Bananas Foster Cupcakes

Bananas Foster Cupcakes | Cookies and Cups

These Brown Sugar Cupcakes with Bananas Foster Frosting make the yummiest Bananas Foster Cupcakes!

So I am not a huge banana person.

Actually it’s like my least favorite fruit.

I think it’s a texture thing.

 

Unless.

UNLESS..it’s combined with caramel or brown sugar.

I’m not sure what either of those things do to the banana, but basically it makes it a dessert I can’t live without.

 

So weird.

 

Anyhow, my friend Courtney’s latest book, Frostings, has a recipe for Bananas Foster Frosting and I knew there was no way I couldn’t try it.

 

So I decided on making some Bananas Foster Cupcakes using her recipe for frosting on top of my favorite recipe for brown sugar cupcakes.

And let me tell you. Cupcake magic happened.

 

You guys NEED these.  Like yesterday.

Bananas Foster Cupcakes.Bananas Foster Cupcakes | Cookies and CupsAlso, this book you guys.  GET IT! 
 photo IMG_2438_zps707c98dd.jpgThere are SO many fun frosting flavors, but this one just wouldn’t stop.

 photo IMG_2436_zps0016a89d.jpg

So I whipped up some brown sugar cupcakes.  Also, you NEED to make these. photo IMG_2434_zpsb6f9d23b.jpgTotally simple, but so good!

 photo IMG_2439_zps50bc06e2.jpgAnd then topped it with the Bananas Foster Frosting…

IMG_2453Then I decided they really needed caramel.

Because duh.
Bananas Foster Cupcakes | Cookies and CupsAnd then I ate 3.

Bananas Foster Cupcakes | Cookies and Cups

And stay tuned you guys..later this week I am going to be giving away a copy of Courtney’s book!  YAY!!!!

 

Print

Bananas Foster Cupcakes

  • Author: Cookies & Cups

Description

Makes 12 cupcakes


Ingredients

Brown Sugar Cupcakes

  • 3/4 cup butter, room temperature
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla

Bananas Foster Frosting

  • 1/2 cup mashed banana (1 large banana)
  • 1 tsp lemon juice
  • 1 cup butter
  • 5 cups powdered sugar
  • 2 Tbsp dark brown sugar
  • 1 Tbsp cinnamon
  • 2 tsp dark rum (optional)
  • 1 tsp vanilla
  • Garnish with banana slices and caramel sauce.

Instructions

Cupcakes

  1. Preheat oven to 350°
  2. Beat butter on high until soft, about 30 seconds.
  3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beat for 30 seconds after each.
  5. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  6. Measure out milk and vanilla together.
  7. Add about a third of the dry mixture and half milk mixture in alternating portions beginning and ending with dry mixture until incorporated and smooth.
  8. Bake 15-20 minutes until cupcake springs back when pushed or toothpick comes out clean.
  9. Let cool before frosting cupcakes.

Frosting

  1. Mash banana in a small bowl with lemon juice.
  2. In bowl of stand mixer beat butter for 2 minutes. Add in banana and beat for 1-2 more minutes until well mixed. Add powdered sugar one cup at a time on low speed. Add in brown sugar, cinnamon, rum and vanilla.
  3. Turn mixer up to medium and beat for an additional 2 minutes.

Assembly

  1. Spread or pipe frosting onto cooled cupcakes.
  2. Garnish with a banana slice and drizzle with caramel.

Notes

Frosting recipe from Frostings by Pizzazzerie

 

35 Responses

  1. I sorta hate bananas, too. And by sorta, I mean YUCK. Unless they’re baked in banana bread. And you know, I’d probably totally make an exception for this little dessert.

    I’m loving Courtney’s book. She’s so talented!

  2. Nancy in Abq

    I just found your website yesterday, and I am in food heaven, drooling over everything!

    I have a question about these cupcakes: When leaving out the rum, do I need to substitute apple juice or water or anything to make up the 2 tsp.?

    Thanks.

    1. Shelly

      I wouldn’t right away, but if you find that the icing is a little stiff you can add in milk, one tablespoon at a time! You shouldn’t have any trouble though!

  3. Lisa

    The taste of these were delicious, but I had issues with the icing. It came out too thin even while adding a bit more than the 5 cups of powdered sugar. I didn’t use the rum, thank God, or I would have had a real problem. I put my iced cupcakes in the fridge immediately to help set the icing. This was a trial for a Bridal Shower I was planning on making these for, so I am still on a search for a Banana Cupcake recipe.

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