Bakers Royale

Banana Cupcakes with Bourbon Butterscotch Filling and Toasted Marshmallow Frosting

By 56 Comments

So that happened (see title). Sounds like an event or something, right? Well I might possibly have something there by qualifying this cupcake as an event with its stuffing and fluffing—oh, get your minds out of the gutter, because following up the stuffing and fluffing is torching. See why you didn’t want to go there. Now back to the food. Yeah, there’s a lot going on, but don’t worry, it comes together in a face-stuffing sort of way.

Banana Cupcakes with Bourbon Butterscotch Filling and Toasted Marshmallow Frosting from Bakers Royale

And every time I make something like this, I sort of laugh with anticipation that I will receive a text from a friend that reads, “You make disgusting food”. Really, no lie, that’s my reality. From there it usually goes into, “Who eats that stuff – too sweet, too much going on, too fattening, too this, too that, and too everything that’s anti-sweet”.  I know—be glad I’m telling you now to close your disbelieving mouth, because I always forget and sit there slack jawed, hunched over my phone texting back and forth until my cramping thumbs scream at me to stop engaging crazy.

Banana Cupcakes with Bourbon Butterscotch Filling and Toasted Marshmallow Frosting by Bakers Royale

What is wrong with me? It’s like I have this mental block—seriously, I am a very accepting person, but friends with non-dessert-eating habits, what?  Here’s where if I understood that whole six degrees of separation theory, I could cast and pull in the “connectedness net” to peer pressure the “crazies” into retraining their palates.

Banana Cupcakes with Bourbon Butterscotch Filling and Toasted Marshmallow Frosting via Bakers Royale

Banana Cupcakes with Bourbon Butterscotch Filling and Toasted Marshmallow Frosting

Banana Cupcakes with Bourbon Butterscotch Filling and Toasted Marshmallow Frosting

Yield: Makes 16 cupcakes

Ingredients

  • BANANA CUPCAKES
  • 2 1/2 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 13 0z bananas, very ripe, pureed (about 3 large bananas)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • BOURBON BUTTERSCOTCH
  • 4 tablespoons butter
  • 1 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 5 tablespoons bourbon
  • MARSHMALLOW FROSTING
  • 5 large egg whites
  • 11/2 cup sugar

Instructions

PREPARATION

Position a rack in the lower third of the oven. Heat the oven to 350 degrees F.

TO MAKE BANANA CUPCAKES

  1. Whisk the flour, baking powder, baking soda, and salt in a bowl to blend; set aside. Using an electric mixer, beat the sugars and eggs in a large bowl until pale and fluffy. Beat in buttermilk. Gradually beat in oil. Beat in bananas. Beat in cinnamon, nutmeg, and vanilla extract. Add the flour mixture and stir just until blended.
  2. Fill cupcake wells 1/2 way up and bake at 350 degrees F for about 18 minutes or until tops are golden brown and a tester inserted into the center of the cupcake comes out with moist crumbs attached.  Remove from oven and cool completely before frosting.

TO MAKE BOURBON BUTTERSCOTCH

  1. Melt butter and sugar in saucepan over medium heat. Cook mixture until it becomes liquid, stirring every once in awhile. Add cream and whisk to combine. Bring mixture to a boil. Stir boiling mixture for 3-4 minutes. Remove from heat and cool to room temperature. Whisk bourbon into cooled butterscotch.

TO MAKE MARSHMALLOW FROSTING

  1. Whisk egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie) simmering water. Heat mixture to 160 degrees F while whisking constantly.
  2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.

ASSEMBLY

  1. Fill pastry bag fitted with Wilton's 1M tip or any desired tip. Pipe marshmallow frosting along perimeter of cupcake. Fill center with bourbon butterscotch. Pipe frosting on top of bourbon butterscotch center.
  2. Place fully assembled cupcake on a fire proof surface and quickly torch frosting for a toasted marshmallow finish.

