4.3 from 60 votes
Bananas Foster Upside Down Cupcakes
Bananas Foster Upside Down Cupcakes are individual cakes featuring caramelized banana slices and pecans topped with a vanilla-spiced batter. The topping bakes over the fruit and nut base, creating moist cupcakes with a rich, caramelized flavor from brown sugar and optional rum. These cupcakes offer a single-serve twist on the classic Bananas Foster dessert.
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
Servings:
12
Calories:
309 kcal
Course:
Dessert, Cake
Cuisine:
American, Cajun
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 309
% 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.