Bananas Foster Upside Down Cupcakes

Short description

These Bananas Foster Upside Down Cupcakes are a fun twist on classic upside‑down desserts, featuring a caramel‑like banana and brown sugar base with chopped pecans, all topped with a moist banana‑flavored cake. They’re easy to make and perfect for parties or special occasions.

Why You’ll Love This Recipe

These cupcakes combine rich caramelized banana flavor with a soft, tender cake—bringing all the delicious notes of the beloved Bananas Foster dessert into individual handheld treats. They’re sweet, satisfying, and unique enough to impress guests, yet simple enough for home bakers of any skill level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup chopped pecans
1/2 cup butter plus 1‑1/2 tablespoons softened and divided
1/2 cup firmly packed light brown sugar
2 tablespoons rum
2 ripe bananas
3/4 cup granulated sugar
2 large eggs
3/4 cup milk
1/2 cup buttermilk or sour milk
1 teaspoon vanilla extract
2 cups all‑purpose flour
2 teaspoons baking powder
1/4 teaspoon ground cinnamon

Directions

Preheat your oven to 350°F (175°C) and spray a cupcake tin with baking spray.
Place a small pat of butter in the bottom of each cupcake well and bake briefly until melted, then remove from oven.
Add about 2 teaspoons of brown sugar to each well; if using, sprinkle about 1/2 teaspoon of rum over the sugar.
Sprinkle the chopped pecans evenly over the brown sugar.
Cut the bananas into thin diagonal slices and arrange 3–4 pieces atop the pecans in each cupcake well.
In a large bowl, beat together the granulated sugar and remaining butter until blended, then add the eggs one at a time, mixing just until combined. Stir in the milk, buttermilk, and vanilla.
In a separate bowl, whisk together the flour, baking powder, and cinnamon.
Add the dry ingredients to the wet mixture and stir until just combined.
Divide the batter among the cupcake wells, filling each about two‑thirds full.
Bake at 350°F (175°C) for about 15 minutes, or until a toothpick inserted into a cupcake comes out clean.
Immediately after baking, invert the cupcake pan onto a lined baking sheet or platter. Allow it to sit for a minute or two, then lift off the pan. If any cupcakes stick, gently loosen with a butter knife.
Serve warm, optionally with ice cream.

Servings and timing

Makes about 12 cupcakes.
Prep time: around 10 minutes.
Cook time: about 15–17 minutes.
Total time: approximately 25–30 minutes.

Variations

Swap pecans for walnuts or omit nuts for a nut-free version.
Add a pinch of nutmeg or cloves to the batter for a spiced flavor.
Use dark rum for a deeper, more intense caramel flavor.
Drizzle with caramel sauce before serving for extra decadence.
Make mini versions using a mini muffin tin and adjust baking time accordingly.

Storage/Reheating

Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm gently in a microwave for 10–15 seconds or in a low oven until heated through; this helps revive the gooey topping. If storing in the fridge, let them come closer to room temperature before serving for the best texture.

FAQs

How do I prevent the bananas from turning mushy?

Use firm but ripe bananas and slice them evenly; overripe bananas can become too soft during baking.

Can I make these cupcakes without rum?

Yes, you can omit the rum or replace it with rum extract for flavor without alcohol.

Can I use regular milk instead of buttermilk?

Yes, regular milk works fine, though buttermilk adds a bit more tenderness to the cake.

Why did my topping stick to the pan?

Make sure to invert the cupcakes right after baking and give them a minute for the caramel to settle; gently loosen edges if needed.

Can I add ice cream when serving?

Yes, these cupcakes pair wonderfully with a scoop of vanilla ice cream.

Can I make this gluten free?

Yes, you can substitute a gluten‑free flour blend in place of regular flour, adjusting as needed for texture.

How do I store leftover cupcakes?

Keep them in an airtight container in the fridge for up to 4 days.

Can I freeze these cupcakes?

Yes, wrap individually and freeze for up to 2 months. Thaw at room temperature before serving.

Can I make this recipe ahead of time?

Yes, bake ahead and reheat gently before serving, or prepare the components and assemble just before baking.

What’s a good variation to try?

You can swap pecans for walnuts or add a sprinkle of cinnamon sugar on top before baking for extra sweetness.

Conclusion

These Bananas Foster Upside Down Cupcakes are a delightful twist on a classic dessert, offering rich caramelized flavors with soft, banana‑infused cake. They’re perfect for celebrations, easy to make, and delicious warm or at room temperature. Whether you’re baking for guests or a cozy night in, they bring a special touch to any dessert table.

Bananas Foster Upside Down Cupcakes

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These Bananas Foster Upside Down Cupcakes are a delightful twist on the classic New Orleans dessert, featuring caramelized bananas and a rich, buttery flavor in cupcake form. Perfect for parties or special occasions.

Author: Emily
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1/2 cup (1 stick) unsalted butter
2/3 cup packed brown sugar
2 bananas, sliced
1 (15.25-ounce) box yellow cake mix
1/2 cup vegetable oil
3 large eggs
1 cup water
1 teaspoon rum extract (optional)

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Instructions

Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with non-stick spray.
In a saucepan, melt the butter and stir in the brown sugar until dissolved. Spoon about a tablespoon of the mixture into each muffin cup.
Place 2 to 3 banana slices on top of the brown sugar mixture in each muffin cup.
In a large bowl, prepare the cake mix according to package instructions using the water, oil, and eggs. Stir in rum extract if using.
Fill each muffin cup about 2/3 full with the cake batter, covering the bananas.
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for about 5 minutes, then run a knife around the edges to loosen them.
Invert the pan onto a baking sheet or tray to release the cupcakes. Serve warm or at room temperature.

Notes

For a more authentic Bananas Foster flavor, add a splash of dark rum to the brown sugar mixture if not serving to children.
Best served warm, but still delicious at room temperature.
Use ripe bananas for best flavor and texture.
Optional: top with whipped cream or a drizzle of caramel sauce.

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 24g
Sodium: 270mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg