Name: Caramel-Filled Banana Cupcakes with Penuche Frosting
Yield: Makes 36 Cupcakes
Cuisine: American
Ingredients: ¾ cup [180 ml] heavy cream, warmed; ½ cup [110 g] unsalted butter, at room temperature; 2 tsp pure vanilla extract; 1 tsp table salt; ¾ cup [180 g] sour cream; 4 ripe bananas, mashed; ½ tsp table salt; 1 cup [200 g] granulated sugar; 1 egg yolk; Flaky sea salt for sprinkling; ⅓ cup [80 ml] vegetable oil; 1¼ cups [250 g] packed light brown sugar; 2 eggs; ¾ cup [150 g] granulated sugar; 3 Tbsp unsalted butter; 1 tsp baking soda; 4 cups [480 g] confectioners’ sugar, sifted; 1 cup [220 g] unsalted butter; ½ cup [120 ml] heavy cream; 3 cups [360 g] cake flour, sifted; 2 cups [400 g] packed light brown sugar; ½ cup [160 g] light corn syrup; 1 Tbsp pure vanilla extract; 1 tsp baking powder

Preparation info

Makes
36
Cupcakes

Difficulty
Medium

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

I think it’s fair to say that housewives went a little “bananas” for banana cake during the first half of the twentieth century. The recipe revamped here is from 20 Wonderful Cakes made by the new Kraft Oil Method (1955). I increased the amount of bananas and frosted these with penuche, a brown sugar–based frosting with an almost caramel-like flavor. And the salty caramel filling? Well, not only does salty caramel rank almost with bacon on the trendy scale these days, but it beautifu