A fluffy brown sugar caramel frosting tops these banana cupcakes studded with crunchy Fisher® Cashews. Homemade cupcakes are easier than you think, and a great way to use up a few bananas that might be past their prime!
Banana Cashew Cupcakes with Caramel Frosting
Cashew
Cakes & Cheesecakes
Sweets
Vegetarian
prep
20
minscook
20
minsmake
1/2
dozenCupcakes
2 cups
flour
1 teaspoon
baking soda
1 cup
milk
1 tablespoon
distilled vinegar
1/2 cup
(1 stick) unsalted butter, softened
3/4 cup
granulated sugar
1/4 cup
brown sugar
2
eggs
1 teaspoon
vanilla
1 cup
mashed ripe bananas
1/2 cup
chopped Fisher® Cashew Halves and Pieces
Frosting
1/2 cup
(1 stick) unsalted butter
1 cup
brown sugar
1/4 cup
milk
1 teaspoon
vanilla
2 cups
powdered sugar
1/4 cup
Fisher® Cashew Halves & Pieces
Food Safety Instruction
DIRECTIONS
- For Cupcakes: Heat oven to 325°F. Line muffin pans with 18 paper liners.
- Whisk flour and baking soda in large bowl. Mix milk and vinegar in measuring cup.
- Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Scrape bowl. Add eggs, 1 at a time, mixing well after each. Mix in vanilla. Alternately add flour mixture and milk, mixing after each addition until blended. Stir in bananas and Fisher® Cashews. Fill liners ¾ full.
- Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool completely before frosting.
- For Frosting: Melt butter in medium saucepan on medium heat. Stir in brown sugar. Cook 2 minutes or until sugar is melted and mixture comes to boil, stirring frequently. Remove from heat. Stir in milk and vanilla. Spoon into large bowl. Cool completely.
- Beat on medium speed while gradually adding powdered sugar. Beat on medium-high speed 2-3 minutes or until mixture is light and spreadable. Frost cupcakes and top with nuts.
PRODUCT USED
Tips
For a fresh twist, stir ½ cup white chocolate chips into batter before baking.
