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

Print
Print
this recipe
Save
Save
to recipe box

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

Directions:

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:

  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.
    Pin It

53 Responses to “Banana Cupcakes with Bourbon Butterscotch Filling and Toasted Marshmallow Frosting”

  1. #
    1
    Averie @ Averie Cooks — March 6, 2013 @ 11:38 am

    Naomi they are so beautiful! The piping + torching = magical! And the flavors. Banana, butterscotch, marshmallow, bourbon. Genius combo!

    Reply

  2. #
    2
    Katrina @ Warm Vanilla Sugar — March 6, 2013 @ 11:52 am

    This frosting looks absolutely fabulous! I’m in total love!

    Reply

  3. #
    3
    Heidi — March 6, 2013 @ 12:06 pm

    Where’s the banana?

    Reply

    • Naomi replied: — March 6th, 2013 @ 1:31 pm

      Yikes! I just updated the recipe to reflect the bananas.

      Reply

  4. #
    4
    Robyn Stone | Add a Pinch — March 6, 2013 @ 12:53 pm

    Oh my Naomi, I do believe these cupcakes are an Event!!! They are gorgeous and my mouth is watering over the toasted marshmallow frosting!!!

    Reply

  5. #
    5
    Sarah — March 6, 2013 @ 1:06 pm

    looks delicious (as usual!) – but where is the banana?

    Reply

    • Naomi replied: — March 6th, 2013 @ 1:32 pm

      Sarah-D-oh! I just updated the recipe.

      Reply

  6. #
    6
    Amanda — March 6, 2013 @ 1:26 pm

    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!!

    Reply

  7. #
    7
    Jen @ Savory Simple — March 6, 2013 @ 1:48 pm

    These certainly sound amazing to me!

    Reply

  8. #
    8
    Belinda @themoonblushbaker — March 6, 2013 @ 1:50 pm

    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.

    Reply

  9. #
    9
    Christy @ My Invisible Crown — March 6, 2013 @ 2:02 pm

    I think they look amazing and if you don’t have a circle of friends that enjoys sweets (well, something is seriously wrong with them) I’ll be a cupcake fluffer!!! :)

    Reply

  10. #
    10
    Kevin (Closet Cooking) — March 6, 2013 @ 2:11 pm

    The title sounds amazing and they look even better if that is at all possible!

    Reply

  11. #
    11
    marla — March 6, 2013 @ 2:17 pm

    Love the new look of your blog and of course these cupcakes!

    Reply

  12. #
    12
    Julie @ Table for Two — March 6, 2013 @ 2:31 pm

    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

    Reply

  13. #
    13
    Aimee @ Simple Bites — March 6, 2013 @ 2:35 pm

    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. =)

    Reply

  14. #
    14
    Maria — March 6, 2013 @ 2:54 pm

    Wow! Gorgeous cupcakes!

    Reply

  15. #
    15
    Nancy P.@thebittersideofsweet — March 6, 2013 @ 3:21 pm

    These seriously look amazing! I need to try that frosting!

    Reply

  16. #
    16
    Sommer@ASpicyPerspective — March 6, 2013 @ 3:21 pm

    Fabulous Cupcakes!! And I love the new look of your site. So clean and fresh!

    Reply

  17. #
    17
    Gaby — March 6, 2013 @ 5:26 pm

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

    Reply

  18. #
    18
    Laura (Tutti Dolci) — March 6, 2013 @ 6:01 pm

    These are perfection! Love the toasted marshmallow frosting.

    Reply

  19. #
    19
    Lora — March 6, 2013 @ 6:22 pm

    These are some awesome flavor packed cupcakes. Bravo!

    Reply

  20. #
    20
    Paula - bell'alimento — March 6, 2013 @ 6:44 pm

    Those would not stand a chance around me. Swoon.

    Reply

  21. #
    21
    Annie @ Annie'a City Kitchen — March 6, 2013 @ 6:49 pm

    Holy moly! I want to live in that marshmallow frosting. It’s almost too pretty to eat. Almost. I’d totally eat it.

    Reply

  22. #
    22
    Mimi @ Culinary Couture — March 6, 2013 @ 6:58 pm

    Love your new blog design! Did you use a 1M tip to pipe the frosting or a different tip?

    Reply

  23. #
    23
    Brandon @ Kitchen Konfidence — March 6, 2013 @ 7:32 pm

    I love everything about these cupcakes. Especially the caramelized frosting :)

    Reply

  24. #
    24
    Megan {Country Cleaver} — March 6, 2013 @ 7:39 pm

    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.

    Reply

  25. #
    25
    Angelyn @ Everyday Desserts — March 6, 2013 @ 9:03 pm

    These cupcakes are beautiful! And your pictures are stunning .. as always :)

    Reply

  26. #
    26
    Jenny Flake — March 6, 2013 @ 9:29 pm

    All of your desserts make me so hungry!! These cupcakes are just perfect!

    Reply

  27. #
    27
    Ela — March 7, 2013 @ 12:09 am

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

    Reply

  28. #
    28
    Erin @ Table for 7 — March 7, 2013 @ 12:40 am

    Just beautiful!

    Reply

  29. #
    29
    Joanna @ Chic & Gorgeous Treats — March 7, 2013 @ 1:42 am

    LOVE the combination! I have weakness towards bourbon & butterscotch. Plus your photos are always so beautiful and drool worthy. Truly inspiring!!! ♥

    Reply

  30. #
    30
    Michelle @ Brown Eyed Baker — March 7, 2013 @ 3:16 am

    Absolutely amazing cupcakes!

    Reply

  31. #
    31
    Reem — March 7, 2013 @ 4:55 am

    These are truly an event!
    Im loving the toasted frosting. .. Beautiful

    Reply

  32. #
    32
    Nicole @ Lapetitebaker — March 7, 2013 @ 8:49 am

    I am loving the new look. It showcases your beautiful food photography like these cupcakes for example. They are almost too pretty to eat!

    Reply

  33. #
    33
    Natasha — March 7, 2013 @ 4:25 pm

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

    Reply

    • rosita vargas replied: — March 6th, 2014 @ 3:50 pm

      Se ve riquìsimo un aspecto magnìfico muy prefectas,abrazos.

      Reply

  34. #
    34
    amelia — March 7, 2013 @ 8:57 pm

    Oh my! These are absolutely amazing!

    Reply

  35. #
    35
    Kristi @ Cherry Jasmine — March 8, 2013 @ 3:59 pm

    Oh my gosh – I want to order a dozen of these and have them sent to me pronto. Yum!

    Reply

  36. #
    36
    Irene — March 9, 2013 @ 2:12 am

    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!!!

    Reply

  37. #
    37
    Anna @ Crunchy Creamy Sweet — March 10, 2013 @ 2:56 pm

    The toasted marshmallow swirls – mesmerizing!!! Love the new design, Naomi!

    Reply

  38. #
    38
    janna — March 12, 2013 @ 1:40 am

    These are gorgeous! Ignore the haters!

    Reply

  39. #
    39
    Elizabeth @ Confessions of a Baking Queen — March 22, 2013 @ 11:40 pm

    Wow these look delicious! And the toasted marshmallow frosting looks perfect!!

    Reply

  40. #
    40
    female body tips — May 6, 2013 @ 9:54 am

    I visit every day a few sites and websites to read articles, but this
    webpage provides quality based posts.

    Reply

  41. #
    41
    EXTREME RULES 2013 — May 12, 2013 @ 7:40 pm

    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!

    Reply

  42. #
    42
    kat — May 13, 2013 @ 11:09 pm

    loved it!! second recipe of yours i’ve tried!! :)

    Reply

  43. #
    43
    marisol — May 18, 2013 @ 6:25 pm

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

    Reply

  44. #
    44
    Tracy | Peanut Butter and Onion — May 22, 2013 @ 8:49 am

    I love your food… it makes me want to bake

    Reply

  45. #
    45
    michelle — July 5, 2013 @ 12:13 am

    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?

    Reply

  46. #
    46
    gloria — July 5, 2013 @ 7:42 am

    These look perfect and delicious!! Love them!

    Reply

  47. #
    47
    Reed — August 1, 2013 @ 8:01 am

    The new generation hair straightener from CHI has been fitted with
    a comprehensive safety feature to prevent you from accidentally
    leaving your straighteners on when unattended while the Ceramic Technology work together to reduce stress to the hair and enhance hair’s vitality resulting in a healthy straightening experience making your hair feel smooth, silky, soft and beautifully manageable. One of the best advantages of the sedu hair iron compares to other hair irons is that it brings the desired outcome faster. Basically dry it until that hair is only slightly moist, then permit it to finish drying naturally.

    Reply

  48. #
    48
    Katya — December 2, 2013 @ 8:18 pm

    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!

    Reply

  49. #
    49
    Noah — March 30, 2014 @ 4:40 pm

    oh dude these look delicious! I love frosting!

    Reply

  50. #
    50
    Kelly — March 30, 2014 @ 4:58 pm

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

    Thanks! Love your blog!!!

    Reply

Leave a Comment





Current day month ye@r *