How To Make Banana Cupcakes With Creme Fraiche Frosting And Caramel Sauce

Few days ago, I suddenly remembered a bunch of overripe bananas just sitting there and getting overripe.  Soon, I started baking Banana cupcakes. But not just plain ones. Banana Cupcakes with Creme Fraiche Frosting and Caramel Sauce.

I will share my way of making banana cupcakes with cream fraiche frosting and caramel sauce, along with storage tips and FAQs..

Why I Love These Banana Cupcakes 

What really makes these cupcakes stand out is the crème fraiche whipped cream. It’s not only tasty, it also holds its shape way better than others. You can also keep it in the fridge, and it still looks and tastes fresh even after two days. After testing this cupcake recipe, you will definitely say, 

“Wait, why haven’t I made this before?”

Ingredients For Banana Cupcakes With Creme Fraiche Frosting And Caramel Sauce

To make banana cupcakes with cream fraiche frosting and caramel sauce, you will need a few ingredients. I always find it helpful to lay out all my ingredients before I begin. I have divided the required ingredients into 3 sections-

For the Banana Cupcakes:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Sugar (Granulated)
• Light brown sugar, packed
• Vegetable oil (or canola oil)
• Sour cream (or plain yogurt or buttermilk)
• Pure vanilla extract
• Ripe bananas, mashed (about 2-3 large, or 1 to 1.5 cups) – Use very ripe bananas.

For the Creme Fraiche Frosting:

• Unsalted butter
• Creme fraiche – If you can’t find it, sour cream is a good substitute.
• Powdered sugar (confectioners’ sugar), sifted.
• Vanilla extract (optional)
• Pinch of salt.

For the Caramel Sauce:

• Granulated sugar
• Water
• Unsalted butter (cut into pieces)
• Heavy cream (or whipping cream), warmed – Warming the cream helps prevent the caramel from seizing when added.
• Pure vanilla extract (optional)
• Pinch of sea salt (optional) – This is my favourite addition for a salty taste. 

Step by Step Guide on How to Make Banana Cupcakes With Creme Fraiche Frosting And Caramel Sauce

This recipe requires a few different components, but don’t let that intimidate you. I found that tackling each part systematically and separately made the entire process very easy and enjoyable at the same time. 

Step 1: Caramel Sauce

1. I usually start with a heavy-bottomed saucepan to combine the granulated sugar and water. Do not stir the mixture once it’s combined and on the heat to prevent crystallisation.
2. Heat over medium heat. Watch closely as the sugar dissolves and begins to bubble. It will then start to change color. This part will take 8-15 minutes. 

My tip: if you see sugar crystals forming on the sides of the pot, use a wet pastry brush to gently wash them back down into the syrup.

3. Continue cooking until the mixture turns a rich, deep amber color. Then I remove it from the heat immediately once it reaches this point. Otherwise it will burn quickly.
4. Once off the heat, I carefully mix in butter.
5. Next, I slowly pour in the heavy cream and mix continuously..
6. Now I let the caramel sauce cool completely at room temperature before using it on the cupcakes. It will thicken as it cools.

Step 2: Banana Cupcakes

While the caramel cools, I will bake the cupcake.

1. I start by preheating an oven to 350°F (175°C) and line a 12 cup muffin tin with paper liners.
2. In a medium bowl, I whisk together the dry ingredients: flour, baking powder, baking soda and salt.
3. In a separate large bowl, cream together the butter and both sugars for about 2-4 minutes.
4. Beat in the eggs one at a time, then mix in the sour cream (or buttermilk/yogurt) and vanilla extract.

1. Then time to stir in the mashed bananas until they mix well.
2. After that, I add the dry ingredients to the wet mixture..
3. Divide the batter evenly among the cupcake liners. I usually fill each about two-thirds to three-quarters full.
4. Time to bake for 18-25 minutes..
5. Once baked, remove the cupcakes from the oven and let them cool completely.

Step 3: Creme Fraiche Frosting

1. Grab a big bowl or go with your stand mixer if you have one. Use the paddle or whisk attachment.
2. Beat the butter until it looks fluffy and light. Like, really light. That’s your base.
3. Next, toss in the crème fraiche and a splash of vanilla (if you’re using it). Mix them until everything looks smooth.

Tips:  Don’t overdo it. If you mix too much, it might start looking weird or separated.

4. Start adding in the powdered sugar bit by bit. Keep mixing as you go.  Stop when the texture feels thick and creamy.
5. If it is too runny, put it in the fridge for like 15–30 minutes. Let it chill a little before adding more sugar.

Step 4: Assemble Together and Serve

Now for the fun part – bringing all the delicious components together!

1. Once your cupcakes are completely cool, frost them with the creme fraiche frosting.
2. To finish, drizzle more caramel sauce over the frosted cupcakes. The “waterfall effect” of the caramel running down the frosting looks great.
3. I usually serve it with a fresh banana slice, a sprinkle of toasted nuts or even some shredded coconut.

Frequently Asked Questions

What Type of Bananas Are Best for Banana Cupcakes? 

I use very ripe, spotty bananas. You can speed ripen them by baking at 300°F (149°C) for 30-40 minutes if needed.

How to Decorate Cupcakes Without Icing Sugar? 

I usually use homemade caramel sauce for drizzling or fresh banana slices.

Concluding Words

These banana cupcakes with creme fraiche frosting and caramel sauce is one of my favourite dessert items. I found them to be perfect with coffee or any dessert spread. They store well too. Frosted cupcakes can be kept in an airtight container in the fridge for 3-4 days. Unfrosted cupcakes can even be frozen for up to 2-3 months.

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