Recipes
Banana Cashew Cupcakes with Caramel Frosting
- Yield: 18 Servings
- Prep Time: 20 Mins.
- Cook Time: 20 Mins.
- For a Fresh Twist: Stir a 1/2 cup of white chocolate chips into the batter.
Ingredients
-
Cupcakes:
- 2 cups Flour
- 1 teaspoon baking soda
- 1 cup milk
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup ripe mashed bananas
- 1 teaspoon vanilla extract
- 1/2 cup chopped Fisher® Cashew Halves & Pieces
-
Frosting:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 cup Fisher® Cashew Halves & Pieces
Directions
- Cupcakes: Preheat oven to 325°F. Line muffin pans with 18 cupcake liners.
- Combine flour and baking soda in a medium bowl; set aside. Combine milk with vinegar in a measuring cup and set aside.
- Cream butter and sugars in the bowl of an electric mixer on medium speed until light and fluffy. Scrape down bowl. Beat in eggs, one at a time, and then add vanilla. Reduce speed to low, beat in the flour mixture alternately with the milk, scraping the bowl as needed. Stir in the bananas and cashews.
- Pour batter into cupcake liners until three-quarters full. Bake for 20 minutes or until toothpick inserted in center comes out clean. Let cool completely before frosting.
- Frosting: Heat butter in a medium saucepan over medium heat until melted. Stir in brown sugar and cook, stirring, until mixture boils and sugar has melted, about 2 minutes. Remove from heat and stir in milk and vanilla. Let cool completely.
- Transfer brown sugar mixture to the bowl of an electric mixer and beat on medium speed. Add confectioner’s sugar gradually, increasing mixer speed to medium-high after last addition. Beat for 2 to 3 minutes or until frosting has lightened and has a spreadable consistency.
- Frost cupcakes with caramel frosting and sprinkle with remaining cashews for garnish
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