Island Bananas Foster Cupcakes

Island Bananas Foster Cupcakes

Coconut and bananas go hand in hand to create this cupcake version of a classic adult dessert.

Recipe from Midwest Living
SERVINGS
24
SERVING SIZE
1  cupcake
PREP TIME
25 mins

Island Bananas Foster Cupcakes

Coconut and bananas go hand in hand to create this cupcake version of a classic adult dessert.

Recipe from Midwest Living
Recipe from Midwest Living
Island Bananas Foster Cupcakes
SERVINGS
24
SERVING SIZE
1  cupcake
PREP TIME
25 mins
Ingredients
  • 1   cup butter
  • 3   eggs
  • 2   cups all-purpose flour
  • 2   teaspoons baking powder
  • 1/2  teaspoon salt
  • 1 1/2  cups sugar
  • 1/2  teaspoon vanilla
  • 3/4  cup unsweetened coconut milk
  • 3/4  cup shredded coconut, lightly toasted
  • 1/4  cup rum or unsweetened coconut milk
  • 1   recipe Bananas Foster Topping
  •  Whipped cream (optional)
  •  Shredded coconut, lightly toasted (optional)
Bananas Foster Topping
  • 1/3  cup butter
  • 1/2  cup packed brown sugar
  • 1/4  teaspoon ground cinnamon
  • 1/8  teaspoon freshly grated nutmeg (optional)
  • 3   bananas, sliced
  • 1/4  cup rum
  • 1/2  teaspoon vanilla

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Directions
1. 
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and the 3/4 cup coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum.
3. 
Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. 
Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. 
Spoon Bananas Foster Topping over warm cupcakes. If desired, pipe or spoon whipped cream onto cupcakes and sprinkle with additional coconut. Makes 24 (2-1/2-inch) cupcakes.
Bananas Foster Topping
1. 
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and the 3/4 cup coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum.
3. 
Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. 
Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. 
Spoon Bananas Foster Topping over warm cupcakes. If desired, pipe or spoon whipped cream onto cupcakes and sprinkle with additional coconut. Makes 24 (2-1/2-inch) cupcakes.

nutrition information

Per Serving: cal. (kcal) 263, Fat, total (g) 14, chol. (mg) 54, sat. fat (g) 9, carb. (g) 31, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 20, pro. (g) 3, vit. A (IU) 340, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 173, Potassium (mg) 116, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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