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Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining ¼ cup sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.
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Spoon the batter into the prepated muffin pans, filling each ¾ of the way. Cut 9 caramels in half and submerge half a piece into each muffin cup of batter. Bake until a toothpick comes out clean, about 25 minutes. Let cool.
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Meanwhile, in a small saucepan, cook the remaining caramels, ¼ cup milk, ¼ cup banana, and ¼ teaspoon salt over medium heat, stirring, until the caramels are melted.
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Using an electric mixer, beat butter and cream cheese until combined. Add in caramel mixture. Add the powdered sugar slowly until comletely mixed in. Refrigerate until cool. Spread on cupcakes.