(Makes 12 Cupcakes) 
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup of unsalted butter (melted)
1 1/2 cups Mashed bananas (about4)
2 eggs
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Line a standard muffin pan with paper liners (12)
1. In a medium bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt)
2. In a separate bowl mix together butter, mashed bananas, egg and vanilla. Place the wet mixture into a well in the center of the dry ingredients. Stir to incorporate (Do not over mix )
3. Divide the mixture evenly into the lined cupcake pan.
4. Bake for approximately 25 to 30 minutes (or until a toothpick inserted into the center comes out clean)
5. After baking remove the cupcakes from the pan and allowed to cool completely on a wired rack.
Carmel Frosting
2 tablespoons of butter
3 tablespoons of milk
1 cup Confectioner’s sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
In a saucepan over a medium heat melt the butter, mix in the milk and brown sugar. Bring to a boil for approximately 1 minute. Remove from the heat and beat in half the confectioner sugar. Once mixed, blend in the rest of the confectioner sugar. If the mixture is to thick add in a little more milk.
Once the cupcakes are cool go ahead and frost. As per my picture, I added some kraft carmel bites.
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