Bananas Foster Cupcakes are the star of the show today
Because sometimes we just don’t need a giant layer cake!
Banana cake recipe with caramelized bananas and rum caramel buttercream!
Leave out the rum altogether with no changes to any of the recipes if you are alcohol free
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Notes for Success:
You will notice in this recipe I am using Vegan Egg by Follow Your Heart for the egg replacer
This recipe will still work great by replacing the Follow Your Heart Vegan Egg with your favorite egg replacer *not sponsored
Baking these cupcakes into Jumbo Muffin Pans today but you can use standard sized pans as well for double the yield.
Also I did not use paper liners so if you decide to do the same be sure to grease them well with my Professional bakery Pan Grease recipe
WATCH THE FULL YOUTUBE VIDEO FOR HOW TO MAKE BANANAS FOSTER CUPCAKES!
Yield: 10 jumbo cupcakes
Bananas Foster Cupcakes
Prep Time
2 hours
Cook Time
35 minutes
Total Time
2 hours 35 minutes
Ingredients
For the Banana Cake Layers:
- Vegan Butter 12 Tablespoons (170g)
- Granulated Sugar 1¼ cup (250g)
- Egg Replacer 2 Tablespoons *see notes
- Water ¾ cup (177ml)
- Vanilla Extract 1 teaspoon (5ml)
- Banana Puree 1 cup -from 2 medium bananas (300g)
- All Purpose Flour 2 cups (250g)
- Baking Powder 1½ teaspoons
- Salt ½ teaspoon
- Ground Cinnamon 1 teaspoon
- Ground Cardamon ½ teaspoon
For Carmel
- Granulated Sugar 1½ cup (300g)
- Lemon Juice approx 2 teaspoons (10ml)
- Vegan Butter 1 Tablespoon (14g)
- Plant Milk at room temperature ¼ cup (60ml)
For the Caramelized Banana Filling:
- 2 Medium Bananas
- Vegan Butter 2 Tablespoons (28g)
- Light Brown Sugar 2 Tablespoons (28g)
- Rum *optional 2 Tablespoons (30ml)
For the Rum - Caramel Buttercream:
- 1 Recipe for your favorite buttercream
- ½ Cup COLD Caramel Sauce reserved from above recipe
- Rum Extract 2 teaspoons (10ml)
Instructions
- First make the cake by combining the egg replacer with the water and whisk smooth, add the vanilla extract
- Cream the vegan butter with the sugar on medium to high speed until light & fluffy, about 5 minutes.
- Meanwhile sift the flour with the baking powder, spices and salt
- Add the vegan egg mixture to the creamed mixture and mix smooth, then whip on high speed for 10 seconds to emulsify
- Add the sifted flour mixture while mixing on low speed until combined then add the mashed banana puree and mix smooth
- Scoop the batter into the cupcake molds and bake in the preheated 350F oven for approximately 25- 30 minutes for the jumbo size that I am making (less time for standard cupcakes) or until they are springy to the touch when you gently press the centers.
- Cool completely while you prepare the caramel dip for the bananas and then the caramel drip sauce
- In a medium heavy bottom sauce pot cook the sugar with the lemon juice stirring to help dissolve the sugar but then stop stirring once it starts to boil, place a lid over top just to create steam and help any sugar crystals dissolve.
- Once the caramel starts to turn amber, watch it closely as it can go from light amber to burnt in an instant!
- Turn off the heat. let it settle down for a moment then add the vegan butter and the room temperature plant milk very carefully & gently stir with a wooden spoon
- Cool completely & reserve 1/2 cup for the buttercream recipe as follows (and the remaining will be the drip for the cupcakes)
- Next prepare the buttercream recipe of your choice as per the instructions on that recipe post
- At the last stage of mixing add in ½ cup of the reserved cooled caramel drip sauce from above recipe and then the rum extract
- For the Caramelized Banana filling:
- Melt the vegan butter with 1 Tablespoon of the brown sugar in a heavy bottom saute pan
- Add the sliced bananas and fry until they are browned and then flip them over to cook the other side, sprinkle the other 1 Tbs brown sugar over top and cook until starting to caramelize.
- Deglaze the pan with 2 Tbs rum *optional
- Transfer to a tray to cool
- Now you can assemble the cupcakes as shown in the video tutorial.
Hi Gretchen I need your help, melted the caramel sauce, let it cooled but now its like caramel not like a sauce! Is their a way to heat it without burning or did I mess this up. Please if you could help I really appreciate it. I’m making these cupcakes for my step son, for his birthday. Thank you, for your help-Chrissy