Mini Bananas Foster Cupcakes

Mini Bananas Foster Cupcakes

Sugar In The Raw Organic White | Prep Time: 40 minutes | Cook Time: 20 minutes | Makes 24 servings


1 1/2 cups Sugar In The Raw Organic White®
1/2 cup (1 stick) organic unsalted butter, melted
2 organic large eggs
3 organic bananas, mashed (about 1 1/2 cups)
2 1/4 cups organic all-purpose flour
1 Tbsp. organic pumpkin pie spice
2 tsp. organic baking powder
4 oz. organic cream cheese, softened
1/2 cup (1 stick) organic unsalted butter, softened
2 cups organic powdered sugar
1 tsp. organic vanilla
1/2 cup organic brown sugar
2 Tbsp. organic milk
2 Tbsp. organic butter
1 tsp. organic cinnamon
organic banana chips, if desired


Heat oven to 350°F. Line 30 mini-muffin cups with paper liners or spray with cooking spray. Beat Sugar In The Raw Organic White®, butter and eggs in large bowl. Beat in mashed bananas. Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed.

Divide among mini-muffin cups. Bake 18 to 20 minutes until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to wire rack. Cool completely.

Make Vanilla Cream Cheese Frosting: Beat cream cheese and butter in large bowl. Add powdered sugar and vanilla; beat until smooth. Use an offset spatula or pastry bag fitted with a large star tip to frost cupcakes.

Make Caramel Sauce: Combine brown sugar, milk, butter and cinnamon in medium saucepan over MEDIUM heat. Cook 3 to 4 minutes, stirring constantly. Remove from heat. Cool slightly before drizzling on cupcakes. Garnish with banana chips, if desired.

Nutrition Information

Per Serving: 250 calories, 11g fat (7g saturated fat, 0g trans fat), 39g carbohydrates, 2g protein, 1g dietary fiber, 60mg sodium, 29g sugars

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