Bananas Cupcakes Recipe

Bananas Foster Surprise Cupcakes Recipe

• TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min. + cooling
• MAKES: 24 servings

Ingredients

• 3/4 cup butter, softened
• 2 cups sugar
• 2 tablespoons dark brown sugar
• 3 eggs
• 1-3/4 cups mashed ripe bananas (about 4-5 medium)
• 1-1/2 cups buttermilk
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• FILLING:
• 1 jar (12 ounces) hot caramel ice cream topping
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon rum extract
• FROSTING:
• 2-1/4 cups packed brown sugar
• 1 cup heavy whipping cream
• 1/2 teaspoon baking soda
• 1/2 cup butter, cubed
• 1/4 teaspoon rum extract
• Sliced bananas, whipped cream and turbinado (washed raw) sugar

Directions

1. In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, combine the filling ingredients. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with caramel filling. Push the tip through the top to fill each cupcake.
4. For frosting, in a large saucepan, combine brown sugar and cream. Bring to a boil over medium-low heat. Stir in baking soda; cook and stir until smooth. Stir in butter and extract. Remove from the heat; cool slightly. Transfer to a small bowl; refrigerate for at least 30 minutes or until chilled.
5. Beat frosting on high until thickened, about 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar. 

Yield: 2 dozen.

Nutritional Facts

1 cupcake (calculated without garnishes) equals 389 calories, 14 g fat (9 g saturated fat), 66 mg cholesterol, 284 mg sodium, 64 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Bananas Foster Surprise Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p183

BANANA CUPCAKES

Banana Muffins

• Yield: 18 to 22 muffins
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

These is an easy and wonderful Banana Muffins, Absolutely delicious,  It is also the best you'll ever eat for breakfast with your coffee! I found it on brown eyed baker.com. Try It!

Ingredients:

• 3 cups all-purpose flour
  1 teaspoon baking soda
  1 teaspoon salt
  ½ teaspoon baking powder
  2 cups granulated sugar
  1 cup vegetable oil
  3 eggs
  1 tablespoon vanilla extract
  4 ripe bananas, peeled and coarsely mashed

Directions of Cooking:

1. Preheat the oven to 325 degrees F. Line two standard-size muffin tins with muffin paper liners.
2. In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.
3. In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.
4. Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.
5. Fill the prepared muffin cups about two-thirds full. Bake the muffins until the tops are golden brown and a tester inserted into the center comes out clean, about 25 minutes. 
6. Transfer the muffins to a rack and cool slightly before removing and serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen in a freezer-safe container for up to 1 month.

 Found it on: http://www.browneyedbaker.com