Bananas Foster Cupcakes with Cinnamon Caramel Cream Cheese Frosting

I’m not posting the meal plan today, because I didn’t cook a single night last week. Okay, I think I made sloppy joes one night, but that’s it. All the various things we’ve had going on lately, added to the fact that I have a sinus infection and feel only slightly better than death, have equaled not a lot of time in the kitchen. So basically, I am back to cooking this week, but we’ll just be eating everything I’d planned to make last week. So if you came looking for a meal plan, just check out last week’s.

If, however, you came for the best cupcakes you’ve ever tasted in your life, then I can help you out right now. I made these cupcakes recently for a work birthday (Bananas Foster is the birthday girl’s favorite dessert), and weeks later, everyone is still raving about them. The recipe actually calls for making Bananas Foster, complete with flambéing, then stirring the mixture directly into the cupcake batter. It’s the first time I’ve ever flambéed in my kitchen, and Andrew is still talking about how cool it was. I think I went up quite a few points on the Cool Mom scale when he witnessed me deliberately set something on fire (in a controlled environment, of course).

Anyway, these cupcakes are amazing. The cupcakes themselves are moist and rich, with the barest hint of rum. The frosting is super-sweet and pairs perfectly with the not-as-sweet cupcakes. They’re seriously some of the best cupcakes I’ve ever made – definitely worth the extra steps it took to make them.

Bananas Foster Cupcakes with Cinnamon Caramel Cream Cheese Frosting

adapted from The Little Things

For the Bananas Foster:

3/4 cup unsalted butter

1/2 cup brown sugar, packed

1/2 teaspoon cinnamon

2 firm but ripe bananas, sliced

4 tablespoons rum

1/2 teaspoon vanilla extract

For the cupcakes:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter, softened

1 1/2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

2 teaspoons rum

3/4 cup sour cream

For the frosting:

1/2 cup unsalted butter, softened

8 ounces cream cheese, softened

1/4 cup caramel sauce

1/2 teaspoon cinnamon

6-7 cups powdered sugar

1-2 tablespoons milk

For the Bananas Foster:

1. In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon. Cook until butter melts and sugar is dissolved (4 to 5 minutes).

2. Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side.

3. Stir together rum and vanilla. Turn off the burner and add the rum mixture to the pan. Using a long match, light the alcohol by placing the flame just in the outer edge of the pan. Stand as far back as possible. The flame should extinguish in a few seconds. Gently shake the pan from side to side to coat the bananas with the sauce. Spoon the bananas into a bowl and set aside.

For the cupcakes:

1. Preheat oven to 350 degrees.

2. In a large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, vanilla, rum and banana mixture. Mix well.

3. In a medium bowl, combine the flour, baking soda, and salt.

4. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.

5. Pour into prepared cupcake pans.

6. Bake 20 to 25 minutes or until toothpick inserted comes out clean. Cool for 3 minutes in pan on rack. Remove and cool completely before frosting.

For the frosting:

1. In a large mixing bowl, beat the softened butter and cream cheese together until fluffy; add the caramel sauce and cinnamon and beat until fully incorporated.

2. Slowly add powdered sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency. If the frosting becomes too thick, add a tablespoon or more of milk to thin out.