Bananas Foster Surprise Cupcakes

Name: Bananas Foster Surprise Cupcakes
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 50 min. + chilling Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Julie Ohnstad, Marietta, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2022

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

TEST KITCHEN APPROVED

Bananas Foster Surprise Cupcakes

1 Reviews Add your review

Yield:2 dozen

Prep:50 min

Cook:20 min

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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

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Directions

1
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.

2
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.
3
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.
4
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.
5
Beat frosting on high until thickened, 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.