Bananas Foster Cupcakes
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Bananas Foster Cupcakes
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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!
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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. 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.
Notes
- Total time does not include cooling time.
- adapted from BETTY CROCKER (my recipe from 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
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Calories
251kcal
(13%)
Carbohydrates
35g
(12%)
Protein
1g
(2%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
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
(56%)
Vitamin A
315IU
(6%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 30servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 186mg | 8% |
| Potassium | 45mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 28g | 56% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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