Moist banana cupcakes infused with a hint of dark rum, topped with a light and airy whipped frosting and finished with a drizzle of golden caramel sauce. These indulgent treats strike the perfect balance between rich banana flavor and a touch of warmth from the rum, making them a sophisticated yet fun dessert for any occasion.

Why You’ll Love This Recipe

Moist and Fluffy Texture – The combination of mashed banana, buttermilk, and rum ensures a soft and tender crumb.
Elevated Flavor – The rum enhances the natural sweetness of the banana, creating a deep, caramel-like richness.
Light and Airy Frosting – Unlike heavy buttercream, this whipped cream frosting keeps the cupcakes light and refreshing.
Perfect for Special Occasions – These cupcakes are great for parties, celebrations, or just an indulgent treat.
Easy to Make – With simple ingredients and straightforward steps, these cupcakes come together quickly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup mashed banana
¼ cup dark rum
¼ cup buttermilk

For the Frosting & Topping:

1 cup heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
¼ cup caramel sauce

Directions

Prepare the Cupcakes:

Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed banana.
Stir in the rum and buttermilk, alternating with the dry ingredients, until just combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting.

Prepare the Frosting:

In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cupcakes:

Pipe or spread the whipped cream frosting onto the cooled cupcakes.
Drizzle caramel sauce over the frosting before serving.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 310 kcal per cupcake

Variations

Boozy Twist – Brush the tops of the warm cupcakes with a little extra rum for a more pronounced flavor.
Chocolate Banana Version – Add ½ cup of mini chocolate chips to the batter for a delicious chocolate-banana combination.
Nutty Crunch – Sprinkle crushed toasted pecans or walnuts on top of the frosting for added texture.
Spiced Banana Cupcakes – Add ½ teaspoon of cinnamon and a pinch of nutmeg to the batter for a warm, spiced flavor.
Dairy-Free Option – Substitute the butter with coconut oil and the buttermilk with almond milk mixed with 1 teaspoon of vinegar.

Storage and Reheating

Refrigeration: Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature before frosting.
Reheating: These cupcakes are best enjoyed fresh, but if needed, microwave for 10 seconds to slightly warm them before serving.

FAQs

Can I use a different type of rum?

Yes, dark rum adds depth, but you can use spiced rum or even coconut rum for a different twist.

Can I make these cupcakes alcohol-free?

Absolutely! Substitute the rum with an equal amount of milk or apple juice for a non-alcoholic version.

Do I need to refrigerate these cupcakes?

Yes, since the frosting is made with whipped cream, it’s best to store them in the refrigerator.

Can I use cream cheese frosting instead?

Yes, a tangy cream cheese frosting would pair beautifully with the banana and rum flavors.

How ripe should the bananas be?

Use overripe bananas with brown spots for the best sweetness and moisture.

Can I use white sugar instead of brown sugar?

Brown sugar provides more moisture and a caramel-like flavor, but white sugar can be used if necessary.

Why did my cupcakes turn out dense?

Overmixing the batter can cause dense cupcakes. Mix just until the ingredients are combined.

How do I make the caramel sauce at home?

You can make caramel sauce by melting ½ cup sugar in a saucepan, then adding ¼ cup heavy cream and a pinch of salt.

Can I make mini cupcakes instead?

Yes, adjust the baking time to about 10-12 minutes for mini cupcakes.

Can I use store-bought whipped topping instead of homemade frosting?

Yes, but homemade whipped cream has a fresher taste and better texture.

Conclusion

Banana Rum Cupcakes are a delightful treat that combines the rich, natural sweetness of bananas with the warm depth of rum. Topped with a light whipped frosting and a drizzle of caramel, these cupcakes are an indulgence worth savoring. Whether for a special occasion or a weekend dessert, they are sure to impress with their moist texture and sophisticated flavor.

Banana Rum Cupcakes