Directions

• In a large bowl, cream the butter, sugar and brown sugar until light
• and fluffy. Add eggs, one at a time, beating well after each
• addition. Beat in the bananas, buttermilk, lemon juice and vanilla.
• Combine the flour, baking soda, cinnamon and salt; add to creamed
• mixture just until moistened.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at
• 375° for 18-22 minutes or until a toothpick inserted in cupcake
• comes out clean. Cool for 10 minutes before removing from pans to
• wire racks to cool completely.
• In a small bowl, combine the filling ingredients. Cut a small hole in
• the corner of a pastry or plastic bag; insert a very small tip. Fill
• with caramel filling. Push the tip through the top to fill each
• cupcake.
• For frosting, in a large saucepan, combine brown sugar and cream.
• Bring to a boil over medium-low heat. Stir in baking soda; cook and
• stir until smooth. Stir in butter and extract. Remove from the heat;
• cool slightly. Transfer to a small bowl; refrigerate for at least 30
• minutes or until chilled.
• Beat frosting on high until thickened, about 15-20 minutes. Top
• cupcakes with frosting, banana slices and whipped cream; sprinkle
• with turbinado sugar. Yield: 2 dozen.