It's really a shame that these cupcakes are so homely because they're some of the best I've ever made.
Moist banana cake, Brown Sugar Cinnamon frosting, and Rum caramel sauce.
A perfect, magical combination! Make sure to use fresh brown sugar, and whip it long enough, so your frosting isn't gritty.
The Rum Caramel Sauce can be made up to a week ahead of time to save time. Just store it in the fridge and warm it up slightly before drizzling over your frosted cupcakes.
