Bananas foster cupcakes

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Om nom nom.

That's the best way to describe these decadent cupcakes. Or, in the words of my coworker Paul, "That cupcake was amazing! Tastes like banana bread and applesauce cake but better!"

Thanks Paul.

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I have two guesses as to why these cupcakes turned out so amazingly.

1. You actually MAKE bananas foster, and then incorporate it into the cupcake batter. There's no artificial flavoring here, it's straight up bananas, brown sugar, rum, and a little bit of fire. The result is a rich taste and the best texture ever. As Paul described, it had the texture of banana bread and applesauce cake, both of which are very dense, soft, and moist.

2. I had an amazing cooking partner for this. My friend Meredith came over one afternoon to help me whip up a batch of these, and she was fantastic! She had a great eye for design, had a lot of good ideas, and was just so bubbly and adorable that I think she poured some of her positive energy into the batter.

So next time you have overripe bananas, skip the banana bread and try out these cupcakes!

For the bananas foster you will need:

  • 3/4 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 2 ripe bananas, sliced
  • 4 tablespoons dark rum
  • 1/2 teaspoon vanilla extract

Combine the butter, brown sugar, and cinnamon in a saute pan over medium heat. Stir and cook for about 5 minutes, until the butter has melted and the sugar is dissolved. Add the banana slices and cook for 1-2 minutes per side. Stir together the rum and vanilla.

Turn the burner off and add the rum mixture, and light it on fire by placing a flame along the edge of the pan. It will burn out quickly, so be careful, and stand as far back as you can. Stir the bananas around in the sauce to coat them, then transfer everything into a bowl and set aside.

For the cupcakes, you will need:

  • 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

Preheat the oven to 350 and line 24 cupcake pans. In a large mixing bowl, cream together the sugar and butter until fluffy. In a medium bowl, add together the baking soda, flour, and salt. Now add the eggs, sour cream, rum, and vanilla into the banana mixture. Alternate between adding the flour mixture and the banana mixture to the butter and sugar bowl, while mixing on medium speed. Pour into prepared cupcake pans and bake for 20-25 minutes, or until a toothpick in the center comes out clean. Let cool for a few minutes in the pans, then remove to wire racks to cool entirely.

For the frosting you will need:

  • 1/4 cup unsalted butter
  • 4 oz. cream cheese, softened
  • 2-3 tablespoons homemade or store bought caramel sauce
  • 4-6 cups confectioners or powdered sugar (we used a lot because I don't like cream cheese frosting, especially when it overpowers the sweetness of the cupcake!)
  • 1-2 tablespoons half & half (we used milk)
It's essentially a buttercream frosting, but you use cream cheese as well as butter. Mix the butter and cream cheese in a bowl, then add the caramel sauce and beat until mixed. Slowly add the powdered sugar until you get a nice flavor/consistency, and add some milk to soften it up if you added a lot of sugar. Simple.
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Ok, to frost these puppies, we did something a little different. Instead of spooning the frosting into a piping bag with a 1M star tip (like I normally do), Meredith suggested that we follow the recipe we were using and put it into a ziplock baggie, and cut about 3/4 of an inch off one of the corners. This gave the cupcakes a soft, marshmallowy feel, which I am crazy about.
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For decorations, I knew right away that I wanted to incorporate banana chips. They are sweet, healthy (right? Please say yes, because I ate about a pound of them), and they can usually be found in the bulk section of the grocery store. Meredith did the honors of sprinkling each cupcake with cinnamon, while I squeezed some caramel sauce out of a little squeeze bottle. Add the banana chip, and ta-da!
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These are like, cupcakes wars worthy. They are rich and subtle at the same time, and the frosting is perfect, not too cream cheesy and not too sugary. The cinnamon and caramel on top ties it all together and makes them look so cute.
Just like the biscoff cupcakes, the only change I would make would be to double the recipe! Between Meredith and me, our families, boyfriends, and coworkers, these cupcakes were gone in two days. And staring at all these pictures make me want to bite into a soft, banana-y cupcake right now! Oh well, guess I'll have to settle for eating another pound of banana chips.
Recipe adapted from The Little Things
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2 thoughts on “Bananas foster cupcakes

  1. These cupcakes look amazing! I just pinned them to my Sugar & Spice board. Now I just need to grab some bananas at the store so I can make some, too!

    Reply

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