Bananas Foster Cupcakes

I made these a few weeks ago, but I was slacking in posting about them.  I LOVE bananas, so I am a BIG fan of bananas foster and love finding new ways to incorporate it into desserts (my bananas foster cheesecake is pretty good).  Once again, I took pieces from a few different recipes I found online and combined them to come up with this wonderful creation.

Bananas Foster Sauce
1/4 cup (1/2 stick) unsalted butter
1 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup banana liqueur
4 bananas, sliced in rounds
1/4 cup dark rum

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Place the pan over low heat and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. 

When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot (don't stir the rum into the sauce!), then using a long match, light the alcohol by holding the flame just in the outer edge of the pan. (Stand far back and the flame should extingish in a few seconds.) Gently shake the pan from side to side to coat the bananas with the sauce. 

(Source: http://www.brennansneworleans.com/r_bananasfoster.html)

Half the sauce and bananas; place one half into a bowl and the other half into a food processor. Mash the mixture in the bowl slightly with a wooden spoon and set aside. 

Puree the other half until smooth. 

Place the puree into the refrigerator until cooled and slightly more thickened.

Cupcakes
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon dark rum
Banana fosters mash
3/4 cup sour cream

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar with electric mixer until light and fluffy. In a medium bowl, sift the flour, baking soda, and salt. Add eggs, vanilla, rum and bananas foster mixture.

Mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared cupcake pans about 2/3's full. Bake 20 - 25 minutes or until toothpick inserted comes out clean.

Cool for 1 minute in pan on rack. Remove and cool completely. Once cupcakes have cooled, core them and pipe the bananas foster puree into the centers. 

Frosting
8 ounces cream cheese, softened
1 teaspoon ground cinnamon
3 cups powdered sugar, sifted
1/2 cup butter, softened
3/4 teaspoon vanilla
1/2 teaspoon dark rum

Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy. Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.  Add frosting to a piping bag and decorate as desired.

(Source for cupcakes and frosting:  http://www.erinsfoodfiles.com/2009/02/bananas-foster-cupcakes.html)