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.
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.
If you don't have praline liqueur, try substituting maple syrup.
This recipe originally appeared on spicysouthernkitchen.com