Bananas Foster Surprise Cupcakes

• 3/4 cup butter, softened
• 2 cups sugar
• 2 tablespoons dark brown sugar
• 3 large eggs, room temperature
• 1-3/4 cups mashed ripe bananas (about 4-5 medium)
• 1-1/2 cups buttermilk
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 jar (12 ounces) hot caramel ice cream topping
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon rum extract
• 2-1/4 cups packed brown sugar
• 1 cup heavy whipping cream
• 1/2 teaspoon baking soda
• 1/2 cup butter, cubed
• 1/4 teaspoon rum extract
• Sliced bananas, whipped cream and turbinado (washed raw) sugar

1. 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.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375u0b0 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.
3. 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.
4. 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.
5. Beat frosting on high until thickened, 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.

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Taken from www.tasteofhome.com/recipes/bananas-foster-surprise-cupcakes/ (may not work)