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!
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.
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 Xantham 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!
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.
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
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More banoffee recipes...
For the sponge
- 85 g Butter
- 100 g Light brown sugar
- 60 g Lotus Biscoff spread
- 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
- 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 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 refridgerate overnight and eat within 24 hours