Bananas Foster Cupcakes with a moist banana-flavored cupcake, a rich buttercream frosting, and a praline sauce drizzled on top are a delicious cupcake version of the classic New Orleans dessert. With mashed banana in the cupcake batter and frosting and banana slices in the praline sauce, this is a triple threat banana cupcake.
A box of Betty Crocker Super Moist Butter Pecan Cake Mix makes the cupcake batter a cinch to make. The buttercream frosting is flavored not just with banana, but dark rum and cinnamon. Yum! If the cupcakes weren’t already delicious enough, a Praline Sauce from this Bananas Foster Cake really takes them over the top.
I don’t know about you, but I constantly have browning bananas. I mean CONSTANTLY. You would think that bananas are my number one thing to buy at the grocery store. My favorite breakfast used to be a sliced banana, smeared with a little peanut butter, a dollop of Weight Watchers Amaretto Cheesecake Yogurt, and a sprinkling of Grape Nuts cereal.
But then Weight Watchers stopped making Amaretto Cheesecake Yogurt. I tried to find a suitable substitute for it. The closest thing I could find was a Boston Cream Pie flavor. It was OK, but not the same. So instead of eating this breakfast nearly every day, I gradually ate it less and less frequently and now I can’t even remember the last time I ate it.
But I still buy bananas like I eat it every day. It’s a habit I guess. And I’m constantly having to come up with ways to use them.
Hence Bananas Foster Cupcakes. Maybe not as healthy as my old banana breakfast, but definitely delicious!
- 1 (15.25-ounce) box butter pecan cake mix (Betty Crocker)
- 2 cups mashed banana (about 3 small)
- 1 cup water
- 3 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- ⅓ cup mashed banana
- 1 teaspoon lemon juice
- 2 tablespoons dark brown sugar
- 5 cups powdered sugar, sifted
- 1 tablespoon dark rum
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ cup butter
- ½ cup packed light brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons dark rum
- 2 tablespoons praline liqueur
- ¼ teaspoon salt
- 1 banana, sliced
- Preheat oven to 350 and line 18 muffin cups with liners. Set aside.
- Using an electric mixer, beat cake mix, water, 2 cups mashed banana, eggs, vegetable oil, and vanilla for 2 minutes. Divide batter between muffin cups, filling almost to the top. (They won't rise much due to the bananas.)
- Bake 20 to 25 minutes. Let cool.
- To make frosting, beat butter with an electric mixer for 1 minute.
- Mix together banana and lemon juice. Add to mixer and beat until incorporated into butter.
- With mixer on low, add brown sugar and then powdered sugar 1 cup at a time.
- Beat in rum, vanilla extract, and cinnamon. Use an offset spatula or pastry bag fitted with a large star tip to frost cupcakes.
- To make praline sauce, melt butter in a medium skillet over low heat.
- Add light brown sugar and cinnamon, turn heat to medium and cook 3 to 4 minutes stirring constantly.
- Turn heat to low and add dark rum, praline liqueur, and salt. Cook 5 minutes.
- Add banana slices and remove from heat. Cool to room temperature before drizzling on cupcakes.
Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.
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