How to Cook Delicious Bananas foster cupcakes

Bananas foster cupcakes. Bananas Foster Cupcakes with a moist banana-flavored cupcake, a rich buttercream frosting, and a praline sauce drizzled on top are a delicious cupcake version of the classic New Orleans dessert. With mashed banana in the cupcake batter and frosting and banana slices in the praline sauce, this is a triple threat banana cupcake. For the Bananas: In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon.

Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. These Bananas Foster Cupcakes are one of those recipes. You can cook Bananas foster cupcakes using 15 ingredients and 22 steps. Here is how you achieve that.

Ingredients of Bananas foster cupcakes

1. You need of Banana mixture.
2. You need 1/2 cup of packed brown sugar.
3. It's 1/2 tsp of cinnamon.
4. Prepare 2 of firm but ripe bananas, sliced.
5. Prepare 1/2 tsp of vanilla extract.
6. Prepare 3/4 cup of butter.
7. Prepare of Cupcake mixture.
8. Prepare 2 1/2 cup of all purpose flour.
9. You need 1 tsp of baking soda.
10. You need 1/4 tsp of salt.
11. Prepare 3/4 cup of softened butter.
12. It's 1 1/2 cup of sugar.
13. Prepare 3 of eggs.
14. Prepare 1 tsp of vanilla extract.
15. Prepare 3/4 cup of sour cream.

I was actually organizing some files on my computer when I came across these cupcakes, and I immediately remembered them. I love the flavor of bananas foster, and I always have ripe bananas on the counter or in the freezer, so these are naturally a favorite. Prepare the quick bread mix according to the package instructions. The Bananas Foster Upside Down Cupcakes stayed on the table by the door at our house …. or so I thought.

Bananas foster cupcakes instructions

1. in a saute pan over medium heat, combine the butter, brown sugar, and cinnamon..
2. cook until butter melts and sugar is dissolved.(4-5 min.).
3. add banana slices and cook until tender, turning once, for 1 to 2 min. per side..
4. turn off burner; add vanilla. Gently shake pan from side to side to coat bananas with the sauce. Spoon bananas into a bowl and set aside..
5. preheat oven to 350°.
6. in a bowl, cream butter and sugar with electric mixer until fluffy..
7. in a medium bowl, combine the flour, baking soda, and salt..
8. add eggs, vanilla, and banana mixture to the creamed butter and sugar. Mix well.
9. add flour mixture alternately with sour cream; blend thoroughly but do not over mix..
10. pour into prepared cupcake pans..
11. bake for 20-25 min. or until toothpick comes out clean..
12. cool for 1 min. in pan on cooling rack. Remove and cool completely before frosting..
13. for the frosting.
14. 1/4 cup butter, softened.
15. 4 oz. cream cheese, softened.
16. 4-6 cups powdered sugar.
17. 1-2 tablespoons half & half.
18. 1 teaspoon cinnamon (optional).
19. 1 teaspoon vanilla extract.
20. in a large mixing bowl, beat cream cheese and butter until fluffy..
21. slowly add powdered sugar 1/2 cup at a time beating after each addition. Continue adding the sugar until you have a thick frosting to your prefered consistency. If the frosting becomes too thick, add a tablespoon or more of half & half to thin it out..
22. frost cupcakes. When finished, drizzle caramel over them to garnish.

When I got back to the house, every single one of them were GONE! The only evidence remaining were some crumbs and nuts. Flavor Mosaic and his Mom ate. In a large skillet melt butter over medium heat. Stir in brown sugar, cinnamon, and, if desired, nutmeg.