Get ready to make a dessert that they will go bananas for…literally! These banana cupcakes have it all – big banana flavors, creamy marshmallow frosting, and a touch of waffle cone.
It’s like a carnival in a cupcake liner, perfect for any kind of party at any time of year. Kids will naturally love them, but it’s the adults that beg for this recipe. See, these banana cupcakes are touched off with a little hit from your kitchen torch…you know, the one in your crème brûlée kit that you use maybe once in a blue moon?
Lightly torching the tops of the frosting gives it a s’mores like finish, and with that crispy piece of waffle cone tucked into the top, it’s got all the makings of a sophisticated dessert that has a fun twist.
Those that say you can’t please everyone obviously never had these banana cupcakes. Now you can make them for casual or formal gatherings and have the best dessert in the bunch!
Love banana flavor for a dessert? Try this banana cinnamon roll smoothie.
What You Will Need for Banana Cupcakes
For the Cupcakes:
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 of cake mix
3 large over-ripe bananas mashed; about 1 1/2 cups
For the Frosting:
5 egg whites, large
1/2 tsp cream of tartar
Pinch of salt
2 cups granulated sugar, divided
2 tsp vanilla extract
2/3 cups water
Waffle cone pieces
Make Your Own Banana Cupcakes
Fortunately, it won’t drive you completely bananas to make banana cupcakes. You’ll get the oven ready and put your cupcake liners in the pan, then whisk the box mix, baking soda, cinnamon, nutmeg, and cloves together.
Listen to the box and add water, oil, and eggs as directed. Then let your mixer combine it all. You’ll stir the mashed bananas in, then pour this batter into the cupcake liners.
Bake, cool, and start on that fabulous frosting. Whip it together – the egg whites, cream of tartar, and salt – until it becomes foamy. Then as you continue whipping, add a cup of sugar. You want to do this so it’s going in as a slow and steady stream.
Once all sugar is in, keep whipping until it creates a meringue with stiff peaks. Put in the vanilla while whipping on low. Meanwhile, you’ll make the hot sugar syrup on the stove. A candy thermometer can help you make sure it’s at the right temperature.
Then you can slowly and steadily stream the hot sugar syrup into your meringue while whipping. Turn things up to high speed and you’ll wind up with a stiff and glossy creation from your mixer. You can then frost the banana cupcakes and hit them with the kitchen torch.
The waffle cones pieces go in last. To avoid them getting soggy, put them in right before you serve it to your crowd of monkeys!
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; are listed on the box
3 large over-ripe bananas mashed; about 1 1/2 cups
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
Directions:
- Preheat the oven to 350 degrees.
- Line a cupcake pan with cupcake liners
- In a large bowl whisk together dry box mix, baking soda, cinnamon, nutmeg and cloves.
- Add water, oil, and eggs as directed on the box.
- With the mixer on medium speed or beat vigorously by hand for 2 minutes.
- Stir in mashed bananas.
Bake for 12-17 minutes or until a toothpick is inserted in the center
- comes out clean.
- Cool completely.
- Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.
- While continuing to whip, add 1 cup of the sugar in a very slow and steady stream; about 1 teaspoon at a time.
- Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
- Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
- Place the remaining 1 cup of sugar in a small pot, along with the water.
- Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.
- In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip at low speed.
- When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.
- Top the cupcakes with the frosting and using a kitchen torch, randomly torch the top of the frosting until the desired crisp is reached; top with the waffle cone pieces.
- Serve and enjoy!!!
Banana Cupcakes with Marshmallow Frosting
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
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
- Preheat the oven to 350 degrees.
- Line a cupcake pan with cupcake liners
- In a large bowl whisk together dry box mix, baking soda, cinnamon, nutmeg and cloves.
- Add water, oil and eggs as directed on the box.
- With the mixer on medium speed or beat vigorously by hand for 2 minutes.
- Stir in mashed bananas.
- Bake for 12-17 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely.
- Place the egg whites, cream of tartar, and salt in a large mixing bowl
- and whip on medium speed until foamy.
- While continuing to whip, add 1 cup of the sugar in a very slow and steady stream; about 1 teaspoon at a time.
- Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
- Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
- Place the remaining 1 cup of sugar in a small pot, along with the water.
- Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.
- In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.
- When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.
- Top the cupcakes with the frosting and using a kitchen torch, randomly torch the top of the frosting until desired crisp is reached; top with the waffle cone pieces.
- Serve and enjoy!!!