Bananas Foster Cupcakes Recipes

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BANANAS FOSTER SURPRISE CUPCAKES



Bananas Foster Surprise Cupcakes image

This recipe was inspired by the classic dessert, which I had for the first time at a restaurant with my parents when I was eleven years old. The flavor is magical! -Julie Ohnstad, Marietta, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 23

3/4 cup butter, softened
2 cups sugar
2 tablespoons dark brown sugar
3 large eggs, room temperature
1-3/4 cups mashed ripe bananas (about 4-5 medium)
1-1/2 cups buttermilk
2 teaspoons lemon juice
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
FILLING:
1 jar (12 ounces) hot caramel ice cream topping
1/2 teaspoon ground cinnamon
1/4 teaspoon rum extract
FROSTING:
2-1/4 cups packed brown sugar
1 cup heavy whipping cream
1/2 teaspoon baking soda
1/2 cup butter, cubed
1/4 teaspoon rum extract
Sliced bananas, whipped cream and turbinado (washed raw) sugar

Steps:

  • In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in cupcake comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine the filling ingredients. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with caramel filling. Push the tip through the top to fill each cupcake., For frosting, in a large saucepan, combine brown sugar and cream. Bring to a boil over medium-low heat. Stir in baking soda; cook and stir until smooth. Stir in butter and extract. Remove from the heat; cool slightly. Transfer to a small bowl; refrigerate until chilled, at least 30 minutes., Beat frosting on high until thickened, 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.

Nutrition Facts : Calories 389 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 284mg sodium, Carbohydrate 64g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

BANANAS FOSTER CUPCAKES



Bananas Foster Cupcakes image

Caramel filling and rum-buttercream frosting transform yellow cake mix into a decadent bananas foster cupcake dessert.

Provided by By Deborah Harroun

Categories     Dessert

Time 1h15m

Yield 30

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 cup mashed very ripe bananas (2 medium)
1/2 teaspoon rum extract
3/4 cup dulce de leche (from 13.4-oz can)
1 cup butter, softened
3 1/2 cups powdered sugar
2 to 3 tablespoons milk
3/4 teaspoon rum extract
Yellow food coloring, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
  • Make Cupcakes. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 1 minute. Add bananas and rum extract; beat on medium speed until combined, about 30 seconds. Fill muffin cups 3/4 full.
  • Bake 18 to 23 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely before filling and frosting, about 30 minutes.
  • In center of each cooled cupcake, cut out a cone shape 3/4 inch in diameter on top by 3/4 inch deep, using a sharp paring knife. Cut off pointed end of each cone, reserving tops. Fill each cavity with about 1 teaspoon dulce de leche; cover with reserved tops, pressing in lightly.
  • Make Rum-Buttercream Frosting. In large bowl, beat butter with electric mixer on medium-high speed until light and fluffy. Add powdered sugar slowly, beating on low speed 30 seconds, then on medium speed 1 minute or until incorporated. Add 2 tablespoons milk and 3/4 teaspoon rum extract, beating until light and fluffy. Add a few drops food coloring at a time, beating between additions, until desired color is achieved. (If frosting is too thick, beat in remaining 1 tablespoon milk, 1 teaspoon at a time, until desired consistency.)
  • In decorating bag fitted with your choice of decorating tip, place frosting; pipe onto tops of cupcakes. Serve immediately or refrigerate until ready to serve. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

BANANAS FOSTER II



Bananas Foster II image

On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.

Provided by BUTTERMEBREAD

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 8

¼ cup butter
⅔ cup dark brown sugar
3 ½ tablespoons rum
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
¼ cup coarsely chopped walnuts
1 pint vanilla ice cream

Steps:

  • In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g

BANANAS FOSTER CUPCAKES



Bananas Foster Cupcakes image

Make and share this Bananas Foster Cupcakes recipe from Food.com.

Provided by Xexe383

Categories     Dessert

Time 55m

Yield 16 cupcakes, 16 serving(s)

Number Of Ingredients 21

3/4 cup unsalted butter
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
2 ripe but still firm bananas, quartered (halved crosswise, then lengthwise)
2 tablespoons dark rum
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon dark rum
3/4 cup sour cream
8 ounces cream cheese, softened
1 teaspoon ground cinnamon
3 cups powdered sugar, sifted
1/2 cup butter, softened
3/4 teaspoon vanilla
1/2 teaspoon dark rum

Steps:

  • For the Bananas:.
  • In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon.
  • Cook until butter melts and sugar is dissolved (4 to 5 minutes).
  • Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side.
  • Stir together rum and vanilla.
  • Turn off the burner and add the rum mixture to the pan.
  • Using a long match, light the alcohol by placing the flame just in the outer edge of the pan.
  • Stand as far back as possible. The flame should extingish in a few seconds.
  • Gently shake the pan from side to side to coat the bananas with the sauce.
  • Spoon the bananas into a bowl and set aside.
  • For the Cupcakes:.
  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter and sugar with electric mixer until light and fluffy.
  • In a medium bowl, combine the flour, baking soda, and salt.
  • Add eggs, vanilla, rum and banana mixture. Mix well.
  • Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
  • Pour into prepared cupcake pans.
  • Bake 20 - 25 minutes or until toothpick inserted comes out clean.
  • Cool for 1- minutes in pan on rack. Remove and cool completely before frosting.
  • For the frosting:.
  • Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
  • Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.

