Banana Cupcakes with Marshmallow Frosting

A cupcake with toasted marshmallow frosting in a yellow wrapper sits on a plate surrounded by small marshmallows.

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Banana Cupcakes with Marshmallow Frosting

Moist banana cupcakes topped with fluffy toasted marshmallow frosting and waffle cone pieces.

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Prep Time30

Cook Time17

Total Time50

Servings: servings

Calories: 197kcal

Author: Corinne Schmitt

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!

Notes

Use over-ripe bananas for best flavor. Cupcakes must be completely cool before frosting. Add hot syrup slowly to avoid scrambling egg whites. Best enjoyed same day.

Nutrition