Banana Smore Cupcake Recipes

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MARI'S BANANA CUPCAKES



Mari's Banana Cupcakes image

These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!

Provided by Mari

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 35m

Yield 14

Number Of Ingredients 9

3 bananas, mashed
1 cup white sugar
2 eggs, lightly beaten
¾ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
3 tablespoons buttermilk
1 cup chopped pecans
1 cup confectioners' sugar, or as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
  • Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 43.9 g, Cholesterol 26.7 mg, Fat 18.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 193.9 mg, Sugar 26.7 g

BANANA CUPCAKES



Banana Cupcakes image

This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it. -Wanda Thole, Leonard, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 15

1/2 cup shortening
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 medium)
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
FROSTING:
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
3 to 4 tablespoons milk
Colored sprinkles, optional

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.

Nutrition Facts : Calories 297 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 204mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

MARSHMALLOW-FILLED BANANA CUPCAKES



Marshmallow-Filled Banana Cupcakes image

A friend gave me this recipe when I first moved into my neighborhood 40 years ago. It might seem more time consuming than it is, but it's easy and the results are incredible. -Monique Caron, Buxton, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 14

3/4 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
FILLING:
1 cup butter, softened
2 cups marshmallow creme
1-1/2 cups confectioners' sugar
Additional confectioners' sugar

Steps:

  • Preheat oven to 375°. Line 18 muffin cups with paper or foil liners. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, marshmallow creme and confectioners' sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners' sugar.

Nutrition Facts : Calories 373 calories, Fat 19g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 195mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.

CAMPFIRE S'MORES BANANA BOATS



Campfire S'mores Banana Boats image

Gather 'round the campfire for these banana boat s'mores. Just fill a sliced banana (peel and all) with marshmallows, chocolate chips and Golden Grahams Cereal, wrap in tin foil and bake over the fire.

Provided by By Jessica Walker

Categories     Dessert

Time 15m

Yield 4

Number Of Ingredients 4

4 bananas
1/2 cup chocolate chips
1/2 cup miniature marshmallows
1/2 cup crushed Golden Grahams™ cereal

Steps:

  • Cut 4 (12-inch) sheets of foil.
  • Make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket.
  • Fill each banana with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and 2 tablespoons cereal.
  • Wrap each banana in foil, making sure that foil opening is on top. Using tongs, set wrapped bananas in coals of campfire; cook 8 to 10 minutes. Carefully remove from fire; peel back foil.

Nutrition Facts : Calories 270, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 31 g, TransFat 0 g

MOIST BANANA CUPCAKES



Moist Banana Cupcakes image

I got this recipe my mother-in-law more than 40 years ago. They taste as good today as they did back then!-Arloia Lutz, Sebewaing, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1/3 cup shortening
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
3/4 cup mashed ripe bananas (about 2 small bananas)
1-1/3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon confectioners' sugar

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 2g protein.

S'MORES CUPCAKES



S'mores Cupcakes image

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 cupcakes

Number Of Ingredients 17

3/4 cup all-purpose flour (100 grams)
1/2 cup graham cracker crumbs (68 grams)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup plus 1 tablespoon vegetable oil, divided (60 milliliters plus 15 milliliters)
3/4 cup granulated sugar (150 grams)
1 egg
3/4 teaspoon vanilla extract
1/2 cup buttermilk (125 milliliters)
2 tablespoons boiling water (30 milliliters)
2 tablespoons cocoa powder (9 grams)
3 egg whites
3/4 cup granulated sugar (150 grams)
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
12 squares milk chocolate, optional

Steps:

  • For the cupcakes: Preheat your oven to 350 degrees F (175 degrees C) and a line muffin tin with liners.
  • Whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt in a medium bowl.
  • Beat together 1/4 cup of vegetable oil with the sugar, egg and vanilla in a large bowl until light and fluffy, about 2 minutes, scraping down the bowl about halfway through.
  • Add about a third of the dry ingredients into the sugar and oil mixture and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water.
  • Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside.
  • Pour about 2 tablespoons of the graham cracker cake batter into each cupcake liner followed by 2 tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect. Bake the cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature.
  • For the marshmallow topping: Whisk together the egg whites, sugar and salt in a large metal or glass bowl or the bowl of your stand mixer and place it over a saucepan containing about 2 centimeters (1 inch) of simmering water. Cook the egg whites, whisking frequently, until they reach 160 degrees F (72 degrees C), or until the mixture thins and you can no longer feel any sugar granules when you rub some between your fingers, about 4 to 5 minutes.
  • Remove the bowl from the heat and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form, about 4 to 5 minutes. Whip in the vanilla extract then transfer the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake.
  • Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. If desired, garnish with a piece of milk chocolate. Store the cupcakes in the fridge for up to 3 days, letting them sit at room temperature for about 30 minutes to soften up before eating.

SUPER S'MORES CUPCAKES



Super S'Mores Cupcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 24 cupcakes

Number Of Ingredients 20

1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) butter, melted
1/4 cup sugar
2 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1 cup warm water
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
8 large egg whites, at room temperature
2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
3 graham cracker sheets, broken into 24 pieces
One 4-ounce bar semisweet chocolate, broken into 24 shards

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
  • In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
  • For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
  • Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
  • For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
  • Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.

BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING



Banana Chocolate Chip Cupcakes with Cream Cheese Frosting image

I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it's just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!

Provided by merlfish

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 15

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
1 pinch salt
½ cup white sugar
6 tablespoons lightly packed brown sugar
¼ cup unsalted butter, softened
1 egg
2 ripe bananas, mashed
⅓ cup buttermilk
½ cup chocolate chips, or to taste
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Whisk flour, baking soda, baking powder, and salt together in a bowl.
  • Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
  • Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
  • Spread frosting over cupcakes.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 55.3 g, Cholesterol 41.4 mg, Fat 12 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 7.3 g, Sodium 133.8 mg, Sugar 42 g

S'MORES CUPCAKE RECIPE BY TASTY



S'mores Cupcake Recipe by Tasty image

Here's what you need: chocolate cake mix, eggs, oil, powdered sugar, butter, marshmallow fluff, vanilla, graham cracker crumb

Provided by Hitomi Aihara

Categories     Desserts

Time 30m

Yield 12 servings

Number Of Ingredients 8

1 box chocolate cake mix
3 eggs
½ cup oil
1 cup powdered sugar
½ cup butter, softened
7 oz marshmallow fluff, 1 jar
1 teaspoon vanilla
graham cracker crumb, as needed

Steps:

  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine ingredients for the box cake mix. Transfer them into cupcake tins and bake for 20 minutes. Let them cool completely.
  • In a large bowl, combine powdered sugar, vanilla, marshmallow cream, and butter. Mix until frosting forms.
  • Place into a piping bag or plastic bag and cut the corner.
  • Pipe on the frosting and top it off with the graham cracker crumbs.
  • Enjoy!

Nutrition Facts : Calories 399 calories, Carbohydrate 54 grams, Fat 19 grams, Fiber 0 grams, Protein 4 grams, Sugar 36 grams

BANANA S'MORE CUPCAKE



Banana S'More Cupcake image

Created this cupcake out of the blue one day...I was about make some s'more cupcakes when I seen the bananas that needed to be used, thought for a second and this was the result. If you love S'Mores and you like Bananas. Wait until you try this! Graham cracker crust, banana cake, hersey ganache filling, marshmallow frosting, hersey ganache drizzle and sprinkled with graham crumbs...sounds like a bite of heaven huh??? :o) Enjoy!

Provided by Wendy Rusch @AmmaWendy

Categories     Cakes

Number Of Ingredients 23

HERSEY CHOCOLATE GANACHE
1 1/4 cup(s) heavy whipping cream
16-18 ounce(s) hersey candy bars (10-12 average size candy bars)
GRAHAM CRACKER CRUST
1 3/4 cup(s) graham cracker crumbs
3 tablespoon(s) sugar
1/2 cup(s) butter, melted
BANANA CAKE
2 1/2 cup(s) flour, all purpose
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) sea salt
1 cup(s) sugar
1 cup(s) butter, softened
3 - eggs
2 teaspoon(s) vanilla
3 cup(s) bananas mashed with 1 tsp lemon juice
1 cup(s) buttermilk
MARSHMALLOW FROSTING
14 ounce(s) marshmallow cream
1 cup(s) butter, softened
4-5 cup(s) powdered sugar
1/4 cup(s) cream, approximately, or a little more

Steps:

  • Place chocolate bar pieces into a medium glass or steel bowl. Warm cream in microwave until it starts to bubble around the edges, do not allow to boil, remove from microwave and pour over chocolate bar pieces. Let stand 5 minutes, do not stir, then stir until smooth and creamy, be patient, it will come together. Cover with plastic wrap and refrigerate until ready to use.
  • Preheat oven to 350. Line cupcake pans with liners 24ish. Combine crumbs, 3T sugar and melted butter. Set aside a Tablespoon or so for sprinkling over cupcakes later. Put 1 heaping tablespoon of crumbs into each liner and press down with narrow bottom glass or your fingers. Set aside.
  • Sift together flour, baking powder, soda and salt into a medium bowl. Set aside. In a large bowl, cream together butter and sugar, then add eggs one at a time, mixing well after each addition, add in vanilla and bananas. Gradually add half the flour mixture, mixing until just mixed, add buttermilk and mix until just mixed, then repeat with flour mixture until just mixed. Being careful to not over mix. Divide evenly over pressed crumbs. Filingl ¾ full. Bake 17-20 minutes or until toothpick comes out clean. Cool in pans 10 minutes then remove to racks to cool completely. When cakes are cooled, remove middles with apple corer or paring knife. Stir cooled chocolate ganache, fill cupcakes. If too thick, warm in microwave at 15 second intervals until soft enough to fill cupcakes.
  • Beat together marshmallow cream and butter until smooth, add in powdered sugar 1 cup at a time, if needed, add 1T cream at a time, until desired consistency is achieved. Use more powdered sugar to thicken if needed. Pipe or spread onto cupcakes, then drizzle with chocolate ganache and sprinkle with graham crumbs. Store in air tight containers in the refrigerator. Remove from refrigerator 30 minutes before serving. Enjoy!

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