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rum banana and coffee cupcake with a bottle of dark rum
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Rum Banana and Coffee Cupcakes

A moist banana sponge with a rum and coffee kick. Definitely one for the adults!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Cupcakes / Dessert
Cuisine: American
Servings: 12 regular cupcakes or 6 regular and 16 mini cupcakes
Author: Emma

Ingredients

Ingredients for the sponge

  • 125 grams unsalted butter - at room temperature (1 stick and 1 tablespoon)
  • 250 grams caster sugar (1 and 1/4 cups)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 250 grams Plain flour All Purpose sifted, (2 cups)
  • 2 teaspoons Baking powder
  • 4 medium very ripe bananas - mashed
  • 1 tablespoon coffee extract - or very strong black coffee cooled
  • 60 millilitres OVD Rum - any dark rum will work (1/4 cup)

For the frosting

  • 115 grams unsalted butter - soft (1 stick)
  • 500 grams Icing sugar Confectioners sugar, (4 and 1/2 cups)
  • 60 millilitres OVD Rum - any dark rum will work (1/4 cup)
  • 1 tablespoon coffee extract - or very strong black coffee cooled

Instructions

Directions for the sponge

  • Preheat your oven to 180C / 350F / Gas mark 4
  • Line your cupcake pan with 12 cases or lightly grease the pan.
  • Beat the butter and sugar together until they are light and creamy.
  • Add the eggs one at a time mixing briefly in-between each addition.
  • Add the vanilla extract and mix again.
  • Slowly add the flour and baking powder and combine. The mixture will feel very stiff at this point that is fine.
  • Add in the mashed bananas, dark rum and coffee extract, or cooled black coffee.
  • And mix well until everything is combined.
  • Spoon into cupcake pans and place in the oven for 25 minutes or until a skewer comes out clean. If making the mini one adjust the time to 10 minutes.
  • Once baked leave in their pans for 10 minutes until cooled than transfer to a cooling rack until completely cooled.

For the frosting

  • Beat the butter until it is light and fluffy.
  • Gradually add half of the icing sugar and mix in.
  • The butter cream will be stiff and powdery this is a good sign.
  • Add in the rum and coffee extract or cooled black coffee. And mix until everything is well combined.
  • Mix in the rest of the icing sugar and beat until you are left with a smooth buttercream.
  • Once the cupcakes are completely cool spoon you butterceam into a piping bag and swirl on top and sprinkle with very fine fresh ground coffee beans.
  • I used a plain round nozzle as I like the effect, but any nozzle will do. Just pick your favourite, or spoon on a generous amount and spread with a pallet knife.

Notes

If you make mini cupcakes you will need to adjust the baking time. I found 12 minutes was perfect for my slow oven!