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
- Preheat oven to 350 and line 18 muffin cups with liners. Set aside.
- 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.)
- Bake 20 to 25 minutes. Let cool.
- To make frosting, beat butter with an electric mixer for 1 minute.
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