Total Time
Prep 20 mins
Cook 30 mins

Oh my... :) From the Wilton's Cupcake Fun For an extra special flavor, subsititute 1/2 teaspoon of vanilla with rum extract in your batter.

Ingredients Nutrition


  1. Preheat oven 350°F
  2. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
  3. In medium bowl, combine flour, baking soda, and salt; set aside.
  4. Add eggs, vanilla and banana; mix well.
  5. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
  6. Pour into prepared pans.
  7. Bake 20-25 minutes or until toothpick inserted comes out clean.
  8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
  10. In large bowl, combine cream cheese, sugar, cinnamon and milk.
  11. Beat with mixer until well blended.
  12. Refrigerate until ready to use.
  13. Fill cupcake. (Prepare a decorating bag with your icing filling and Round Decorating Tip 230; insert tip in top center of an uniced cupcake and squeeze out a small amount of filling. Or, use the Wilton Dessert Decorator, which includes a filling tip and an easy-to-control cylinder for adding just the right amount.).
  15. Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes.
  16. In microwave safe bowl stir sugar, corn syrup and 1/2 cup water.
  17. In microwave bring syrup mixture to a boil (approx. 5 minutes).
  18. Remove, let mixture cool slightly (1-2 minutes).
  19. Slowly add syrup to meringue mixture.
  20. Beat on HIGH for 4 minutes.
  21. For top of range: Mix sugar, corn syrup and water in 2 quart saucepan. Bring to boil; cool slightly and follow directions above.