How to make Bananas Foster Surprise Cupcakes Recipe

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!

Ingredients of Bananas Foster Surprise Cupcakes Recipe :

  • aquarter teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ahalf teaspoons baking soda
  • 3 cups all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 1 ahalf cups buttermilk
  • 1 third quarter cups mashed ripe bananas (about 4-5 medium)
  • 3 eggs
  • 2 tablespoons dark brown sugar
  • 2 cups sugar
  • third quarter cup butter, softened

FILLING:

  • aquarter  teaspoon rum extract
  • ahalf teaspoon ground cinnamon
  • 1 jar (12 ounces) hot caramel ice cream topping

FROSTING:

  • Sliced bananas, whipped cream and turbinado (washed raw) sugar
  • aquarter teaspoon rum extract
  • ahalf cup butter, cubed
  • ahalf teaspoon baking soda
  • 1 cup heavy whipping cream
  • 2 aquarter cups packed brown sugar

 

How to make Bananas Foster Surprise Cupcakes Recipe

How to make Bananas Foster Surprise Cupcakes Recipe

How to make Bananas Foster Surprise Cupcakes Recipe :

  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° for 18-22 minutes or until a toothpick inserted in cupcake comes out clean. 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 for at least 30 minutes or until chilled.
  5. Beat frosting on high until thickened, about 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.

 

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