Banana Zucchini Cupcakes With a Caramel Center & Browned Butter Pecan Frosting

I had a zucchini that I needed to use and 3 very ripe bananas.  Put them together and whaddya get? A fall-feel cupcake full of flavor with gooey caramel and a brown butter frosting.  I only needed 2 bananas so I shared one of the bananas with my doggie.

  

Ingredients:

2 c all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
pinch of cloves
2 large eggs
1 1/2 c granulated sugar
1/2 c vegetable oil
1 tsp vanilla bean paste
1 c grated zucchini (about 1 small squash) with moisture squeezed out in towel
1 c mashed ripe bananas (2 small)
1/2 c caramel chips

Caramel:

1/3 c heavy cream
2/3 c caramel chips

Browned Butter Frosting:

6 T butter
1/4 c heavy cream
4 c sifted confectioners' sugar
1/ 2 tsp vanilla bean paste
3/4 c finely chopped pecans (I toasted mine, but not necessary)

Heat oven to 350*F.  Line 16 cupcake cups with liners.  Set aside.

In a medium bowl place flour, baking soda salt, cinnamon, nutmeg and cloves.  Whisk together and set aside.

In a large bowl of an electric mixer, beat eggs, sugar and oil until well blended.  Add bean paste & blend. Add flour mixture little at a time.  On the lowest speed add zucchini, bananas & caramel chips. Mix until combined.

Using a muffin scoop, fill each cupcake cup 3/4 full.  Place on middle rack in oven and back for approximately 20-25 minutes or until toothpick in center comes out clean.  Cool completely on wire rack.

In the meantime, in a large saucepan melt butter over medium-high heat until it turns an amber color. Remove from heat and slowly pour in heavy cream.  It will bubble up.  Stir in sifted confectioners' sugar and beat until creamy; add pecans. Set aside.

With a sharp knife, remove about a 1" hole halfway down in the center of each cupcake. Reserve the removed cake.

Make the caramel: Heat the heavy cream and the caramel chips in a medium saucepan over medium heat.  Continue stirring until all the chips are dissolved and you have a nice, smooth caramel.  Cool slightly.

Spoon the caramel into hole in each cupcake and replace with the reserved cake center.

Add frosting to piping bag fitted with large star tip.  Pipe frosting onto cupcakes.

Drizzle with melted caramel and add a pecan half and banana chip if desired.

Makes 16.

Written and composed by The Sugar Faerie herself!