Banana Cupcake with Marshmallow Frosting

May 25, 2020
Banana Cupcake with marshmallow frosting on a plate.

For years I have baked with bananas. I like using very ripe and dark bananas for baking.
I have used the same recipe all of my adult life. My mother would make banana bread when I was growing up, and I have always enjoyed it.
This recipe is a little different, a banana cupcake creation with marshmallow frosting. This recipe uses a cake mix instead of flour and incorporates cinnamon, nutmeg, and cloves into the method.

The Frosting:
This marshmallow frosting is mixed until it reaches stiff peaks. I top each cupcake with the frosting and use a kitchen torch to crisp up the top. While using a kitchen torch, be sure to proceed with caution.
I then top the cupcakes with broken waffle cone pieces. This method creates a beautiful presentation. Be sure to check out my Minnie Mouse Cupcake recipe here.

Banana Cupcakes with Marshmallow Frosting


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

Mashed bananas in a bowl.

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


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.


Sheila's Kitchen Chronicles: A Southern Baking Journey

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