Banana Daiquiris Cupcake

Banana Daiquiris Cupcake

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  • Prep Time


  • Total Time


  • Servings



  • Cupcakes:

  • cup granulated sugar

  • cup brown sugar

  • cup Instant Banana Pudding mix (just the powder, half a small package)

  • ¼

    cup (half a stick) melted unsalted butter

  • 2


  • ½

    tsp. vanilla extract

  • 1

    mashed ripe banana

  • 1

    cup, 2 Tbsp. flour (I used cake flour for these and they’re light and fluffy)

  • Pinch of salt

  • tsp. baking powder

  • ⅓ - ½

    cup spiced rum

  • Frosting:

  • 6

    Tbsp. butter (¾ stick)

  • 4

    oz. Cream Cheese (½ pack)

  • 3

    Tbsp. spiced rum

  • 2-3

    cups powdered sugar


Cupcakes: Combine sugars, melted butter, and pudding mix, and blend well. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and the mashed banana. Combine the flour, salt, and baking powder in a separate bowl, then add to the sugar mix alternately with the rum. The final amount of rum you use should depend on the consistency of your batter, but I used somewhere between 1/3 and 1/2 a cup. I suppose if you don’t like rum you could substitute milk or water, but why would you want to? Line a cupcake tray with paper liners, and fill about 2/3 full. These guys poof up a bit, so don’t overfill them (as I am prone to do). Bake at 350 F for 20-25 min. or until a toothpick comes out clean. Frosting: Cream the butter and cream cheese together. Gradually add the sugar and rum, start with about 2 cups of sugar, then gradually add more to get desired consistency for spreading or piping.


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