Does a breakfast cupcake always have to be called a muffin? It doesn’t when it’s slathered in brown sugar caramel frosting! These banana oat cupcakes made with ripe bananas, rolled oats, and coconut milk are satisfying on their own, but truly shine once you add the frosting and sprinkle coconut on top. Eat them at breakfast time or any time you want a special treat.
Yield: 18 cupcakes
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ cup unsalted butter, room temperature
1 cup sugar
½ cup brown sugar, packed
1/2 cup mashed ripe bananas
2 large eggs, room temperature
1 1/2 cups coconut milk
1 cup rolled oats
Brown Sugar Caramel Ingredients
1/4 cup unsalted butter
1/2 cup brown sugar, packed
2 tablespoons coconut milk
1 cup sifted powdered sugar
Shredded coconut, to taste
Preheat oven to 350 F.
In a medium-sized bowl, whisk together flour, baking powder, and baking soda.
In another medium-sized bowl, cream butter, sugar, and brown sugar until the mixture looks like wet sand (about two minutes on high speed with an electric mixer).
Add bananas to butter mixture and mix until combined.
Mix in eggs one and a time to butter mixture, mixing until fully incorporated.
Add dry ingredients to wet ingredients a little bit at a time, mixing until just combined.
Mix in coconut milk until just combined.
Fold in rolled oats.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until a toothpick comes out dry.
Brown Sugar Caramel Directions
Melt butter in a small saucepan on medium-high heat.
Add the brown sugar and bring to a boil, stirring gently to combine.
Lower heat to medium low and continue to boil for two minutes, stirring constantly.
Add the coconut milk and stir quickly as the mixture returns to a boil. This will happen fast.
Remove from heat and cool to lukewarm.
Gradually add powdered sugar and beat until thick enough to spread.
Spread on cooled cupcakes and top with shredded coconut.
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm