Banana cupcakes are filled with dulce de leche and topped with a rum buttercream in these delicious Bananas Foster Cupcakes. These are definitely a step up from your normal banana cupcake!
A few years ago, I decided that for the birthdays in my family, I’d make cupcakes. Not cupcakes for everyone, but a small box of cupcakes, just for the birthday boy or girl. I had so much fun that year, making a different batch of cupcakes every month.
Back in January, I decided to make it another year of cupcakes. Well, here it is, almost the end of September, and I’ve managed to come this far with only blogging about one of the cupcake recipes that I’ve made. At least, until these Bananas Foster Cupcakes!
Truth be told, I actually made these cupcakes a few months ago. I just can’t believe it’s taken me so long to bring them to you!!
Years ago, in my earlier days of blogging, I worked creating recipes for Betty Crocker. It was so much fun, and I created a lot of recipes that are still some of my favorites today. These Bananas Foster Cupcakes are one of those recipes. I was actually organizing some files on my computer when I came across these cupcakes, and I immediately remembered them. I love the flavor of bananas foster, and I always have ripe bananas on the counter or in the freezer, so these are naturally a favorite. And while they look like they would take a long time to make, they are actually quite easy since they start with a cake mix and a can of dulce de leche.
But don’t wait for a birthday or special occasion to make these cupcakes – they deserve to be made asap!
- 1 box yellow cake mix
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ teaspoon rum extract
- ¾ cup canned dulce de leche
- 1½ cups butter, softened
- 5¼ cups powdered sugar
- 3-4 tablespoons milk
- ¾ teaspoon rum extract
- yellow food coloring, optional
- Preheat the oven to 350ºF. Line 30 muffin cups with paper liners.
- In a large bowl, beat the cake mix, water, oil and eggs on low speed for 1 minute. Add the bananas and rum extract and beat on medium speed until combined, about 30 seconds. Fill each cup ¾ full.
- Bake in the preheated oven until a tester inserted in the center comes out clean, 18-23 minutes. Cool in the pans for 10 minutes, then remove to a cooling rack to cool completely.
- Once cool, cut a cone shape about ¾” in diameter and ¾” deep with a sharp paring knife. Cut off the pointed end of the cone and reserve the top. Fill each hole with about 1 teaspoon of the dulce de leche, then cover with the reserved tops.
- To make the frosting, beat the butter with an electric mixer on medium-high heat until light and fluffy. Add the powdered sugar slowly, beating on low. Once all of the sugar has been added, beat on medium for 1 minute. Add 3 tablespoons of the milk and the rum extract. Beat until light and fluffy. If the frosting is too thick, add a little more milk until you reach the desired consistency. Add food coloring and beat in, if desired.
- Pipe the frosting on top of each of the cupcakes. Serve immediately or refrigerate until ready to serve.
adapted from Betty Crocker (my recipe from many years ago!)
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