Last Updated on February 11, 2026
These banana cupcakes with marshmallow frosting look like they came from a fancy bakery, but they start with a box of cake mix. The secret is adding mashed bananas and warm spices to yellow cake mix, then topping them with billowy marshmallow meringue that you torch until it’s golden and toasted. The waffle cone pieces on top add a fun crunch and make these feel extra special. They’re perfect for birthday parties, potlucks, or just when you want something that tastes homemade without spending all day in the kitchen.
Quick Highlights
- Starts with cake mix - no fussy measuring
- Bakery-style marshmallow meringue frosting
- Fun to torch and decorate
Picking Your Ingredients & Tools
What cake mix brand works best? Betty Crocker yellow cake mix is recommended, but any brand will work. The key is adding those mashed bananas and spices to elevate it.
How ripe should the bananas be? Over-ripe with lots of brown spots. The riper they are, the more banana flavor you’ll get in every bite.
Do I really need a candy thermometer? Yes, for this recipe you do. The sugar syrup needs to reach exactly 235°F to create that perfect glossy meringue. A candy thermometer takes the guesswork out.
What about the kitchen torch? You can find affordable kitchen torches at most kitchen stores or online. If you don’t have one, you can broil the frosted cupcakes for 30-60 seconds, but watch them like a hawk so they don’t burn.
The Secret to Perfect Meringue
Whip to stiff peaks first: Before adding the hot syrup, your egg whites need to hold stiff peaks. This is your foundation for stable frosting.
Add sugar slowly: When you’re adding that first cup of sugar, do it gradually-about a teaspoon at a time. Rushing this step can deflate your meringue.
Master the hot syrup pour: This is the trickiest part. Pour the hot sugar syrup in a very slow, steady stream while the mixer runs on low. If you dump it in too fast, you’ll scramble the egg whites. Aim for the side of the bowl, not directly on the whisk.
Whip until glossy: After all the syrup is in, crank the mixer to high and keep whipping until the meringue is thick, glossy, and holds its shape beautifully.
Cool cupcakes completely: This is non-negotiable. If your cupcakes are even slightly warm, the meringue will melt and slide right off.
Fun Ways to Switch It Up
- S’mores style: Add mini chocolate chips to the batter and crushed graham crackers on top
- Nutty version: Fold chopped walnuts into the batter
- Tropical twist: Use coconut cake mix and top with toasted coconut flakes
- Chocolate drizzle: Drizzle melted chocolate over the torched meringue
- Cinnamon sugar: Dust the tops with cinnamon sugar before torching
Make-Ahead & Storage Tips
Counter
1-2 days in an airtight container at room temperature. The meringue frosting doesn’t hold up well in the refrigerator, so these are best enjoyed the same day they’re made.
Make-Ahead Notes
Make-ahead instructions
📋 Recipe
Banana Cupcakes with Marshmallow Frosting
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Ingredients
Cupcakes
- 1 box yellow cake mix (Betty Crocker)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of cloves
- Water, oil, and eggs (as listed on box)
- 3 large over-ripe bananas mashed (about 1½ cups)
Marshmallow Frosting
- 5 egg whites large
- ½ teaspoon cream of tartar
- Pinch of salt
- 2 cups granulated sugar divided
- 2 teaspoons vanilla extract
- ⅔ cup water
- Waffle cone pieces
Instructions
- Preheat oven to 350°F.
- Line cupcake pan with liners.
- In a large bowl, whisk together the dry cake mix, baking soda, cinnamon, nutmeg, and cloves until well combined.
- Add the water, oil, and eggs as directed on the cake mix box.
- Beat on medium speed or vigorously by hand for 2 minutes.
- Fold in the mashed bananas until fully incorporated.
- Fill cupcake liners about two-thirds full.
- Bake for 12-17 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
- For the frosting, combine egg whites, cream of tartar, and salt in a large mixing bowl.
- Whip on medium speed until the mixture becomes foamy.
- While the mixer continues running, gradually add 1 cup of sugar in a slow, steady stream (about 1 teaspoon at a time).
- Continue whipping until the meringue reaches stiff peaks.
- Mix in the vanilla extract, then reduce speed to low.
- In a small saucepan, combine the remaining 1 cup of sugar with the water.
- Heat over medium heat, stirring until the mixture boils and reaches 235°F on a candy thermometer.
- With the mixer on low speed, pour the hot sugar syrup into the meringue in a very slow, steady stream.
- Once all the syrup has been incorporated, increase the mixer speed to high and whip until the meringue becomes very stiff and glossy.
- Generously top each cupcake with the marshmallow frosting.
- Use a kitchen torch to lightly brown the frosting, creating random patches of golden caramelization.
- Finish by adding waffle cone pieces to the top.
- Serve and enjoy!
