Bananas Foster Cupcakes with Praline Sauce

By ctaubenheim

Ingredients

• CUPCAKES
• 1 (15.25oz) 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 tsp vanilla extract
• FROSTING
• 1 cup butter, softened
• 1/3 cup mashed banana
• 1 tsp lemon juice
• 2 Tbsp dark brown sugar
• 5 cups powdered sugar, sifted
• 1 Tbsp dark rum
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• PRALINE SAUCE
• 1/4 cup butter
• 1/2 cup packed light brown sugar
• 1/2 tsp cinnamon
• Tbsp dark rum
• 2 Tbsp praline liqueur (or substitute maple syrup)
• 1/4 tsp salt
• 1 banana, sliced

Details

Preparation time 35mins
Cooking time 60mins

Preparation

Step 1

1. Preheat oven to 350 and line 18 muffin cups with liners (I used the
rubber large 12 cupcake pans & didn't use 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. Mix together banana and lemon juice. Add to mixer and beat until
incorporated into butter.
6. With mixer on low, add brown sugar and then powdered sugar 1 cup at
a time.
7. Beat in rum, vanilla extract, and cinnamon. Use an offset spatula
or pastry bag fitted with a large star tip to frost cupcakes.
8. To make praline sauce, melt butter in a medium skillet over low
heat.
9. Add light brown sugar and cinnamon, turn heat to medium and cook 3
to 4 minutes stirring constantly.
10. Turn heat to low and add dark rum, praline liqueur, and salt.
Cook 5 minutes.
11. Add banana slices and remove from heat. Cool to room temperature
before drizzling on cupcakes.