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Dessert Recipes

Bananas Foster Cupcakes

These delights get a surprise kick from salted caramel vodka — you can substitute rum if you’d prefer.

Serving Size:


Active Time:

45 min.

Total Time:

2 hrs., 15 min.


  • 1½ cups all-purpose flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 1 cup + 2 Tbs. sugar
  • ½ cup butter, at room temp.
  • 2 eggs
  • 1½ tsp. vanilla extract
  • ¾ cup mashed ripe bananas, from 2 bananas
  • ½ cup milk
  • ½ cup salted caramel vodka
  • 1 cup heavy cream
  • 6 Biscoff cookies, crumbled, from 8.8-oz. pkg.
  • Sliced bananas and caramel sauce


  1. Heat oven to 325°F. Line 15 muffin cups with cupcake liners. Combine flour, baking powder and salt; reserve. On medium speed, beat 1 cup sugar and butter until fluffy, 2 min. On low speed, beat in eggs, one at a time, then 1 tsp. vanilla and mashed bananas. Alternately beat in reserved flour mixture and milk.
  2. Divide among liners. Bake until toothpick inserted into centers comes out clean, 20–25 min. Immediately, using skewer, poke holes in tops of cupcakes; brush with vodka. Let cool 10 min. Transfer from pans to racks; let cool completely. On medium-high speed, beat cream with remaining sugar and vanilla. Dollop over cupcakes. Sprinkle with cookies. Top with banana slices and drizzle with caramel sauce as desired.

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