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Bananas Foster Cupcakes

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Bananas Foster Cupcakes
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 30
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Caramel filling and rum-buttercream frosting transform yellow cake mix into a decadent bananas foster cupcake dessert.
By Deborah Harroun
Created Jan 16, 2012

Ingredients

Cupcakes

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    These cupcakes are best served at room temperature. If refrigerated, let stand 15 minutes before serving.

Nutrition

Nutrition Facts are not available for this recipe
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