Experience the magic of a classic dessert transformed into a delightful portable treat. These Bananas Foster Cupcakes are meticulously crafted with a moist banana base, generously filled with luxurious dulce de leche, and crowned with a light, airy rum buttercream frosting. They are undeniably a magnificent upgrade from your everyday banana cupcake, promising a taste experience that’s both familiar and extraordinary.
While the comforting embrace of banana bread is always a welcome treat, sometimes it’s fun to explore new and exciting ways to transform those perfectly ripe, spotty bananas into something truly special. If you’ve ever wondered how to elevate your banana baking, these Bananas Foster Cupcakes are your answer. And once you fall in love with them, be sure to also check out our incredible Banana Cake with Cream Cheese Frosting or the ever-popular Banana Chocolate Chip Cookies for more delightful banana-infused creations.
The Allure of Bananas Foster: A Culinary Inspiration
Bananas Foster is a legendary dessert, born in New Orleans, celebrated for its theatrical tableside preparation and its intoxicating blend of caramelized bananas, butter, brown sugar, cinnamon, dark rum, and banana liqueur, all flambéed and served over vanilla ice cream. The magic lies in the deep, rich caramelization of the bananas, the subtle spice, and the warmth of the rum. It’s a flavor profile that evokes comfort, elegance, and pure indulgence.
Transforming such a sophisticated dessert into a cupcake required careful consideration, but the result is nothing short of spectacular. We capture the essence of Bananas Foster by infusing the banana cupcakes with a hint of rum extract, filling them with a luscious dulce de leche (a creamy, caramel-like sauce), and topping them with a dreamy rum buttercream. Each bite is a journey through those beloved flavors, perfectly balanced and utterly irresistible.
My Journey with Cupcakes: A Delicious Tradition
A few years ago, I embarked on a delightful personal tradition: making special cupcakes for each family member’s birthday. It wasn’t about baking for a crowd, but rather crafting a small, unique box of cupcakes tailored just for the birthday boy or girl. That year was filled with so much joy, experimenting with a different batch of flavors and designs every single month. It truly reignited my passion for creative baking and the simple pleasure of sharing homemade treats.
The experience was so rewarding that I decided to continue this sweet tradition. As I reflected on the many recipes I’ve crafted over the years, I realized some of my absolute favorites had yet to make it onto the blog. That’s precisely why these incredible Bananas Foster Cupcakes are finally taking center stage! Though they’ve been a personal favorite for a while, I couldn’t wait any longer to share this exceptional recipe with you.
These Bananas Foster Cupcakes hold a special place in my recipe collection. Years ago, during my early blogging days, I had the incredible opportunity to develop recipes for Betty Crocker. It was an immensely fun and creative period, and many of the recipes I created then are still cherished today. While organizing old files on my computer, I stumbled upon the original notes for these cupcakes, and a flood of delicious memories came rushing back. The rich, warm flavors of Bananas Foster have always been a favorite, and with ripe bananas almost always gracing my counter or freezer, these cupcakes were a natural fit for my repertoire. They may look impressive, but the secret lies in their surprising simplicity, starting with a humble cake mix and a convenient can of dulce de leche.
You don’t need a grand celebration to enjoy these extraordinary treats. These Bananas Foster Cupcakes are a celebration in themselves, deserving to be made and savored as soon as possible!
Crafting Your Bananas Foster Cupcakes: Tips for Success
Achieving the perfect Bananas Foster Cupcake is simpler than you might think, especially with a few key considerations:
The Power of Ripe Bananas
The star ingredient here is, of course, the banana. For the best flavor and moisture, always use very ripe bananas – the ones with plenty of brown spots on their peels. These bananas are sweeter and have a softer texture, making them ideal for mashing and incorporating into your batter. If your bananas aren’t quite ripe enough, you can speed up the process by baking them in their peels at 300°F (150°C) for 15-20 minutes until they turn black and soft. This trick intensifies their sweetness and banana flavor.
