Yummy Bananas Foster Cupcakes Recipe
This spectacular bananas Foster cupcakes recipe is a variation of the well-known dessert that originated in New Orleans. With that dessert, the bananas, butter, sugar, and rum are lit on fire (flambeed) and then served over vanilla ice cream.
With our unique dessert option, after the mixture is ignited and cooled, it is scooped on top of our banana cupcakes. This one-of-a-kind recipe is sure to be the talk of the party whenever it is served. For an added dramatic effect, wait for your guests to arrive before you flambe the banana mixture. Then top the cupcakes and serve tableside.
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What You'll Find On This Page
Delicious Bananas Foster Cupcakes
Here at Ruffles and Rain Boots, we have made and shared so many cupcake recipes over the years. As much as we love them all, our Bananas Foster cupcakes are as visually stunning as they are incredibly delicious.
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What we love most about these cupcakes is they are so easy to make and the banana frosting can take the summer heat! Your guests will not believe you didn’t work in the kitchen for hours to create a heat stable frosting.
If you need to make a run to the store, bookmark this page so it is easy to come back to when you are ready to make these delicious Bananas Foster cupcakes.
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Why These Bananas Foster Cupcakes are the Perfect Dessert
They will shine at any event you serve them. Whether it is a family dinner, a potluck, a BBQ, a picnic, or a party, your guests will not believe their eyes. And just wait until they taste them!
The banana frosting is made with shortening. It will still have a rich and creamy flavor, however, it will be a LOT easier to maintain its shape over buttercream. Buttercream melts when exposed to the heat of summer.
They are surprisingly inexpensive to make. Because we use basic ingredients for the recipe, you should have just about everything in your pantry or fridge!
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Tips for Making Bananas Foster Cupcakes
- If you prefer to use boxed egg whites, that is just fine. These egg whites are fresh, with no preservatives, just like the egg whites from your whole eggs from the grocery store or farm.
- When lighting the Bananas Foster with your device of choice, be sure to stand away from the fire and allow it to go out completely before approaching the pan. Once the flames go out, it is safe to proceed with the recipe.
- Because the cooking process for the Bananas Foster will cook down and soften the bananas, we recommend freshly ripened, not brown bananas for this recipe.
Ingredients You Will Need
Below are the ingredients that we used for our Bananas Foster cupcakes. Before heading to the store, check the fridge and pantry to see what you have on hand. For information on how to ignite the bananas, read the tips section above.
- Shortening
- Banana pudding
- Whole eggs
- Egg whites
- Sugar
- Oil
- Salt
- Baking powder
- Milk
- Flour
How to Make Bananas Fosters Cupcakes
Each step of this recipe is detailed below so it’s easy to follow. Keep this page open while you are creating your cupcakes. If you would rather have a printable recipe, scroll down and select the print button.
Prep-Ahead Notes for Cupcakes and Frosting
- Make the cupcakes up to 2 days prior to serving. Store in an air-tight container on the counter (out of sunlight and preferably the coolest part of your kitchen).
- Create the rich, banana frosting up to a week ahead. This can be stored in an air-tight container on the counter, as well. This recipe does NOT use butter so it doesn’t need to be stored in the refrigerator (but you can store it there for up to 3 weeks).
- It is not recommended to make the Bananas Foster topping in advance.
Preheat the oven to 350 degrees. Prep the cupcake pans by spraying them with non-stick cooking spray or using cupcake liners. Set aside until ready.
In a large bowl, cream together the shortening and granulated sugar using an electric mixer until light and fluffy.
On medium speed, mix in the baking powder, salt, ½ the banana pudding packet, eggs, and egg whites. Mix until well combined.
Mix in the oil, milk, and flour. Mix on low speed until well combined and then increase the speed to medium for one minute until smooth.
Fill each cupcake liner with batter until â…” full.
Bake in a preheated oven for 14-16 minutes or until set in the middle and slightly browned. Allow to cool completely.
Ingredients for the Banana Frosting
Note that this is not a banana buttercream recipe, even though some still refer to it that way. This cupcake frosting recipe uses shortening which means that it can withstand high heat (perfect for those summer get-togethers).
If you prefer, add the pudding mixture into this easy buttercream frosting recipe. Be sure to incorporate it fully.
- Shortening
- Banana pudding
- Vanilla
- Salt
- Milk
- Powdered sugar
While the cupcakes are cooling, move on to make the banana frosting.
In a large mixing bowl, combine the shortening, remaining banana pudding powder, and salt. Using an electric hand or stand mixer, cream together until smooth.
