bananas foster cupcakes
March 8, 2011
I’m not proud to admit it but I’m currently suffering sharp stomach pains from eating an entire dozen of these in one sitting.
These truly taste like bananas foster and they are really moist. I think this recipe was definitely worth the extra step of making the bananas foster.
Here’s the cast of characters:
Combine the brown sugar, butter, rum, cinnamon, vanilla and bananas in a saute pan. Cook over medium heat for 4-5 minutes, until the butter-sugar mixture starts to thicken. Remove 1/2 c of the banana mixture and set aside.
In your stand mixer, cream the butter until it is light-colored and fluffy. Beat in the sugar until combined. Add eggs, vanilla, rum, sour cream and the larger portion of the banana mixture. Mix well. In another bowl, sift together the flour, baking soda, and salt then add to the mixing bowl.
From the 1/2 c of reserved banana mixture, add a few pieces of bananas to each cupcake well. Pour the batter over the bananas into the cupcake pan and bake at 350 degrees F for 20-25 minutes.
While the cupcakes are baking, beat the softened butter and cream cheese together. Add the powdered sugar and half-and-half until you reach the desired consistency.
Once the cupcakes have cooled, frost each one with the cream cheese frosting. Drizzle the caramel sauce over each cupcake and sprinkle with cinnamon.
Bananas Foster Cupcakes
Bananas Foster
3/4 c unsalted butter
1/2 c brown sugar packed
1/2 tsp cinnamon
2 bananas, diced
2 tbsp dark rum
1/2 tsp vanilla extract
Cupcakes
2 1/2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
1/2 tsp dark rum
3/4 cup sour cream
Frosting
1/4 c unsalted butter
4 oz. cream cheese, softened
4 cups powdered sugar
4 cups powdered sugar
2 tablespoons half & half
caramel sauce, for topping
cinnamon, for topping
Combine the brown sugar, butter, rum, cinnamon, vanilla and bananas in a saute pan. Cook over medium heat for 4-5 minutes, until the butter-sugar mixture starts to thicken. Remove 1/2 c of the banana mixture and set aside.
In your stand mixer, cream the butter until it is light-colored and fluffy. Beat in the sugar until combined. Add eggs, vanilla, rum, sour cream and the larger portion of the banana mixture. Mix well. In another bowl, sift together the flour, baking soda, and salt then add to the mixing bowl.
From the 1/2 c of reserved banana mixture, add a few pieces of bananas to each cupcake well. Pour the batter over the bananas into the cupcake pan and bake at 350 degrees F for 20-25 minutes.
While the cupcakes are baking, beat the softened butter and cream cheese together. Add the powdered sugar and half-and-half until you reach the desired consistency.
Once the cupcakes have cooled, frost each one with the cream cheese frosting. Drizzle the caramel sauce over each cupcake and sprinkle with cinnamon.
3 Comments
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Is there any wine left? 
Katie
What a recipe to send the day before Lent they look delicious.
Love
Aunt monie
I have never made this before and it looks great. My boys will love it.
Wow, these look super good and sound like they’re full of flavors that would make my tastebuds sing. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cupcakes up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-8.html