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Bananas Foster Surprise Cupcakes

This recipe was inspired by the classic dessert, which I had for the first time at a restaurant with my parents when I was eleven years old. The flavor is magical! —Julie Ohnstad, Marietta, Georgia
  • Total Time
    Prep: 50 min. + chilling Bake: 20 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 3/4 cup butter, softened
  • 2 cups sugar
  • 2 tablespoons dark brown sugar
  • 3 large eggs, room temperature
  • 1-3/4 cups mashed ripe bananas (about 4-5 medium)
  • 1-1/2 cups buttermilk
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • FILLING:
  • 1 jar (12 ounces) hot caramel ice cream topping
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon rum extract
  • FROSTING:
  • 2-1/4 cups packed brown sugar
  • 1 cup heavy whipping cream
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, cubed
  • 1/4 teaspoon rum extract
  • Sliced bananas, whipped cream and turbinado (washed raw) sugar

Directions

  • In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in cupcake comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a small bowl, combine the filling ingredients. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with caramel filling. Push the tip through the top to fill each cupcake.
  • For frosting, in a large saucepan, combine brown sugar and cream. Bring to a boil over medium-low heat. Stir in baking soda; cook and stir until smooth. Stir in butter and extract. Remove from the heat; cool slightly. Transfer to a small bowl; refrigerate until chilled, at least 30 minutes.
  • Beat frosting on high until thickened, 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.
Nutrition Facts
1 each: 389 calories, 14g fat (9g saturated fat), 66mg cholesterol, 284mg sodium, 64g carbohydrate (41g sugars, 1g fiber), 4g protein.

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