Ingredients:
1 1/2 CFlour
1 1/2tsp baking powder
1/2 tsp baking soda
1/2tsp salt
1/2 cinnamon (optionall
1/2 C Unsalted butter (room temp)
3/4 C granulated sugar
1/4 C light brown sugar
2 TbspVegetable oil
1/2 C sour cream (room temp)
1 1/2 tsp vanilla extract
2 Eggs (rolm temp)
2-3 overripe bananas (pureed or mashed)
Homemade (or store-bought) caramel sauce
Toffee bits, extra caramel sauce for garnish
Directions:
Prepare the caramel sauce and set aside to chill. Preheat the oven to 350° and line cupcake pans with liners.
Sift together dry ingredients. Cream butter and sugars, then mix in oil, sour cream, and vanilla.
Add eggs one at a time, then fold in dry ingredients and banana puree.
Fill liners and bake. Once cooled, fill with caramel sauce and frost with caramel cream cheese frosting.
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes | Servings: 17 cupcakes