Ingredients
3/4 cup butter, softened2 cups sugar2 tablespoons dark brown sugar3 large eggs, room temperature1-3/4 cups mashed ripe bananas (about 4-5 medium)1-1/2 cups buttermilk2 teaspoons lemon juice2 teaspoons vanilla extract3 cups all-purpose flour1-1/2 teaspoons baking soda1 teaspoon ground cinnamon1/4 teaspoon saltFILLING:1 jar (12 ounces) hot caramel ice cream topping1/2 teaspoon ground cinnamon1/4 teaspoon rum extractFROSTING:2-1/4 cups packed brown sugar1 cup heavy whipping cream1/2 teaspoon baking soda1/2 cup butter, cubed1/4 teaspoon rum extractSliced bananas, whipped cream and turbinado (washed raw) sugar
Preparation
In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in cupcake comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine the filling ingredients. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with caramel filling. Push the tip through the top to fill each cupcake.
For frosting, in a large saucepan, combine brown sugar and cream. Bring to a boil over medium-low heat. Stir in baking soda; cook and stir until smooth. Stir in butter and extract. Remove from the heat; cool slightly. Transfer to a small bowl; refrigerate until chilled, at least 30 minutes.
Beat frosting on high until thickened, 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.
