Banana Nut Marshmallow Cupcakes

I received a nice email today from someone who asked,

“Did you fall off the face of the Earth!”


I’m still here . . . just slow.

I’m truly a home-body, but lately I’ve just felt like shopping! 

Oh Dear, this is not good.  Staying home is the better alternative.

Why you ask?

  • You don’t spend money.
  • You don’t have to worry about what to wear.

You can BAKE more!

Some of you might think it a bit ODD to top Banana Nut Cupcakes with Fluffy Marshmallow Frosting.

“Oh contraire”

 The Banana Cupcakes are delicious unadorned, but topped with Marshallow Frosting they are supreme!

Cream Cheese Frosting is probably the standard pick, but you must try the alternative.

I added big chunks of Walnuts to the cupcakes . . . but . . . that is optional.

As for the Frosting, it is divine.

If it were up to me, I would add mini Chocolate Chips to the batter. I would have to eat them all by myself . . . if I did though. Chocolate sprinkles on a few will just have to do. It’s also fun to torch a few.  This 7 minute frosting is more like 12, 13, 14, or 15 minute frosting.  Seven minutes of beating just doesn’t cut it.

*Just remember, the secret to good stiff frosting is to BEAT IT TO DEATH!  If you do this, it will even stand proud the next day. This frosting is very similar to our favorite Marshmallow Frosting, but with this recipe you boil a syrup mixture first, then add to to the beaten egg whites.  They are both scrumptious.

Beat together:
 2 egg whites and 1/4 tsp. salt 
until very very Frothy.
Slowly add:
1/4 cup white sugar
Beat until very smooth thick and glossy.
Slowly add:
3/4 Cup light Karo Syrup.
Beat until stiff, stiff, stiff Peaks form.
Fold in 1 tsp. Pure Vanilla
Frost cupcakes, cake or pipe on.
Don’t cover cake tightly.
This recipe will frost 12 to 15 cupcakes or one large cake.
Made with beaten egg whites, this frosting is similar to meringue, but is more stable and study enough for piping.  And, like meringue, it also takes well to browning with a kitchen torch.
1 – 1/2 cups plus 2 tablespoons sugar
2/3 cups water
2 tablespoons light corn syrup
6 large egg whites, room temperature
1.  Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to the side of pan.  Bring to a boil over medium heat, stirring occasionally, until sugar dissolves.  Continue boiling, without stirring, until syrup reaches 230 degrees.
2.  Mean while, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium high speed until soft peaks form.  With mixer running, add remaining 2 tablespoons sugar, beating to combine.
3.  As soon as sugar syrup reaches 230 degrees, remove from heat.  With mixer on med. low speed, pour syrup down side of bowl in a slow, steady stream.  Raise speed to med. high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes.  (More like 12 minutes for me).  Use immediately.
*You can also use a strong hand mixer, but you will need to beat it for much longer.  Put in a pastry bag and pipe on top of cupcakes.  I used a 1M tip.


1/2 cup Crisco or Canola Oil

1 – 1/2 cups sugar

2 eggs

4 Tablespoons Buttermilk

1 Tablespoon Vanilla

 4 large bananas, very ripe

2 cups all purpose flour

1 Teaspoon Baking Soda

1 – 1/2 cups of chopped walnuts (opt)

*If you don’t add nuts, add 2 additional Tablespoons of flour to compensate.


Cream the oil and sugar together.  Next, mash the bananas and add to sugar and oil.  Add buttermilk and eggs and vanilla to the sugar mixture.  Mix the flour and soda together and add to the sugar/banana mixture.  Stir in the chopped nuts. Pour into 2 large loaf pans sprayed with pam and dust lightly with flour.  Bake at 375 degrees about 55 minutes or until done in the center, or bake about 45 minutes for smaller loaves.  These freeze well.

*When making Banana Nut Cupcakes, place liners in cups or grease cupcake pan.  Bake 15 to 20 minutes at 375 degrees or until golden brown, and center is done to the touch.  Let Cool before frosting.

  • Julie - 09/12/2010 - 4:01 pm

    Beautiful cupcakes. Love the marshmallow frosting!ReplyCancel

  • Audrey Crisp - 09/12/2010 - 5:12 pm

    Those look amazing! You should open up a cupcake shop! HAHAH…. Looks yummy!ReplyCancel

  • Brenda - 09/14/2010 - 7:48 am

    Oh wow, your cupcakes look gorgeous!!!! Good enough to eat, lol. That marshmallow frosting looks SOOOO good.ReplyCancel

  • ingrid - 09/28/2010 - 7:05 pm

    They’re so pretty…I love marshmallow and bananas so I’m certain I’d like them together like this.