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! —Julie Ohnstad, Marietta, Georgia
Ingredients
- 3/4 cup butter, softened
- 2 cups sugar
- 2 tablespoons dark brown sugar
- 3 large eggs, room temperature
- 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° until a toothpick inserted in cupcake comes out clean, 18-22 minutes. 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 until chilled, at least 30 minutes.
- Beat frosting on high until thickened, 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.
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