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.

Ingredients
1 (15.25-ounce) box butter pecan cake mix, Betty Crocker
2 cups mashed banana, about 3 small
1 cup water
3 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
Frosting
1 cup butter, softened
1/3 cup mashed banana
1 teaspoon lemon juice
2 tablespoons dark brown sugar
5 cups powdered sugar, sifted
1 tablespoon dark rum
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Praline Sauce
1/4 cup butter
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
2 tablespoons dark rum
2 tablespoons praline liqueur
1/4 teaspoon salt
1 banana, sliced
Instructions

1. Preheat oven to 350 and line 18 muffin cups with liners. Set aside.
2. Using an electric mixer, beat cake mix, water, 2 cups mashed banana, eggs, vegetable oil, and vanilla for 2 minutes. Divide batter between muffin cups, filling almost to the top. (They won't rise much due to the bananas.)
3. Bake 20 to 25 minutes. Let cool.
4. To make frosting, beat butter with an electric mixer for 1 minute.
5. ........................

For full intruction please see: spicysouthernkitchen.com

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