Banana Fosters Cupcakes

Ingredients

Banana Rum Cupcakes
• 2 cups cake flour
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1 tablespoon vanilla extract
• 1/2 cup plus 6 tablespoons unsalted butter, room temperature
• 1 1/2 cups sugar
• 3 eggs
• 1 1/2 cups mashed ripe bananas (about 3-4 bananas)
• 3 tablespoons spiced rum
• 1 teaspoon cinnamon

Cinnamon Rum Cream Cheese Frosting
• 2 (8) ounce package of cream cheese, softened
• 1 stick of butter, softened
• 8 cups of confectioners sugar
• 1 teaspoon vanilla extract
• 2 tablespoons spiced rum
• 1/2 teaspoon cinnamon

Caramel Sauce
• 1/2 cup granulated sugar
• 3 tablespoons butter (cut into smaller chunks)
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

Banana Rum Cupcakes
1. Preheat the oven to 350° F and line 24 muffin cups with paper liners.
2. Sift together the cake flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
3. Combine the buttermilk, vanilla extract, and spiced rum into a measuring cup with a spout.
4. Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment, and beat until mixture is creamy. Add the eggs one at a time until fully incorporated. scrape down the sides of the bowl and mix again until everything is full incorporated.
5. Add the bananas and stir until smooth. Add the dry ingredients in three parts, alternating with adding the wet ingredients in two parts. When everything has been added, scrape the sides of the bowl and mix until everything is completely combined. Let the batter rest for 15 minutes and stir gently before use.
6. Fill the cupcake liners three-quarters full and bake for approximately 20 minutes. Let the cupcakes cool for 5 minutes before moving to a cooling rack. Let the cupcakes cool while you make the frosting.

Cinnamon Rum Cream Cheese Frosting
1. Put softened cream cheese and butter into a mixing bowl and blend together.
2. Sift in confectioner's sugar a little at a time until all of it is incorporated.
3. Mix in the cinnamon, vanilla extract and spiced rum.
4. Spread or pipe your cream cheese frosting onto your cooled cupcakes.

Caramel Sauce
1. Put the sugar in a medium sauce pan over medium heat.
2. Using a wooden spoon or high heat spatula, slowly stir around the sugar until it melts into a golden brown color.
3. Once all of the sugar is dissolved into a liquid, add the chunks of butter. Stir in the butter until it is completely melted.
4. Slowly drizzle the heavy cream into the sugar mixture. Once all of the heavy cream is in the sauce pan, let the caramel boil for 1 minute.
5. Pull the sauce pan off the heat, and stir in the vanilla extract and salt.
6. Let cool a bit before drizzling on top of cupcake.

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