Nutrition Facts : Calories 563.6, Fat 31.1, SaturatedFat 18.9, Cholesterol 117.1, Sodium 313.5, Carbohydrate 67.5, Fiber 1, Sugar 50.2, Protein 4.7

ISLAND BANANAS FOSTER CUPCAKES



Island Bananas Foster Cupcakes image

Make and share this Island Bananas Foster Cupcakes recipe from Food.com.

Provided by under12parsecs

Categories     Dessert

Time 45m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 19

1 cup butter
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 teaspoon vanilla
3/4 cup unsweetened coconut milk
3/4 cup shredded coconut, lightly toasted
1/4 cup rum or 1/4 cup unsweetened coconut milk
1/3 cup butter
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg (optional)
3 bananas, sliced
1/4 cup rum
1/2 teaspoon vanilla
whipped cream (optional)
shredded coconut, lightly toasted (optional)

Steps:

  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.
  • Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and the 3/4 cup coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum.
  • Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  • Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  • For the topping: In a large skillet melt butter over medium heat. Stir in brown sugar, cinnamon, and, if desired, nutmeg. Add bananas; toss gently to coat. Cook and stir for 1 to 2 minutes or until bananas are heated through. Meanwhile, in a small saucepan heat rum over low heat just until rum almost simmers; remove from heat. If desired, use a long match to carefully ignite the rum.* Once the flame dies down, pour rum into banana mixture. Gently stir in vanilla.
  • Spoon Bananas Foster Topping over warm cupcakes. If desired, pipe or spoon whipped cream onto cupcakes and sprinkle with additional coconut. Makes 24 (2-1/2-inch) cupcakes.

Nutrition Facts : Calories 256.3, Fat 13.5, SaturatedFat 9, Cholesterol 50.4, Sodium 188, Carbohydrate 30.1, Fiber 0.8, Sugar 20.1, Protein 2.4

BANANAS FOSTER POUNDCAKE



Bananas Foster Poundcake image

Named after a customer at Brennan's restaurant in New Orleans, bananas Foster is traditionally served over vanilla ice cream or over pound cake. But what if we told you that you could have your bananas Foster baked into cake and glazed with that same sauce? This slightly dense, buttery cake is delicious warm, and super moist. Take care when flambéing - keep a lid nearby to smother any flames - or skip it altogether: Bypass adding the alcohol in Step 3 and simply reduce the sauce on the stovetop. And don't forget to add that scoop of ice cream and a dollop of fresh whipped cream. You'll thank us later.

Provided by Millie Peartree

Categories     snack, cakes, dessert

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Nonstick cooking spray
3 cups/600 grams granulated sugar
1 cup/225 grams unsalted butter (2 sticks), at room temperature
3 cups/375 grams self-rising flour
1/2 cup/120 milliliters sour cream, at room temperature
1/2 cup/120 milliliters buttermilk, at room temperature
6 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ripe bananas
1/4 cup/55 grams unsalted butter (1/2 stick)
1/4 cup/55 grams light or dark brown sugar (not packed)
1/2 teaspoon ground cinnamon
1 nip bottle/50 milliliters dark liquor (such as cognac, bourbon or whiskey) or buttermilk (about a scant 3 1/2 tablespoons)
1 teaspoon vanilla extract
1 1/2 cups/185 grams confectioners' sugar
Ice cream or whipped cream and candied pralines, for serving (optional)

Steps:

  • Heat oven to 325 degrees and generously coat a 10-inch/12-cup Bundt cake pan with nonstick cooking spray.
  • Make the bananas Foster filling: Peel the bananas and cut them crosswise into 1/2-inch slices. Melt butter in a medium (10-inch) skillet over medium heat. Stir in the brown sugar and cinnamon, then add the sliced bananas. Cook, stirring occasionally, until a sugary syrup forms, 2 to 3 minutes.
  • Turn off the flame (or if using an electric stove, pull the skillet off the heat) and add the liquor, if using. Return pan to the heat and, if using a gas stove, slightly tilt the pan near the flame to flambé. (If using an electric stove, light the liquid with a long-reach lighter.) Let the flames die down, swirling the pan until the alcohol burns off. Reduce heat to low and stir briefly with a wooden spoon. (Alternatively, skip adding the alcohol, add buttermilk and cook sauce just until the liquid reduces slightly.) Strain liquid from bananas into a medium bowl to separate bananas and sauce; set both aside.
  • Make the cake: In a stand mixer or with a hand-held mixer on medium speed, cream together granulated sugar and butter until light and fluffy, about 4 to 5 minutes.
  • Sift the flour into a medium bowl. In a small bowl or liquid measuring cup, mix together the sour cream and buttermilk.
  • Once the butter is creamed, add 1 egg at a time and mix until each is fully incorporated, scraping down the sides of the bowl after each addition.
  • Add half the flour and mix on low speed until fully incorporated. With the mixer running, add the buttermilk mixture in a slow, steady stream and mix until fully incorporated. Add the remaining flour and mix.
  • Once fully combined, add the vanilla and mix to incorporate. By hand, fold in strained bananas.
  • Pour the batter into the prepared pan and smooth evenly. Bake for 65 to 80 minutes, until a toothpick or cake tester comes out clean.
  • While the cake cools, prepare the glaze: Sift the confectioners' sugar into the bowl with the reserved banana sauce and whisk to combine. If the glaze is too thick, thin with water (or buttermilk), 1 tablespoon at a time, until it's smooth, drizzles easily and coats the back of a wooden spoon.
  • Once cake has cooled, invert it onto a large serving plate, and spoon the glaze over. Slice the cake and serve with ice cream or whipped cream and candied pralines, if desired.

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