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    Banoffee Cupcakes

    30/05/2013 by thebakingexplorer 20 Comments

    Jump to Recipe Jump to Video Print Recipe

    Banoffee Pie is one of my favourite desserts so I just had to turn it into Banoffee Cupcakes! These delicious gooey bites include a moist banana sponge, a hidden rich caramel centre, whipped cream piped on top and decorated with a fresh banana slice and chocolate. They are yummy bites of banoffee goodness!

    This post may contain affiliate links. I earn from qualifying purchases.

    Banoffee Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes, but you can use unsalted butter too.
    • For the filling, my favourite caramel sauce to use is my Homemade Caramel Sauce. But you can also use a shop bought sauce.
    • A cupcake corer makes the process of filling the cupcakes with the caramel sauce much easier. They're very cheap and easy to get hold of online too. If you can get hold of a cupcake corer, you can use a small knife, an apple corer or the larger round end of a piping nozzle to make the hole.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Banoffee Cupcakes

    To make the sponge mix together butter, light brown sugar and Biscoff spread. Then add eggs and mashed up bananas and mix well.

    Next, mix in self raising flour and baking powder, and then divide the batter between cupcake cases in a tin.

    Bake them for 20-25 minutes, then leave them to cool fully. Once they are cool, cut holes in the middle of the cupcakes using a cupcake corer and fill them with caramel sauce. Decorate with whipped cream, banana slices and chocolate sprinkles.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Banoffee Cupcakes

    What caramel sauce should you use?

    My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2 days in an airtight container in the fridge. They must be kept in the fridge because of the fresh cream topping. Even with brushing the banana slices with lemon juice, then will eventually start to brown after about a day so the cupcakes will look less appetising. So add the banana slices as close to serving as possible. You can freeze the cupcakes before they are filled and decorated, wrap them well in cling film or put them in an airtight container. They are not suitable for freezing after being decorated.

    Can you make the cupcakes with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can the cupcakes be made gluten or dairy free?

    For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ¾ teaspoons baking powder. You may also like to add ¼ tsp xanthan gum for better texture. You will also need to swap the Biscoff spread for the same amount of butter or baking spread, as Biscoff spread contains gluten. For a dairy free version, use a dairy free baking spread for the cupcakes. Instead of topping them with double cream, you could make a whipped coconut cream like I used on my Vegan Banoffee Pie! Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

    More tips for making the Banoffee Cupcakes:

    • The best bananas to use for the cupcakes are very ripe ones with brown spots on their skin.
    • If you brush the banana that goes on top of the cupcakes with lemon juice, it will prevent them from going brown as quickly. Or you could decorate them with dried banana slices instead.
    • If you don't want to decorate the cupcakes with whipped cream, a caramel buttercream would be delicious! There's a recipe in my Salted Caramel Cupcake post.
    Banoffee Cupcakes

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Cupcake tin
    • Electric hand mixer
    • Piping bags
    • Cooling rack
    • Cupcake corer
    • Flake bar
    • Biscoff spread
    • Pastel blue cupcake cases
    • Wilton 2D Piping nozzle

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Banoffee Cupcakes

    More banoffee recipes...

    • Banoffee Dessert Pots
      Banoffee Dessert Pots (No Bake)
    • Banoffee Cheesecake
      Banoffee Cheesecake (No Bake)
    Banoffee Cupcakes

    Banoffee Cupcakes

    Banana cupcakes filled with caramel, topped with whipped cream and a banana slice
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cupcake
    Prep Time: 35 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 85 g Butter or baking spread unsalted, softened
    • 100 g Light brown soft sugar
    • 60 g Biscoff spread smooth
    • 3 Eggs large
    • 2 Bananas mashed
    • 175 g Self raising flour
    • 1 tsp Baking powder

    For the filling & decoration

    • 100 g Caramel sauce good quality shop bought or homemade
    • 300 ml Double cream
    • 1 tbsp Icing sugar
    • 1 tsp Vanilla extract
    • ½ a Cadbury's Flake bar or chocolate sprinkles
    • 1 Large banana sliced
    • Juice of ½ a lemon
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
    • To make the sponge mix together the butter, light brown soft sugar and Biscoff Spread in a large mixing bowl, ideally using an electric mixer
    • Add the eggs and mashed bananas and mix in
    • Gently mix in the self raising flour and baking powder with a hand whisk or on slow with an electric mixer, and then divide the batter between the cupcake cases
    • Bake them for 20-25 minutes or until golden brown and a skewer inserted in the centre comes out clean, then put on a cooling rack to cool fully
    • Once they are fully cool, cut holes in the middle of the cupcakes using a cupcake corer or a small knife, and fill them with the caramel sauce
    • Whip up the double cream, vanilla extract and icing sugar with an electric hand whisk until thick, put it into a piping bag fitted with a star nozzle and pipe it onto the cupcakes, or spread on with a spoon
    • Bash up the flake and sprinkle it all over the whipped cream, or decorate with chocolate sprinkles
    • Slice up the large banana into 12 slices and brush both sides of the slices with lemon juice, then push them into the cream
    • Serve these cupcakes immediately, or refrigerate overnight and eat within 24 hours
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes, but you can use unsalted butter too.
    • For the filling, my favourite caramel sauce to use is my Homemade Caramel Sauce. But you can also use a shop bought sauce.
    • A cupcake corer makes the process of filling the cupcakes with the caramel sauce much easier. They're very cheap and easy to get hold of online too. If you can get hold of a cupcake corer, you can use a small knife, an apple corer or the larger round end of a piping nozzle to make the hole.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 318kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 144mg | Potassium: 174mg | Fiber: 1g | Sugar: 14g | Vitamin A: 631IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    « Coconut and Lime Loaf Cake
    Pineapple Upside Down Sandwich Cake »

