Go Back
+ servings

Bananas Foster Upside Down Cupcakes

Bananas Foster Upside Down Cupcakes are easy to make upside down cupcakes made with bananas instead of pineapple, and are a perfect mini dessert for Mardi Gras (aka Fat Tuesday) or any party.
Course Cake, Dessert
Cuisine American, Cajun
Keyword Bananas Foster Upside Down Cupcakes
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12
Calories 309kcal


  • 1/2 cup chopped pecans
  • 1/2 cup butter plus 1-1/2 tablespoons softened and divided
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons rum
  • 2 ripe bananas
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup buttermilk or sour milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon


  • Preheat oven to 350° F. Spray each cupcake tin with baking spray.
  • In each cupcake tin, add a pat of butter to the bottom of each muffin tin. Bake in the preheated oven for a couple of minutes and remove when the butter is melted.
  • Add a 2 teaspoons of brown sugar to the bottom of each cupcake tin. If you like, add in a 1/2 teaspoon of rum. (optional)
  • Sprinkle with two teaspoons of chopped pecans.
  • Cut bananas diagonally into 1/8-inch-thick slices; place 3 to 4 slices over brown sugar mixture in each cupcake tin.
  • In a large bowl, beat together granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, one at a time, beating just until blended after each addition. Add milk, buttermilk, and vanilla; beat just until blended.
  • In a separate bowl, stir together the flour, baking powder and cinnamon.
  • Add the flour mixture into the bowl with the egg mixture and mix until blended.
  • Spoon the batter into each cupcake tin until each is about 2/3rd full.
  • Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
  • As soon as these come out of the oven, invert the cupcake pan onto a lined cookie sheet, and leave the cupcake tin on top of the cupcakes for a minute or two. Lift the cupcake tin. If they stick, tap on the bottom of the tins, or run a butter knife around the edges to loosen.
  • Serve individually or with ice cream.


Calories: 309kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 99mg | Potassium: 235mg | Fiber: 2g | Sugar: 25g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg