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Bananas Foster Surprise Cupcakes

 Bananas Foster Surprise Cupcakes
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!
24 ServingsPrep: 50 min. + chilling Bake: 20 min. + cooling

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

2 of 2

Bananas Foster Surprise Cupcakes (continued)

Ingredients (continued)

  • 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.