A last minute request from school for cupcakes when you have an egg allergic child means you can’t run out to the bakery and buy a dozen. Luckily I had some bananas on the counter which inspired me to write a new cupcake recipe!! Banana Cupcakes with Caramel Frosting! These would also be yummy with a chocolate frosting or a maple frosting.

Banana Cupcakes

In a large mixing bowl, cream together:

• 1/2 cup softened butter
• 1 and 1/4 cups brown sugar

Then add in and mix well:

• 1 cup mashed bananas
• 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
• 1 tsp vanilla

In a separate bowl, sift together dry ingredients

• 2 and 3/4 cups flour
• 1 and 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt

Alternate the dry ingredients into the batter with:

• 1 cup milk plus 1 tsp vinegar

Mix together well. Scoop into paper-lined cupcake tins approximately 2/3 full. Bake at 350 F for approximately 18-20 minutes.

Caramel Frosting

Melt butter in a small saucepan and then add in the brown sugar, cream and salt:

• 1/2 cup butter
• 3/4 cup packed brown sugar
• 1/2 cup heavy cream (35%)
• pinch of salt

Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and add in:

• 1/2 tsp vanilla

Allow to cool to room temperature and then gradually beat in the icing sugar until the consistency you want:

• 3 cups icing sugar

Frost the cooled cupcakes.