Banana Cupcakes with Bourbon Butterscotch Filling and Toasted Marshmallow Frosting

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

this recipe

Banana Cupcakes with Bourbon Butterscotch Filling and Toasted Marshmallow Frosting

Yield: Makes 16 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


  • 4 tablespoons butter
  • 1 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 5 tablespoons bourbon


  • 5 large egg whites
  • 11/2 cup sugar



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


  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.


  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.


  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.


  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.


  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.

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  1. 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?


  2. 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!


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