Add in the vanilla, 2 tablespoons of milk, and powdered sugar. Mix on low speed for about a minute. The mixture should be smooth and form stiff peaks. Add additional milk if necessary.
Transfer the frosting to a prepared pastry bag. Once cooled, frost the cupcakes. Set aside.
Ingredients for the Bananas Foster
- Bananas
- Unsalted butter
- Brown sugar
- Cinnamon
- Salt
- Vanilla
- Dark rum
After you frost the cupcakes, move on to make the final ingredient, the Bananas Foster mixture.
In a large skillet, combine the butter, brown sugar, salt, and cinnamon. Heat over low and allow the butter to melt, stirring frequently to avoid scorching. After about 3 minutes, the sugar will have dissolved.
Add the sliced bananas in an even layer to the skillet. After about a minute, gently stir, coating the bananas. Continue to cook for one minute.
Remove the skillet from the heat and quickly pour in the vanilla and dark rum.
Using a long match or kitchen torch, ignite (flambe) the rum. This will burn off quickly but will retain most of the alcohol in the mixture.
Allow the mixture to cool completely before decorating the cupcakes.
Scoop out one or two bananas and gently press into the top of the frosting.
Spoon a bit of excess liquid from the Bananas Foster and allow it to drip down the sides.
Notes for Making These Slightly Boozy Cupcakes
- Whenever you have a recipe that requires igniting, use fire safety precautions in your kitchen.
- When cooking with alcohol for this recipe, the flambe process will not burn off all of the alcohol. If you want an alcohol-free dessert, you can leave the rum out of the mixture. You will still have deliciously rich bananas and caramel sauce to spoon over the cupcakes.
- If you are pressed for time when making this Bananas Foster cupcakes recipe, you can use a cake mix base instead of making the batter from scratch. Trust us, it will still taste phenomenal.
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Bananas Foster Cupcakes Recipe
Wow your family and friends with this jaw-dropping Bananas Foster Cupcake recipe. The recipe is made like the traditional popular dessert and will ignite your appetite as well as the bananas! These cupcakes offer a delicious and rich banana flavor with homemade, heat stable banana frosting and a dark rum, brown sugar, and banana topping. These yummy cupcakes will melt in your mouth and will become one of your all-time favorite dessert recipes.
Ingredients
Cupcakes:
- ½ cup shortening
- 1 - 5 oz package banana pudding - divided
- 2 whole eggs
- 2 egg whites
- 1 ½ cup sugar
- ÂĽ cup oil
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 ½ cups milk
- 2 cups flour
Frosting:
- 1 cup shortening
- 1 - 5 oz package banana pudding - divided
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2-3 tablespoons milk
- 3 cups powdered sugar
- Bananas Fosters:
- 4 bananas, sliced
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- ½ teaspoon cinnamon
- ÂĽ teaspoon salt
- 2 teaspoons vanilla
- ÂĽ cup dark rum (optional)
Instructions
- Preheat the oven to 350 degrees. Prep the cupcake pans by spraying with non-stick spray or placing liners. Set aside until ready.
- In a large bowl, cream together the shortening and granulated sugar using an electric mixer until light and fluffy.
- On medium speed, mix in the baking powder, salt, ½ the banana pudding packet, eggs, and egg whites. Mix until well combined.
- Mix in the oil, milk, and flour. Mix on low speed until well combined and then increase the speed to medium for one minute until smooth.
- Fill each cupcake liner with batter until ⅔ full.
- Bake in a preheated oven for 14-16 minutes or until set and slightly browned. Set aside to cool.
- In a large mixing bowl, combine the shortening, remaining banana pudding powder, and salt. Using an electric hand or stand mixer, cream together until smooth.
- Add in the vanilla, 2 tablespoons of milk, and powdered sugar. Mix on low speed for about a minute. The mixture should be smooth and form stiff peaks. Add additional milk if necessary.
- Transfer the banana frosting to a prepared pastry bag. Once cooled, frost the cupcakes. Set aside.
- In a large skillet, combine the butter, brown sugar, salt, and cinnamon. Heat over low and allow the butter to melt, stirring frequently to avoid scorching.
- After about 3 minutes, the sugar will have dissolved.
- Add the sliced bananas in an even layer to the skillet. After about a minute, gently stir, coating the bananas. Continue to cook for one minute.
- Remove the skillet from the heat and quickly pour in the vanilla and rum. Using a long match or kitchen torch, ignite the rum.
- Allow the mixture to cool completely before decorating the cupcakes (it could melt the frosting).
- Scoop out one or two bananas and gently press into the top of the frosting.
- Spoon a bit of excess liquid from the Bananas Foster and allow it to drip down the sides.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 315Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 151mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 2g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
