Mini Bananas Foster Cupcakes

Dessert | October 10, 2017

Presented by:

Ingredients for the Cupcakes

  • 1 1/2 cups Sugar In The Raw Organic White®
  • 1/2 cup (1 stick) organic unsalted butter, melted
  • 2 organic large eggs
  • 3 organic bananas, mashed (about 1 1/2 cups)
  • 2 1/4 cups organic all-purpose flour
  • 1 tbsp organic pumpkin pie spice
  • 2 tsp organic baking powder

Ingredients for the Icing

  • 4 oz organic cream cheese, softened
  • 1/2 cup (1 stick) organic unsalted butter, softened
  • 2 cups organic powdered sugar
  • 1 tsp. organic vanilla

Ingredients for the Caramel

  • 1/2 cup organic brown sugar
  • 2 tbsp organic milk
  • 2 tbsp organic butter
  • 1 tsp organic cinnamon
  • organic banana chips, if desired

Directions

  1. Heat the oven to 350°F.
  2. Line the 30 mini-muffin cups with paper liners or spray with cooking spray.
  3. Beat Sugar In The Raw Organic White®, butter and eggs in large bowl.
  4. Beat in mashed bananas.
  5. Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed.
  6. Divide among mini-muffin cups.
  7. Bake 18 to 20 minutes until toothpick inserted in center comes out clean.
  8. Cool in pan 5 minutes; remove to wire rack. Cool completely.

Make the Vanilla Cream Cheese Frosting

  1. Beat cream cheese and butter in large bowl.
  2. Add powdered sugar and vanilla; beat until smooth.
  3. Use an offset spatula or pastry bag fitted with a large star tip to frost cupcakes.

Make the Caramel

  1. Combine brown sugar, milk, butter and cinnamon in medium saucepan over MEDIUM heat.
  2. Cook 3 to 4 minutes, stirring constantly.
  3. Remove from heat.
  4. Cool slightly before drizzling on cupcakes.
  5. Garnish with banana chips, if desired.
Prep Time: 40 minutes
Cook Time: 20 minutes
Makes: 24 servings


 
 

Leave a Review

Moms are talking

One comment

loading comments