Heat brown sugar and water in a saucepan over medium heat, stirring constantly until sugar dissolves.
Add butter and salt and mix.
Very slowly, drizzle the heavy cream while stirring. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Pour the sauce in abowl, put a lid on and put it aside.
Preheat the oven to 350 °F.
Place the liners in the cupcake pan.
Blend or process the bananas to make them a puree. Set aside.
In a bowl, sift flour, baking soda, salt, cinnamon and set aside.
In a different bowl, cream the butter along with the sugar until it becomes fluffy. Add in the eggs, one by one, beating after each addtion.
Incorporate the banana puree and the vanilla extract.
Add the dry ingredients, previously sifted in three additions, alterning with the buttermilk.
Pour the mixture in each liner filling about 3/4 of each one.
Add 1 tbsp of caramel sauce to each cupcake, and mix a little using a wooden stick.
Bake for about 20 min. or until golden brown.
Let them cool completely. Is hard i know!
In a big bowl, beat the butter and the cream cheese together until soft.
Add in the confectionaers sugar previously sifted and a pinch of salt and keep beating.
Add the milk and the caramel sauce and beat until you get a fluffy frosting. Little tip here: if it ever seems to have an odd texture just put it in the microwave for 10 seconds and beat again.
In a hot pan, mel some butter, being careful not to burn it, and carefully add slices of banana.
Let each side cook for about 3 min.
Add in a little caramel sauce and let them absorb it until they turn beautifully golden.
Put the frosting in a pipping bag with a big round tip and frost each cupcake.
Put a fried slice of banana on each cupcake and the drizzle them with caramel sauce, as much sauce as you like.
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