Banana Cupcakes with Marshmallow Frosting

I may be a bit obsessed with bananas. They are a perfect ingredient to incorporate in breakfast, snacks, or dessert recipes. There are truly so many options! Today I’m sharing a must-try Banana Cupcakes recipe with homemade Marshmallow Frosting!

Banana Cupcakes with Marshmallow Frosting

This recipe uses shortcuts like boxed cake mix along with pantry staples to make this delicious banana cupcakes recipe. Measurements with easy to follow printable directions are at the bottom of this post.

Ingredients:

• yellow cake mix <— here’s what we used
• baking soda
• cinnamon
• nutmeg
• cloves
• water
• oil
• eggs
• bananas

For the Marshmallow Frosting:

• egg whites
• cream of tartar
• salt
• granulated sugar
• vanilla extract
• water
• waffle cone pieces

Directions:

1. Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners
2. In a large bowl whisk together dry box mix, baking soda, cinnamon,
   nutmeg and cloves.
3. Add water, oil, and eggs as directed on the box.
4. With the mixer on medium speed (or beat vigorously by hand) for 2 minutes.
5. Stir in mashed bananas.
6. Bake for 12-17 minutes or until a toothpick inserted in the center
   comes out clean. Cool completely.
7. In the meantime, place the egg whites, cream of tartar, and salt in a large mixing bowl
   and whip on medium speed until foamy.
8. While continuing to whip, add 1 cup of the sugar in a very slow and
   steady stream; about 1 teaspoon at a time.
9. Once the entire cup of sugar has been added, continue to whip until
   the meringue can hold stiff peaks.
10. Whip in the vanilla extract, and continue to stir the meringue on low
    speed while you prepare the hot sugar syrup.
11. Place the remaining 1 cup of sugar in a small pot, along with the water.
12. Place the pot over medium heat and cook until the syrup boils and
    reaches 235 degrees F.
13. In a very slow and steady stream, add the hot sugar syrup to the
    meringue, while continuing to whip on low speed.
14. When all the syrup has been added, turn the mixer up to high speed and
    whip until very stiff and glossy.
15. Add frosting to the cupcakes and using a kitchen torch, randomly
    torch the top of the frosting until the desired crisp is reached; top with
    the waffle cone pieces for added flare.

Print the recipe below!

Related Recipes: Banana Pudding Cake, Blueberry Banana Trifle, Banana Chocolate Chip Muffins, Banana Chocolate Chip Bread, Banana Cupcakes with Homemade Chocolate Fudge Frosting 

5 from 2 votes

Print

Banana Cupcakes with Marshmallow Frosting

This decadent treat includes mashed bananas and cake mix, along with homemade marshmallow frosting!

Course Dessert

Cuisine American

Keyword banana, cupcake, dessert

Prep Time 10 minutes

Cook Time 17 minutes

Total Time 27 minutes

Servings 12 cupcakes

Author My Boys and Their Toys

Ingredients

For the cupcakes: Ingredients: 1 box yellow cake mix; I used Betty Crocker 1 TSP baking soda 1/2 TSP cinnamon 1/4 TSP nutmeg Pinch of cloves Water, oil and eggs; that are listed on the box 3 large over-ripe bananas mashed; about 1 1/2 cups

For the Marshmallow Frosting: 5 egg whites, large 1/2 TSP cream of tartar pinch of salt 2 C granulated sugar, divided 2 TSP vanilla extract 2/3 C water Waffle cone pieces

Instructions

1 Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners 2 In a large bowl whisk together dry box mix, baking soda, cinnamon, nutmeg, and, cloves. 3 Add water, oil, and eggs as directed on the box. 4 With the mixer on medium speed (or beat vigorously by hand) for 2 minutes. 5 Stir in mashed bananas. 6 Bake for 12-17 minutes or until a toothpick inserted in the center comes out clean. Cool completely. 7 In the meantime, place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy. 8 While continuing to whip, add 1 cup of the sugar in a very slow and steady stream; about 1 teaspoon at a time. 9 Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks. 10 Whip in the vanilla extract, and continue to stir the meringue on lows peed while you prepare the hot sugar syrup. 11 Place the remaining 1 cup of sugar in a small pot, along with the water. 12 Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F. 13 In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed. 14 When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy. 15 Add frosting to the cupcakes and using a kitchen torch, randomly torch the top of the frosting until the desired crisp is reached; top with the waffle cone pieces for added flare.

We hope you enjoy these homemade banana cupcakes! Come back and let us know what you thought!

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