Banana Cupcakes with Bananas Foster Filling and Cinnamon Cream Cheese Frosting

Bananas are great as a quick breakfast, a mid-day snack, or as power food for a workout. They also make some of the best desserts, especially, cupcakes. Add peanut butter, chocolate hazelnut butter, strawberry, caramel, chocolate, the possibilities are limitless... Today, I wanted to make the banana the star with Banana Cupcakes filled with Bananas Foster topped with Cinnamon Cream Cheese Frosting. 

You may have noticed that usually when a recipe calls for cinnamon, I opt for Vietnamese Cinnamon. I enjoy Vietnamese cinnamon over others simply for its taste and the way it livens my senses. It has a vibrant color, a more pronounced flavor, and strong scent. The best thing about it is because its such a strong cinnamon, you don't need to use nearly as much as its counterpart to get the desired cinnamon flavor.

Banana Cupcakes
adapted from Yellow Cupcakes
preheat oven to 375 degrees

3/4 cup butter
1/2 cup dark brown sugar

1 cup caster sugar
2-3 ripe bananas

3 eggs

12.5 oz all purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract
1 tsp vanilla bean paste

1/3 cup sour cream
1/3 cup milk
3 tbsp dark rum

1. In a large bowl combine flour, baking powder, and salt. Set aside.
2. Cream butter, banana, and sugars with mixer on medium-high speed until light and fluffy.
3. Add eggs one at a time, mixing well between additions.
4. Add vanillas, sour cream, rum, and milk.
5. Using a wooden spoon, add flour and stir only until incorporated.

Fill liners to 3/4 full. Bake for about 20 minutes or until a tester comes out clean. Makes about 20 cupcakes. Set aside to cool.

Bananas Foster Filling

1 ripe banana, sliced
1 tbsp unsalted butter
1/8 cup dark brown sugar
1/4 tsp Vietnamese cinnamon
dash fresh nutmeg
1/4 tsp salt or to taste
1 tbsp dark rum

1. Melt butter over medium heat in a large non-stick skillet. 
2. Add the brown sugar, spices and vanilla and cook until caramelized, stirring occasionally. Toss in the bananas and coat with the sauce. 
3. Add the rum and flambe until flames extinguish.

Set aside to cool. Core cupcakes and add a spoonful of filling to each one.

Cinnamon Vanilla Bean Cream Cheese Frosting

1 1/2 packages (12 ounces) cream cheese, slightly softened 

1/2 cup unsalted butter
1 tsp vanilla bean paste
1 tsp Vietnamese cinnamon
1/2 tsp vanilla extract or to taste
3-4 cups powdered sugar
salt to taste

1. In the bowl of a stand mixer fitted with the whisk attachment, cream cheese and softened butter.
2. Add vanilla, cinnamon, extract and salt. Mix well.
3. Add as much powdered sugar to get desired consistency. Mix well.

Place in piping bag and chill until ready to frost cupcakes. Make sure the cupcakes are completely cool before using or it will melt.