Description
Moist banana cupcakes infused with a touch of dark rum, topped with a light and fluffy whipped frosting, and finished with a drizzle of golden caramel sauce. These indulgent cupcakes bring a rich, tropical flair to any dessert table—perfect for celebrations or a sweet treat just because!
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed banana
- 1/4 cup dark rum
- 1/4 cup buttermilk
For the Frosting & Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup caramel sauce
Instructions
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Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Line a muffin pan with cupcake liners.
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Make the Batter:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and mashed banana.
- Gradually mix in the dark rum and buttermilk, alternating with the dry ingredients, until just combined.
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Bake the Cupcakes:
- 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.
- Let cool completely before frosting.
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Make the Frosting:
- In a bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
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Assemble & Serve:
- Pipe or spread the whipped cream frosting onto the cooled cupcakes.
- Drizzle caramel sauce over the top before serving.
Notes
- Boozy Option: For extra rum flavor, brush the tops of the warm cupcakes with a little extra dark rum.
- Storage: Store in the refrigerator for up to 3 days. Let cupcakes come to room temperature before serving.
- Non-Alcoholic Option: Substitute the rum with an equal amount of milk or apple juice.
