Bananas Foster Cream Cupcakes
Prep time
Cook time
Total time
Bring a little bit of the Big Easy to your home with these creamy cupcakes; complete with the Pirates Rum.
Recipe type: Dessert
Cuisine: Cajun
Serves: 18
French Pastry Cream
  • 2¼ C. whole milk
  • ½ vanilla bean
  • 5 egg yolks
  • 6 Tbs fine sugar
  • ¼ C. all purpose flour
  • ⅛ C. corn starch
Fosters Caramel Sauce
  • 1 C. dark brown sugar
  • ½ C. corn syrup
  • ½ C. unsalted butter
  • 1 C. heavy cream
  • 1 tsp. vanilla extract
  • 1 C. spiced rum (regular rum will do if that's what you have)
Swiss Meringue Buttercream Frosting
  • Courtesy of Rosie at (the Cake Queen)
  • 5 large egg whites (30g each--total 150g or 5½ Tbs)
  • 1 cup plus 2 tablespoons superfine granulated sugar
  • 1 pound (4 sticks) unsalted butter, softened, cut into cubes
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1¼ C. unbleached all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp baking soda
  • ¼ salt
  • 2 ripe bananas, mashed
  • ½ C. heavy cream
  • 1½ tsp. pure vanilla extract
  • ¾ C. sugar
  • ½ C. unsalted butter, room temperature
  • 1 large egg and 1 egg yolk
  1. In a medium sauce pan heat the milk and vanilla bean until just to boiling, stirring constantly. Remove from heat and set aside.
  2. In a separate bowl beat the yolks and sugar until thick and pale yellow then stir in the flour and cornstarch.
  3. Using a whisk slowly, very slowly temper the egg & sugar mixture with the milk being careful not to cook the egg. Add a little at a time at first to gently raise the temperature of the egg eventually adding all of the milk.
  4. Pour back into sauce pan and heat slowly on medium heat, stirring constantly, until it thickens. It will take a little bit for the temperature to rise but be patient because once it does it's going to thicken very quickly. Be sure to whisk vigorously, scraping the bottom of the pan to prevent any lumps.
  5. Once cream is nice and thick, place in container for storage. Before sealing tear off a piece of plastic wrap and lay over the entire top of the cream to prevent a skin from forming. Store in fridge until needed.
  1. In a medium fire proof cause pan combine sugar, corn syrup, butter and ½ of the cream and heat to a roiling boil.
  2. Boil for 9 minutes and add remaining cream. Allow to boil for one minute longer.
  3. Add the vanilla and rum, let boil for 1 minute. Using a long stemmed match or long lighter flambe the sauce and boil until flames burn out. (If you have cabinets or a microwave above your stove tape a sheet of tin foil to the bottom to protect these from melting, fire, scorching or any other really bad possibilities.)
  4. Reduce heat and simmer for 2-3 minutes with a wooden spoon or whisk. Do NOT use a rubber spatula, trust me it'll melt.
  5. Set sauce aside and allow to cool. Normally at this stage you would add sliced banana but don't. This is a lot of sauce that can be stored for quite sometime in the fridge. If you add the banana at this point they will seep liquid if not used right away and the sauce will have a significantly shorter shelf life. The caramel sauce can always be warmed up later and the bananas added as needed.
  6. Once cool, transfer pan to fridge and allow to chill completely. Yes it will get nice and thick and sticky! Perfect.
  7. This is sauce can be used to coat apples, cookies etc. It's almost a kitchen staple.
  1. Wipe the bowl of an electric mixer with vinegar on paper towel, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool.
  3. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  4. Add vanilla and salt, mix well. Can also add fruit purees, extracts, or other flavorings.
  5. Tara's Note: Right here is where you will add 2 tsp. of spiced rum at the end. Mix well and set aside until ready to use. Do not store in fridge.
  6. Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, re-whipping in mixer for 5 minutes.
  7. Can freeze for up to 6-8 weeks.
  1. Heat over to 350 degrees (177 C) and line muffin tin with cupcake liners
  2. Whisk flour, salt, baking soda and baking powder in a medium bowl.
  3. In separate bowl combine the bananas, cream and vanilla.
  4. In an electric mixer, bet the sugar and butter until light and fluffy. Then add egg and egg yolk beating until well blended.
  5. In three alternating additions add flour and banana mixture, flour, bananas, flour, banana, you get it.
  6. Divide mixture evenly between muffin cups and bake for 20 minutes. Allow to cool completely.
  1. In a small bowl swirl 1 C. pastry cream and ¼ C. caramel sauce. You can mix them together but the swirl would be my choice.
  2. Using a pastry bag and medium tip pipe cream and caramel mixture into the center of each cupcake, cake not to over fill or they will burst. Bad.
  3. In a separate bowl warm ½ C of the caramel sauce about 7 seconds in the microwave.
  4. Frost each of the cupcakes with the butter cream and drizzle the caramel sauce over the top. Eat or store in fridge.
  5. Recipe by: Tara Conklin
Nutrition Information
Serving size: 1
Recipe by The Butter Dish at