Banoffee Cupcakes

Banoffee Cupcakes

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!

Step by step…

To make the sponge I started by mixing together butter, light brown sugar and Biscoff spread. I then added eggs and mashed up bananas and mixed well.

Next I folded in self raising flour and baking powder, and then divided the batter between cupcake cases in a tin.

I baked them for 20 minutes, then left them to cool fully. Once they were cool, I cut holes in the middle of the cupcakes using a cupcake corer and filled them with caramel sauce.

What caramel sauce should I 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.

Banoffee Cupcakes

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

Recommended equipment & ingredients*

Cupcake tin Electric hand mixer Piping bags
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 Cheesecake Banoffee Dessert Pots
Banoffee Cheesecake (No Bake) Banoffee Dessert Pots
Banoffee Cupcakes
5 from 1 vote
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Banoffee Cupcakes

Banana cupcakes filled with caramel, topped with whipped cream and a banana slice

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the sponge

  • 85 g Butter
  • 100 g Light brown sugar
  • 60 g Lotus Biscoff spread optional, but recommended!
  • 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
  • 1/2 a Cadbury's Flake bar or chocolate sprinkles
  • 1 Large banana sliced
  • Juice of 1/2 a lemon

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the sponge mix together the butter, light brown sugar and Biscoff Spread in a large mixing bowl

  3. Add the eggs and mashed bananas and mix in

  4. Gently mix in the self raising flour and baking powder, and then seperate the batter into a tin lined with cupcake cases

  5. Bake them for 20 minutes or until golden brown and a skewer inserted in the centre comes out clean, then put on a cooling rack to cool fully

  6. 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

  7. Whip up the double cream, vanilla extract and icing sugar with an electric hand whisk, put it into a piping bag fitted with a star nozzle and pipe it onto the cupcakes, or spread on with a spoon

  8. Bash up the flake and sprinkle it all over the whipped cream, or decorate with chocolate sprinkles

  9. Slice up the large banana and brush both sides of the slices with lemon juice, then push them into the cream

  10. Serve these cupcakes immediately, or refridgerate overnight and eat within 24 hours

Recipe Notes

If you need a caramel sauce recipe, try my Homemade Caramel Sauce.

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

Banoffee Cupcakes

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11 comments / Add your comment below

  1. 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 ๐Ÿ™‚

    1. Thanks Laura! They were so yummy ๐Ÿ™‚ I barely got a look in with my hungry colleagues around! If you ever visit Manchester, Richmond Tea Rooms is a must!

  2. 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…

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

    1. You could try peanut butter, or just leave it out, it won’t affect the cupcakes ๐Ÿ™‚

  4. 5 stars
    These cupcakes are amazing! ๐Ÿ˜ Literally banoffee cupcakes! Thank you so much for sharing this recipe! Iโ€™ll be definitely making them again ๐Ÿ˜‹

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