Notes

NOTES:

  1. Click here to see a Vine video on how to stuff and pipe these cupcakes.
  2. The bourbon butterscotch can be made two weeks in advanced and kept in an airtight container in the refrigerator.
  3. To make this non-alcoholic, skip the bourbon.
  4. Save yourself some money and just buy a Bernzomatic propane torch instead  of one of these kitchen torches you usually see in William Sonoma and Sur la Table. They can be twice the price and aren't nearly as strong.

© Naomi Robinson | Bakers Royale
Category: Cupcakes

Comments

  6. Amanda says

    I love what you make. Your whole blog (and now even the savory dishes!!) is a feast for the eyes… AND palate! Dont listen to those negative nellies who just dont know any better. Keep on making these fabulous and beautiful desserts and treats!!

  10. Belinda @themoonblushbaker says

    I am so excited you posted this as i needed to make a banana cake for my bother in law birthday. These are such beautiful pictures which really do simulate the senses. I am going to change the butterscotch for toffee so i change up the bananoffee pie.

  14. Julie @ Table for Two says

    I saw your Vine video on this and you’re so good at torching the frosting! Seriously, I would burn the entire thing. This is a gorgeous cupcake and I’m dying over the bourbon filling! hehe

  15. Aimee @ Simple Bites says

    Everything in moderation, right? Although, I’d have a hard time with modesty if face with a plate of these cupcakes. What a dynamo flavor combination!

    PS> Congrats on the new look!! It’s really awesome and must feel great to have it done. =)

  19. Gaby says

    all I want in life is to be your neighbor and chief recipe taste tester 🙂 These look stunning as usual

  25. Megan {Country Cleaver} says

    People with non-dessert-eating-tendancies freak me the eff out. No really. It’s just..not right. And then my mission in life is to shove a cupcake into their mouth when they least expect it.

  28. Ela says

    Good that you posted this. I’ve got 3 bananas waiting to be baked into something special. This is it! Thanks.

  35. Natasha says

    I am suspicious of anyone who doesn’t eat dessert. These look good, and plus, they have bourbon, so how could that be bad?

  38. Irene says

    I love your new site, I find it much easier to navigate now! As for these cupcakes, your piping work is so amazing, I’m envious!!!

  42. EXTREME RULES 2013 says

    Hello there! Quick question that’s entirely off topic. Do you know how to make your site mobile friendly? My blog looks weird when viewing from my iphone. I’m trying
    to find a theme or plugin that might be able to resolve this issue.
    If you have any recommendations, please share. Many thanks!

  44. marisol says

    Hi, I love the blog!! Is this a fluffy banana recipe? I’ve been experimenting but they all seem to be muffin like.

  46. michelle says

    Looks delicious! Love the Vine video! Thanks for posting that! If you don’t have a kitchen torch, do you think it would still have the same effect if put back in the oven to toast after frosting?

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  49. Katya says

    If I wanted to make these the night before, should I frost them and put them in the fridge, make the forsting, but frost in the morning, or do everything in the morning while keeping the cupcakes in airtight container? Thanks so much!

  52. Kelly says

    Gorgeous cupcakes! Quick question, where do you get your cupcake liners?

    Thanks! Love your blog!!!

  53. Hillary says

    Small point. The marshmallow frosting is actually a type of meringue. Marshmallows have corn syrup, gelatin and other stuff in the them.

    This is a very pretty cupcake and sounds delicious, I do however have some concerns before making them. Have you had issues with it breaking down?

  54. Nicole says

    While looking for a recipe for a banana cupcake, I found your website with both the Banansplit and the recipe above. Now I am wondering if you can explain to me the difference between a recipe with butter (the Bananasplit recipe) and one with oil (the one above). What can I expect regarding taste and consistency, very different, similar…? This is more of a general question, as I would like to learn more about the general “rules” of baking / cupcake making. Thanks!

  55. Caroline Camie says

    these cupcakes are absolutely amazing! We served them at my granddaughter’s birthday celebration, and they were an instant hit. Everyone couldn’t get enough of them and raved about how delicious they were. Thank you for creating such a delightful treat!

  56. Ava Marie says

    Banana cupcakes are a moist and flavorful delight, blending ripe bananas into a light batter. Topped with creamy frosting, they offer a perfect balance of sweetness and natural goodness.

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