Instructions:
Preheat your oven to 350°F (180°C) and line a cupcake tin with cupcake liners.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate mixing bowl, using an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, then mix in the vanilla extract, sour cream, and mashed bananas.
Gradually mix in the dry ingredients into the wet ingredients until just combined.
Stir in the vegetable oil and caramel sauce until fully incorporated.
Divide the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
Meanwhile, make the caramel cream cheese frosting. In a large mixing bowl, using an electric mixer, beat together the butter and cream cheese until creamy.
Mix in the caramel sauce and vanilla extract until smooth.
Gradually mix in the powdered sugar and a pinch of salt until fully combined and the frosting is smooth and creamy.
Once the cupcakes have cooled completely, frost them with the caramel cream cheese frosting.
Sprinkle the top of each cupcake with a generous amount of toffee bits.
Serve and enjoy!