    Reader Interactions

    Comments

    1. Laura Loves Cakes

      May 30, 2013 at 7:15 pm

      These look really good and I really like the look of the Richmond Tea Rooms too...wish I lived a bit closer! I'd quite like to try one of your banoffee cupcakes...the hidden caramel in the middle is an added bonus 🙂

      Reply
      • Kat Buckley

        May 30, 2013 at 10:15 pm

        Thanks Laura! They were so yummy 🙂 I barely got a look in with my hungry colleagues around! If you ever visit Manchester, Richmond Tea Rooms is a must!

        Reply
    2. cupcake girl

      May 31, 2013 at 4:49 pm

      I love banoffee and you made it in to a lovely easy cupcake! I have carnation caramel in the cupboard.....

      Reply
      • Kat BakingExplorer

        September 01, 2013 at 8:36 pm

        Thank you! Well that sounds like a great excuse to make some of these 😉

        Reply
        • Laura

          September 04, 2022 at 8:58 pm

          Hi Kat!

          Will carnation caramel work instead of making your own caramel?
          X

          Reply
          • thebakingexplorer

            September 05, 2022 at 11:45 am

            Hi Laura, yes it will 🙂

            Reply
    3. Victoria Lee

      June 01, 2013 at 2:35 pm

      I don't really eat bananas, so I never consider banoffee bakes, but I should because it's an amazing flavour combination, and these look divine! Really like the addition of the Speculoos too, I still have a jar in the cupboard I haven't done anything with...

      Reply
      • Kat BakingExplorer

        September 01, 2013 at 8:37 pm

        These are definitely worth trying even if you're not a big banana eater 🙂

        Reply
    4. Laura Loves Cakes

      October 06, 2013 at 2:57 pm

      Thanks for entering your cupcakes Kat, they look delicious! I'd definitely like to try one as I'm a bit of a Banoffee fan! 🙂

      Reply
    5. Francesca Lobban

      January 25, 2019 at 9:01 pm

      I don't have any biscoff spread to hand, anything else I could use instead? Sorry to be a pain. Thank you for helping.

      Reply
      • thebakingexplorer

        January 25, 2019 at 10:22 pm

        You could try peanut butter, or just leave it out, it won't affect the cupcakes 🙂

        Reply
    6. Katie

      July 10, 2020 at 3:06 pm

      5 stars
      These cupcakes are amazing! 😍 Literally banoffee cupcakes! Thank you so much for sharing this recipe! I’ll be definitely making them again 😋

      Reply
      • thebakingexplorer

        July 10, 2020 at 3:57 pm

        Thank you Katie!

        Reply
    7. Becca C

      September 13, 2020 at 6:46 pm

      5 stars
      I tried these out over the weekend - they were delicious!! Really easy to make, and the added extra of caramel sauce went down a treat. I used buttercream instead of whipped cream but they were just as nice, and received many complements from my friends 🙂 thanks Kat! X

      Reply
      • thebakingexplorer

        September 13, 2020 at 9:46 pm

        I'm so glad you enjoyed them Becca!

        Reply
    8. Stevie Leigh

      October 07, 2020 at 11:18 am

      5 stars
      These Cupcakes are Amazing! a Must Try!

      Reply
      • Kelly Dawnay

        May 07, 2021 at 9:24 pm

        5 stars
        These are soo good and incredibly easy to make. I had some overripe bananas so looked for something different from banana bread and these were such a refreshing change. Think I need to put a bit more caramel in next time but they were delicious either way. You're not helping my waistline Kat! 😂😂

        Reply
        • thebakingexplorer

          May 08, 2021 at 1:22 pm

          I'm so happy you liked them Kelly! 😀

          Reply
    9. Christel

      March 18, 2024 at 10:30 am

      Hiya, I made these over the weekend and used Carnation's Caramel Drizzle (the bottle not the tin) and it all disappeared and absorbed into the cupcakes! Is this because it's too runny and it needs the much thicker caramel from the tin? Going to try again this weekend with your homemade caramel recipe and hope for better results!
      Thanks

      Reply
      • thebakingexplorer

        March 18, 2024 at 11:12 am

        Hi Christel, I've never used the drizzle one for filling cupcakes. The one in the tin works well, and it is thicker, so I reckon the drizzle is designed to be a thinner consistency. Homemade caramel sauce is the absolute best though! Let me know how you get on

        Reply

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