Island 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

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

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

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