YIELD: 18 Cupcakes
PREP TIME: 25 Minutes
COOK TIME: 30 Minutes

1. Pre-heat oven to 350 degrees and place 18 silicone baking cups on a baking sheet, set aside.

2. Combine butter, brown and white sugar, and vanilla extract in a large mixing bowl. With hand or stand mixer, beat together till smooth. Add eggs one at a time, mixing well and scraping down the sides of the bowl, add in mashed bananas.

3. In a separate bowl whisk together flour, baking soda and salt. Set aside.

4. Alternate mixing in the flour mixture and milk, beginning and ending with the flour. Do not over mix. Spoon evenly into 18 baking cups and bake at 350 degrees for 15-20 minutes or until a tooth pick inserted in the center comes out clean. Let cupcakes cool slightly before removing silicone baking cups. Allow cupcakes to cool completely while making caramel sauce and frosting.

5. Heat a medium sized heavy saucepan over medium high heat. Add butter, heavy cream, and brown sugar, stirring continuously bring mixture to a boil. Once mixture comes to a boil, lower the heat and continue a slow boil for approximately 8 minutes to allow caramel to thicken. Remove from heat and allow to cool, while preparing frosting.

6. Combine butter, brown and powdered sugars into a stand mixer, beat approximately 3 minutes, add in heavy cream and beat for 1 minute to incorporate.

7. When caramel sauce is cooled, add half a cup into the frosting and whip together on low until combined and fluffy. Place frosting into a piping bag and pipe onto cupcakes, drizzle with leftover caramel sauce.