Bananas Foster Cupcakes


Bananas Foster

  • 3/4 c unsalted butter
  • 1/2 c brown sugar packed
  • 1/2 tsp cinnamon
  • ¼ tsp cardamom
  • 2 firm bananas, sliced
  • 4 tbsp bourbon (or rum)
  • 1/2 tsp vanilla

Cupcake Batter

Use your favorite vanilla cupcake batter recipe. In a pinch? Use your favorite box cake mix…I used Pillsbury’s French Vanilla.


  • ½ cup unsalted butter, softened
  • ½ c mascarpone, softened
  • ¼ c homemade caramel sauce (or store bought…if you must)
  • 1 tsp bourbon (or rum)
  • 3 c confectioners’ sugar


For the bananas:

  • In a sauté pan over medium heat, combine the butter, brown sugar and cinnamon.
  • Cook until butter melts and sugar is dissolved.
  • Add banana slices and cook until caramelizing begins.
  • In small bowl mix bourbon (or rum)and vanilla.
  • Remove from burner and add the rum mixture to pan.
  • Using torch lighter, place flame at inside edge of pan, igniting alcohol.
  • Gently swirl pan in circles to coat bananas. Flame will extinguish quickly.
  • Using a whisk, mash the bananas with the sauce.

For the cupcakes:

  • Follow directions for your favorite cupcake batter or boxed mix.
  • Add mushed bananas to batter.
  • Fill cupcake liners 2/3 full.
  • Bake as directed.
  • Cool completely before frosting.

For the Frosting: 

  • In large mixing bowl, beat the softened butter and mascarpone until fluffy
  • Add the caramel sauce and mix well.
  • Slowly add confectioners’ sugar

To serve:  drizzle with dusting of cinnamon and additional caramel sauce, if desired.

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