Easy Banana Caramel Cupcakes with Rich Caramel Cream Cheese Frosting

Moist banana cupcakes infused with rich caramel flavor and topped with a silky, slightly tangy caramel cream cheese frosting—this recipe brings all the indulgence with lightened-up ingredients. These cupcakes are perfect for celebrations, afternoon treats, or just satisfying a sweet craving the smart way.

Why You’ll Love This Recipe

Rich Banana-Caramel Flavor: A comforting, bakery-worthy combo.
Lighter Yet Moist: Smart swaps keep the cupcakes soft without extra calories.
Decadent Frosting: Sweet and creamy topping made lighter with reduced-fat cream cheese.
Party-Perfect: Great for birthdays, gatherings, or freeze-and-eat desserts.

Ingredients

For the Banana Caramel Cupcakes

• 2 medium ripe bananas, mashed
• 1/3 cup unsweetened applesauce
• 1/3 cup light brown sugar or sugar substitute
• 2 tablespoons light butter or coconut oil, melted
• 1/4 cup low-fat plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 large egg whites
• 3/4 cup whole wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons sugar-free caramel sauce

For the Caramel Cream Cheese Frosting

• 4 oz reduced-fat cream cheese, softened
• 2 tablespoons light butter, softened
• 2 tablespoons sugar-free caramel sauce
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered erythritol or preferred powdered sweetener

Instructions

Preheat and Prepare

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Mix Wet Ingredients

• In a large bowl, whisk mashed bananas, applesauce, brown sugar, melted butter, yogurt, and vanilla until smooth.
• Add egg whites and mix well.

Combine Dry Ingredients

• In a separate bowl, mix flour, baking soda, baking powder, and salt.
• Add dry mixture to wet ingredients and stir until just combined.
• Gently fold in caramel sauce for a marbled effect.

Bake

• Divide the batter evenly among muffin cups.
• Bake 18–20 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely before frosting.

Make the Frosting

• Beat cream cheese and butter until smooth.
• Add caramel sauce and vanilla.
• Gradually beat in powdered sweetener until light and fluffy.

Frost and Serve

• Spread or pipe frosting onto cooled cupcakes.
• Drizzle with extra caramel (optional).

Nutritional Information (Per Cupcake, Approximate)

Calories: 160
Carbs: 22g
Protein: 4g
Fat: 6g
Fiber: 2g
Sugar: 8g

Tips for Success

• Use Ripe Bananas: The riper, the sweeter—no need for extra sugar.
• Let Cupcakes Cool Completely: Prevent the frosting from melting.
• Chill the Frosting Slightly: Makes it easier to pipe or spread cleanly.
• Store Properly: Refrigerate in an airtight container for up to 3 days.

Why This Recipe Works

• Light but Luxurious: Every element is balanced for taste and smart nutrition.
• No Sacrifice in Texture: Soft, fluffy cupcakes with creamy frosting.
• Crowd Favorite: These disappear fast at any event.
• Naturally Sweetened: Bananas and applesauce reduce the need for added sugar.

Banana Caramel Cupcakes with Caramel Cream Cheese Frosting offer all the flavor and indulgence of a bakery treat—without the heaviness. They’re the perfect way to enjoy a luscious dessert in a better-for-you form. Bake them once, and they’re sure to be a go-to favorite.