Description
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!
Scale
Ingredients
Cupcakes:
- 1 box yellow cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 teaspoon rum extract
- 3/4 cup canned dulce de leche
Rum-Buttercream Frosting:
- 1 1/2 cups butter, softened
- 5 1/4 cups powdered sugar
- 3–4 tablespoons milk
- 3/4 teaspoon rum extract
- yellow food coloring, optional
Instructions
- 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 3/4 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 3/4” in diameter and 3/4” 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.
Keywords: bananas foster cupcakes, banana cupcakes