Bananas Foster Cupcakes
Preheat oven to 375°F
Make sure all of your ingredients are at room temperature
If you are using the Jumbo Muffin Tins with no liners, be sure to grease them generously
This is a building on recipes project so it is a good idea to prepare the buttercream icing in advance, add the optional rum at the last stage of mixing.
Serves: 9 Jumbo Cupcakes or 12 standard cupcakes
  • For the Banana Cake Batter
  • All Purpose Flour 2cups (250g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Salt 1 teaspoon (6g)
  • Unsalted Butter 8 Tablespoons (113g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Super Ripe Bananas 3 medium (approx 275g)
  • Buttermilk ½ cup (120ml)
  • For the Icing & Flambè Bananas:
  • ½ Recipe Swiss Buttercream
  • 2 Tablespoons Rum *optional
  • 2 Bananas
  • 2 Tablespoons Butter
  • Light Brown Sugar as needed (about 2 tablespoons)
  • *caramel sauce optional garnish
  1. Cream the butter with the granulated sugar until light & fluffy (approx 3-5 minutes)
  2. Combine the eggs with the vanilla extract and slowly add to the creamed mixture
  3. Scrape the bottom and sides of the bowl often
  4. Add about ⅓ of the sifted flour, baking powder, soda and salt mixture to the creamed mixture on low speed and mix just until it is combined.
  5. Slowly add in half of the buttermilk mixture while mixing on medium to low speed
  6. Add another ⅓ of the dry ingredients and then the remaining buttermilk
  7. Add the last of the flour mixture last and mix just until it is combined
  8. Add the mashed bananas last
  9. Bake in preheated 375°F oven for 15 minutes then lower the temperature to 325°F and continue baking until they are done
  10. For Jumbo Muffins: total bake time is about 30 minutes, for Standard Muffins: total bake time is about 22 minutes or until they spring back gently when you press the center
  11. Prepare the buttercream recipe (if you have not already) and add the *optional rum at the last stage of mixing.
  12. Pipe the buttercream onto the cooled caupcakes and then prepare the caramelized bananas.
  13. Melt butter in a large sautè pan and then add the sliced bananas.
  14. Add the light brown sugar and cook until the sugar is melted and the bananas start to caramelize, turned them as needed.
  15. Add the rum to the hot pan and be very careful not to splash!
  16. Remove from the heat, cool slightly and top the cupcakes with the bananas foster.
For best taste serve the finished bananas foster cupcakes immediately after topping with the caramelized bananas.

They can be stored in the refrigerator for up to 2 days with plastic wrap draped directly over the bananas to prevent browning

Un-iced banana cupcakes can be stored in the freezer wrapped well for up to 1 month
Recipe by Gretchen's Bakery at