Banana Caramel Cupcakes

INGREDIENTS

For the cupcakes:

2 1/2 cups

all-purpose flour

1 tbsp

baking powder

1/2 tsp

salt

12 tbsp

unsalted butter, at room temperature

2 1/2 cups

sugar

eggs

1 cup

plus 2 tbsp. buttermilk

1 1/3 cups

mashed ripe banana

For the caramel:

8 tbsp

unsalted butter

1/2 cup

heavy cream

1 cup

packed light brown sugar

For the frosting:

large egg whites, at room temperature

3/4 cup

sugar

salt

16 tbsp

unsalted butter, cut into 1 tbsp. pieces, at room temperature