Bananas Foster Upside Down Cupcakes
User Reviews
4.3
Bananas Foster Upside Down Cupcakes
Description
The recipe starts by preparing the cupcake tins with melted butter and brown sugar, optionally spiked with rum, to form a caramel-like base. Chopped pecans and thinly sliced bananas arranged on top provide texture and sweetness. The batter combines granulated sugar, butter, eggs, milk, buttermilk, vanilla, flour, baking powder, and cinnamon, yielding a moist, tender crumb with subtle spice notes that complement the banana topping.
Once baked, the cupcakes are inverted to reveal a glossy banana and pecan topping, reminiscent of traditional upside-down cakes. The method ensures even baking and caramelization through initially moistening the pan bottoms and precise ingredient layering. The cupcakes combine soft crumb with crisp nutty bits and soft fruit.
These cupcakes make an excellent individual dessert with complex textures and flavors. They can be served as a sweet finish to meals, showcasing the interplay of banana sweetness, warmth of cinnamon, and nutty crispness.
Ingredients
- 1/2 cup pecans chopped
- 1/2 cup butter softened and divided, plus 1-1/2 tablespoons
- 1/2 cup brown sugar light; firmly packed
- 2 tablespoons rum
- 2 banana ripe
- 3/4 cup granulated sugar
- 2 egg large
- 3/4 cup milk
- 1/2 cup buttermilk or sour milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350° F. Spray each cupcake tin with baking spray.
- In each cupcake tin, add a pat of butter to the bottom of each muffin tin. Bake in the preheated oven for a couple of minutes and remove when the butter is melted.
- Add a 2 teaspoons of brown sugar to the bottom of each cupcake tin. If you like, add in a 1/2 teaspoon of rum. (optional)
- Sprinkle with two teaspoons of chopped pecans.
- Cut bananas diagonally into 1/8-inch-thick slices; place 3 to 4 slices over brown sugar mixture in each cupcake tin.
- In a large bowl, beat together granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, one at a time, beating just until blended after each addition. Add milk, buttermilk, and vanilla; beat just until blended.
- In a separate bowl, stir together the flour, baking powder and cinnamon.
- Add the flour mixture into the bowl with the egg mixture and mix until blended.
- Spoon the batter into each cupcake tin until each is about 2/3rd full.
- Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
- As soon as these come out of the oven, invert the cupcake pan onto a lined cookie sheet, and leave the cupcake tin on top of the cupcakes for a minute or two. Lift the cupcake tin. If they stick, tap on the bottom of the tins, or run a butter knife around the edges to loosen.
- Serve individually or with ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 50mg | 17% |
| Sodium | 99mg | 4% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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