Banana Foster Cupcakes.....go bananas!

I created this recipe when I wanted to celebrate a friend’s birthday;  incorporating her favorite dessert, Banana Foster,! The results were terrific. This recipe was made so that the cupcakes were fluffy and yet  full of real banana flavor (you better like bananas if you are going to try this one!). The frosting was designed to be quick, simple, and rich in flavor. Carmel, a necessary ingredient in Banana Foster, is also incorporated in the center of each cupcake for a tasty surprise. Lastly, these sweet and delectable cupcakes are topped with sautéed bananas!

 Banana Foster Cupcakes

Author: Brenna Bowers

Makes: 24 cupcakes

Banana Foster Cupcake

Mashed bananas- with a fork

Dry and Wet ingredients- stirred separately and then combine and beaten well.

Banana Foster Cupcake batter

I use my favorite cookie scoop to fill the cupcake holders,  only fill muffin cups 3/4 full

*Notice the recipe calls for 1/4 cup of flour in the cupcake batter- the purpose of this is so that the cupcakes turn out "dome shaped" not "flat topped"

Caramel Cream frosting ingredients

Carmel Cream Frosting- notice it is smooth and thick

Slice bananas 1/4 inch thick- only when ready to use...don't want them to brown

Sauteed banana ingredients warming up in the pan

Saute the bananas low and slow! (one minute per side)

Lightly cooked bananas, remove with slotted spatula and chill.

Sauteed bananas

Remove a small hole in the center, top of each cupcake with a paring knife.

Fill the cupcake hole with caramel sauce.

This will be a nice surprise to bite into!

Frost with a piping bag  using #12 Wilton tip, top with a sauteed banana and pearl sprinkles.

 

Banana Foster Cupcakes

Author: Brenna

Makes: 24 cupcakes

3 ripe bananas, mashed (want many brown speckles but not a fully brown banana)

3/4 cup water                                                                                    

1/4 cup oil

3 whole eggs

1 tsp vanilla

¼ tsp maple flavoring

1 box white cake mix

¼ cup flour (tip 1)

3/4 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

Sautéed Bananas:

2 firm bananas

1 Tbs butter

3 Tbs brown sugar

1 Tbs water

¼ tsp cinnamon

Dash salt

Caramel Cream Frosting:

½ stick butter, room temperature

½ cup powdered sugar

1 (16 oz) jar premade vanilla frosting

1 (16 oz) jar premade cream cheese frosting

3 Tbs caramel syrup (found at Trader Joes or Vons) (extra needed to fill the cupcakes later)

1 Tbs Rum (optional)

Extras:

“Better Crocker Pearl Cupcake Gems” (optional) (these are sprinkles)

Directions:

Cake:

In a small bowl, mash the bananas with a fork. Add all the wet ingredients to the mashed bananas and beat well (about 1 minute). In another large bowl, mix all the dry ingredients. Add the wet ingredients into the dry ingredients and beat until the batter is smooth (about 2 minutes).

Place cupcake liners into a cupcake pan (this recipe makes 24 cupcakes). With a large cookie scoop or oversized spoon (I prefer the stainless steel cookie scoop #16, fill only ¾ full) fill the cupcake liners ¾ full so that the cupcakes do not overflow!

Bake at 350 F degrees for 13 minutes- better to pull them out when the top crack is still moist so they do not over bake.

*Pressed for time? Then make the cupcakes a day ahead of time, just cover with saran wrap (when the cupcakes have cooled) and place on the counter overnight.

Sautéed Bananas*:

Must be made the day of so they do not turn brown- even best if made a few hours before!

Turn on a large sauce pan to medium-low heat. Add in the butter and let it melt. Once melted, add in the brown sugar, water, cinnamon, and salt. Slice up the firm banana into ¼” slices (do this step right when you are ready to put the bananas in the pan to keep them from turning brown). When you see small bubbles forming in the brown sugar-butter mixture, add in the slices of banana placing one layer in the pan. Make sure all the bananas are in the mixture! Cook for 1 minute on one side and flip them all over and cook for another minute on the alternate side (remember we want low heat..you want the banana to just take in the flavor not to turn mushy). Remove the banana slices from the pan with a slotted spatula and place onto a plate. Cover right away with plastic wrap (while it is still warm) and place into the fridge to chill. The bananas must be cool when you place them on the cupcakes!

*alternate option to sauteed bananas: place on top of each cupcake a banana chip or freeze dried bananas

Caramel Cream Frosting:

In a large bowl, add the room temperature butter (not melted and not cold!!!!) and the ½ cup powdered sugar. Beat with your electric mixer for about 1 minute- you want the mixture to become creamy. Add in both the premade frostings, caramel sauce, and Rum (add more caramel or Rum if you like…but don’t overdo it because you then will need more powdered sugar if it is too runny). Beat until the frosting is smooth and even in texture and color.

Assembly:

Must happen the day of! You do not want to place the sautéed bananas on any sooner than needed (right before service is best).

1. Remove a small hole out of the top of each cupcake using a paring knife. Fill the holes of each cupcake with the left over caramel sauce.

2. Place frosting into a piping bag with a #12 Wilton Tip. Pipe the frosting in a circular motion onto each cupcake starting from the outside in a circle and moving inward.

3. Remove the bananas from the fridge once they are cooled and lightly press each banana between paper towels- this will remove express liquid. Place onto the cupcake.

4. Sprinkle a couple “Better Crocker Pearl Cupcake Gems” (found at Vons/Safeway)

5. Let the frosting harden (about 20 minutes) and then place the cupcakes on a tray and cover with saran wrap. Place in the fridge until service time.

Tip 1: I have added some extra flour in the recipe because the first time I baked these, my cupcakes did not have a nice “dome shape” like I prefer but rather my cupcakes baked with a flat top”. So this recipe has been adjusted to make the cupcakes have a nice round shape and bake properly if you add the ¼ cup flour!