Bananas Foster Cupcakes

• Produce

  • 1 cup Bananas, ripe

• Refrigerated

  • 3 Eggs

• Condiments

  • 3/4 cup Dulce de leche, canned

• Baking & Spices

  • 1 box Cake mix, yellow
  • 1 Food coloring, Yellow
  • 5 1/4 cups Powdered sugar

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1 1/2 cups Butter
  • 3 tbsp Milk

• Beer, Wine & Liquor

  • 1 1/4 tsp Rum extract

• Liquids

  • 1 1/4 cups Water

Found on tasteandtellblog.com

Description

Ingredients

• 1 box yellow cake mix
• 1¼ cups water
• ⅓ cup vegetable oil
• 3 eggs
• 1 cup mashed ripe bananas (about 2 bananas)
• ½ teaspoon rum extract
• ¾ cup canned dulce de leche
• 1½ cups butter, softened
• 5¼ cups powdered sugar
• 3-4 tablespoons milk
• ¾ teaspoon rum extract
• yellow food coloring, optional

Directions

• Preheat the oven to 350ºF. Line 30 muffin cups with paper liners.
• In a large bowl, beat the cake mix, water, oil and eggs on low speed for 1 minute. Add the bananas and rum extract and beat on medium speed until combined, about 30 seconds. Fill each cup ¾ full.
• Bake in the preheated oven until a tester inserted in the center comes out clean, 18-23 minutes. Cool in the pans for 10 minutes, then remove to a cooling rack to cool completely.
• Once cool, cut a cone shape about ¾” in diameter and ¾” deep with a sharp paring knife. Cut off the pointed end of the cone and reserve the top. Fill each hole with about 1 teaspoon of the dulce de leche, then cover with the reserved tops.
• To make the frosting, beat the butter with an electric mixer on medium-high heat until light and fluffy. Add the powdered sugar slowly, beating on low. Once all of the sugar has been added, beat on medium for 1 minute. Add 3 tablespoons of the milk and the rum extract. Beat until light and fluffy. If the frosting is too thick, add a little more milk until you reach the desired consistency. Add food coloring and beat in, if desired.
• Pipe the frosting on top of each of the cupcakes. Serve immediately or refrigerate until ready to serve.