Bananas Foster Surprise Cupcakes Recipe

Bananas Foster Surprise Cupcakes Recipe photo by Taste of Home

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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!

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Bananas Foster Surprise Cupcakes Recipe

Prep: 50 min. + chilling Bake: 20 min. + cooling

Yield: 24 Servings

50 20 70

Ingredients

3/4 cup butter, softened
2 cups sugar
2 tablespoons dark brown sugar
3 eggs
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

Directions

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° for 18-22 minutes or until a toothpick inserted in cupcake comes out clean. 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 for at least 30 minutes or until chilled.
Beat frosting on high until thickened, about 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar. Yield: 2 dozen.

Nutritional Facts 1 cupcake (calculated without garnishes) equals 389 calories, 14 g fat (9 g saturated fat), 66 mg cholesterol, 284 mg sodium, 64 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Bananas Foster Surprise Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p183

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.