Spiced Banana Rum Cupcakes Recipes

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SPICED BANANA-RUM CUPCAKES



Spiced Banana-Rum Cupcakes image

Use up your over-ripe bananas in these moist, lightly spiced cupcakes flavored with a hint of rum and frosted with a rum-spiked cream cheese frosting.

Provided by Lynne Webb

Categories     Baking & Desserts

Time 35m

Number Of Ingredients 17

2-1/4 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick)
3/4 cup sugar
2 eggs (lightly beaten)
1-1/4 cups mashed bananas (about 3 very ripe bananas)
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1/4 cup buttermilk
4 ounces cream cheese (softened)
1-1/2 tablespoons butter (softened)
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons spiced rum
1-3/4 cup confectioners' sugar

Steps:

  • Position a rack in the center of the oven and preheat to 375°F. Line 18 muffin cups with paper liners.
  • Sift together flour, baking powder, soda and salt. Beat the butter and sugar together until creamy, then add the eggs and beat until light and fluffy.
  • Add the bananas and beat until smooth. Add the extracts and buttermilk and combine well. Add the flour mixture, about 1/2 cup at a time, beating until smooth after each addition.
  • Spoon the batter into the paper-lined muffin cups and bake for 18 to 20 minutes, or until the tops of the cupcakes spring back readily when touched and a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes, then remove the cupcakes and allow them to cool completely on a wire rack.
  • While the cupcakes cool, place the cream cheese, butter, cinnamon, vanilla extract, rum and confectioners' sugar in a large mixing bowl. Beat at medium-high speed with an electric mixer until smooth and creamy. Refrigerate for 10 minutes before frosting the cooled cupcakes.
  • Store cupcakes in the refrigerator and bring to room temperature before serving (about 10 minutes out of the fridge).

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