbspmilk, at room temperature
60gunsalted butter
1/2 cupbrown sugar
2 tbspmilk
1.5 cupsicing sugar


  1. Preheat oven to 180C, 10 minutes before baking.
  2. Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs, one at a time; beat until combined.
  3. Transfer mixture to large bowl, stir in banana. Stir in half the sifted dry ingredients with half the combined yogurt and milk. Then stir in remaining dry ingredients and yogurt mixture; stir until smooth.
  4. Line the cupcake tin with cupcake liners. Pour mixture into prepared pan. Bake in preheated oven oven for about 15 mins, stand 5 minutes before turning onto wire rack to cool. When cold, spread with icing.
  5. Make icing: Melt butter, brown sugar and milk together. Bring it to a boil and remove from heat. Let it cool for 5-10 mins. Add sifted icing sugar. The icing should be of spreadable consistency.

Substitute for self raising flour - to get 1 cup self-raising flour, add 1½ tsp baking powder+ ¼ tsp salt to 1 cup all purpose flour.

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