Bananas Foster Cupcakes

I don’t know about you, but I constantly have browning bananas. I mean CONSTANTLY. You would think that bananas are my number one thing to buy at the grocery store. My favorite breakfast used to be a sliced banana, smeared with a little peanut butter, a dollop of Weight Watchers Amaretto Cheesecake Yogurt, and a sprinkling of Grape Nuts cereal.

But then Weight Watchers stopped making Amaretto Cheesecake Yogurt. I tried to find a suitable substitute for it. The closest thing I could find was a Boston Cream Pie flavor. It was OK, but not the same. So instead of eating this breakfast nearly every day, I gradually ate it less and less frequently and now I can’t even remember the last time I ate it.


  • 1 (15.25-ounce) 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 teaspoon vanilla extract


  • 1 cup butter, softened
  • 1/3 cup mashed banana
  • 1 teaspoon lemon juice
  • 2 tablespoons dark brown sugar
  • 5 cups powdered sugar, sifted
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

Praline Sauce

  • 1/4 cup butter
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons dark rum
  • 2 tablespoons praline liqueur
  • 1/4 teaspoon salt
  • 1 banana, sliced


  1. Preheat oven to 350 and line 18 muffin cups with 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. ............................................

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