Bananas Foster Cupcakes

Bananas Foster Cupcakes

Deborah Harroun from Taste and Tell turns those overripe bananas into a decadent cupcake. This recipe goes upscale with its caramel filling and rum- buttercream frosting.

Prep Time

20

Minutes

Total Time

1:15

Hr:Mins

Makes

30

cupcakes

Cupcakes
1
box Betty Crocker® SuperMoist® yellow cake mix
1 1/4
cups water
1/3
cup vegetable oil
3
eggs
1
cup mashed very ripe bananas (2 medium)
1/2
teaspoon rum extract
3/4
cup dulce de leche (from 13.4-oz can)
Rum-Buttercream Frosting
1
cup butter, softened
3 1/2
cups powdered sugar
2
to 3 tablespoons milk
3/4
teaspoon rum extract
Yellow food coloring, if desired
  1. Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
  2. Make Cupcakes. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 1 minute. Add bananas and rum extract; beat on medium speed until combined, about 30 seconds. Fill muffin cups 3/4 full.
  3. Bake 18 to 23 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely before filling and frosting, about 30 minutes.
  4. In center of each cooled cupcake, cut out a cone shape 3/4 inch in diameter on top by 3/4 inch deep, using a sharp paring knife. Cut off pointed end of each cone, reserving tops. Fill each cavity with about 1 teaspoon dulce de leche; cover with reserved tops, pressing in lightly.
  5. Make Rum-Buttercream Frosting. In large bowl, beat butter with electric mixer on medium-high speed until light and fluffy. Add powdered sugar slowly, beating on low speed 30 seconds, then on medium speed 1 minute or until incorporated. Add 2 tablespoons milk and 3/4 teaspoon rum extract, beating until light and fluffy. Add a few drops food coloring at a time, beating between additions, until desired color is achieved. (If frosting is too thick, beat in remaining 1 tablespoon milk, 1 teaspoon at a time, until desired consistency.)
  6. In decorating bag fitted with your choice of decorating tip, place frosting; pipe onto tops of cupcakes. Serve immediately or refrigerate until ready to serve. Store in refrigerator.
Makes 30 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
To make filling the cupcakes easier, use a decorating bag or a resealable food-storage plastic bag with one bottom corner cut off to pipe the dulce de leche.
These cupcakes are best served at room temperature. If refrigerated, let stand 15 minutes before serving.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.