The Cake Mix Advantage
Starting with a yellow cake mix is a fantastic shortcut that doesn’t compromise on flavor or texture when you know how to “doctor” it. By adding mashed ripe bananas and a touch of rum extract, you transform a basic cake mix into a rich, flavorful base that perfectly complements the Bananas Foster profile. This approach saves significant time without sacrificing that coveted homemade taste.
Dulce de Leche: The Golden Heart
Dulce de leche is a sweet, thick milk caramel that originates from Latin America. Its rich, creamy texture and deep caramel flavor are absolutely essential for the Bananas Foster experience. Canned dulce de leche makes this step incredibly easy – simply open, scoop, and fill! It provides that gooey, surprising center that makes these cupcakes truly special.
Rum Buttercream: The Flavorful Crown
A classic buttercream made with softened butter, powdered sugar, and a splash of milk forms the perfect canvas for flavor. The addition of rum extract elevates it, mirroring the rum notes in the classic Bananas Foster. Beat the butter until it’s light and fluffy before gradually adding the powdered sugar. Don’t be afraid to adjust the milk content to achieve your desired consistency – whether you prefer it thick for piping or slightly thinner for spreading. A tiny drop of yellow food coloring can also give it a subtle, inviting banana hue, though this is entirely optional.
More Favorite Cupcake Recipes to Explore
If you love these Bananas Foster Cupcakes, be sure to expand your cupcake repertoire with some other irresistible creations:
- Banana Split Cupcakes
- Milky Way Bar Cupcakes
- Chocolate Sour Cream Cupcakes with Chocolate Buttercream
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Bananas Foster Cupcakes
Deborah Harroun
20 minutes
23 minutes
43 minutes
30 servings
Dessert
American
Pin
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!
Ingredients
Cupcakes:
- 15.25 oz 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 (175°C). Line 30 muffin cups with paper liners.
- In a large bowl, combine the cake mix, water, oil, and eggs. Beat on low speed for 1 minute until just combined. Add the mashed bananas and rum extract, then beat on medium speed for about 30 seconds until the mixture is smooth and well incorporated. Fill each prepared muffin cup about 3/4 full.
- Bake in the preheated oven for 18-23 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin pans for 10 minutes before carefully transferring them to a wire rack to cool completely. This cooling period is crucial for the cupcakes to set properly.
- Once the cupcakes are completely cool, use a sharp paring knife to cut a cone shape from the center of each cupcake, about 3/4 inch in diameter and 3/4 inch deep. Gently cut off the pointed end of the removed cone, reserving the top piece. Fill each excavated hole with approximately 1 teaspoon of the canned dulce de leche, then place the reserved cupcake tops back over the filling.
- To prepare the frosting, beat the softened butter with an electric mixer on medium-high speed until it becomes light and fluffy. Gradually add the powdered sugar, beating on low speed until all the sugar is incorporated. Increase the speed to medium and beat for 1 minute until smooth. Add 3 tablespoons of milk and the rum extract. Continue beating until the frosting is light and fluffy. If the frosting seems too thick, add a little more milk, one teaspoon at a time, until you reach your desired piping consistency. If using, add a drop or two of yellow food coloring and beat until the color is evenly distributed.
- Pipe the finished rum buttercream frosting generously on top of each cupcake. Serve immediately for the best fresh flavor, or refrigerate in an airtight container until you are ready to serve. Bring to room temperature before serving for optimal taste and texture.
Recipe Notes:
Total time does not include cooling time.
This recipe is adapted from a BETTY CROCKER recipe I developed many years ago!
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.
Nutrition Information
Calories: 251 kcal (13%), Carbohydrates: 35g (12%), Protein: 1g (2%), Fat: 13g (20%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 41mg (14%), Sodium: 186mg (8%), Potassium: 45mg (1%), Fiber: 0.4g (2%), Sugar: 28g (31%), Vitamin A: 315 IU (6%), Vitamin C: 1mg (1%), Calcium: 38mg (4%), Iron: 0.4mg (2%)
banana cupcakes, bananas foster cupcakes, dulce de leche, rum buttercream