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!
Bananas Foster Cupcakes
- 1 (15.25-ounce) box butter pecan cake mix, Betty Crocker
- 2 cups mashed banana, about 3 small
- 1 cup water
- 3 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 1/3 cup mashed banana
- 1 teaspoon lemon juice
- 2 tablespoons dark brown sugar
- 5 cups powdered sugar, sifted
- 1 tablespoon dark rum
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup butter
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons dark rum
- 2 tablespoons praline liqueur
- 1/4 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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