Ingredients for Bananas Foster Cupcakes
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon (for Bananas Foster)
- 3 firm bananas, sliced
- 2 tablespoons dark rum
- 2 teaspoons vanilla extract (for Bananas Foster and cupcakes)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened (for frosting)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 8 ounces cream cheese, softened
- 1/2 teaspoon ground cinnamon (for frosting)
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
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How to Make Bananas Foster Cupcakes
- **Make the Bananas Foster:**
- In a medium saucepan over medium heat, melt 1/4 cup (1/2 stick) of the softened butter.
- Stir in the brown sugar and cinnamon until the sugar dissolves and the mixture is smooth.
- Add the sliced bananas and cook for 2-3 minutes per side, until softened and slightly caramelized.
- In a small bowl, whisk together the rum and vanilla extract.
- Carefully pour the rum mixture over the bananas. (Note: Adult supervision is required for the next step.)
- Using a long match or kitchen torch, carefully ignite the rum. Keep a safe distance and allow the flames to extinguish naturally (about 10 seconds).
- Gently swirl the pan to coat the bananas in the sauce. Set aside to cool slightly.
- **Make the Cupcakes:**
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, cream together the remaining 1/4 cup (1/2 stick) softened butter and 1/2 cup sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cooled Bananas Foster mixture.
- Fill the cupcake liners about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- **Make the Frosting:**
- In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy. Stir in the cinnamon and vanilla extract.
- Once the cupcakes are completely cool, frost generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
200g
Fat
94g
Carbs
22g
