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