These Banoffee Cupcakes with Caramel Buttercream are a must for any banoffee fan. Super-sweet, amazingly moist, and filled with gorgeous banana and caramel flavours. Perfection!
I’m a huge banoffee fan. I love making my banoffee loaf cake, and if ever we’ve got bananas left, we’ll add Nutella, cocoa, or caramel to our basic banana bread.
The flavours just really work well together, and adding mashed bananas to cake batter means that not only do your cakes taste gorgeous, they are also super, super soft, and moist, as all good cupcakes should be!
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Michael tends to be a bit funny about cake that isn’t chocolate, but even he loves these Banoffee cupcakes with caramel icing!
What Flavour is Banoffee?
Banoffee is a combination (both of flavours and words) of banana and toffee.
Most of us make it with caramel, toffee isn’t great for baking and the flavour is the same.
It’s exceptionally popular all over the world, with the classic dessert banoffee pie probably being the best example.
How to Make Banoffee Cupcakes
This Recipe for banoffee cupcakes is really simple. You just add some mashed-up bananas and a few tbsps. of tinned caramel to a pretty standard sponge cake recipe and bake.
You can, of course, make your own caramel sauce, but I always cheat! Carnation caramel tastes great, works well, and is easy to get a hold of.
The bananas ensure that the cakes are wonderfully soft, and the texture is a little different from a basic sponge, as well as filling it with delicious banana flavour.
Then, for some extra sweetness, I top my Banana cupcakes with caramel icing.
The Best Bananas for Banoffee Cupcakes
Just like when you make banana bread, the bananas that you use to make this Banoffee cupcakes recipe will affect the texture and flavour.
For super sweet, moist cupcakes, use bananas that are well past their best. The softer the better. They’ll have a stronger banana flavour, be sweeter, and the sponge will be softer.
That said, as long as your bananas aren’t crazy underripe, it will be ok!
Adding Caramel to Cupcakes
As I say, you can make your own caramel, but Banoffee cupcakes carnation is fine! Just a regular tin.
I just stir 3 tbsp of it through my banana cake mix. You can add more or less.
You can also add a big dollop to the centre of your cupcakes, as I do with my lemon curd muffins, for a gooey filling.
I love this Caramel buttercream recipe. It’s so sweet but has that lovely rich caramel flavour. It’s based on that from Carnation, just with a few little tweaks that work for me.
Rich, thick caramel icing is the perfect topping for fab banana cupcakes!
How to Thicken Caramel Buttercream
I always recommend using butter for buttercream, instead of margarine.
Margarine is oil-based, so has a much higher liquid content which can leave you with a very runny buttercream.
As long as you use a block of butter, your caramel buttercream should be thick and stiff.
If it’s too runny, however, you should try:
- Adding 1tsp cornflour. But, I wouldn’t recommend more, as it can leave you with a very chalky texture.
- If you can handle more sweetness, adding more icing sugar is the easiest way to thicken buttercream.
- Leave it in the fridge for 30mins. Often buttercream just needs to chill to thicken, especially if you are working in a hot kitchen.
How to Decorate Banoffee Cupcakes
You could just pipe, or even dollop on your caramel buttercream and leave them as they are.
But, I like to add something extra!
I spoon a few tbsps. Of leftover caramel into a piping bag, with a tiny hole or nozzle, and drizzle roughly around the cupcakes. Then, I top with a slice of banana.
If you are eating your cupcakes straight away (hopefully not alone, that might be a bit too much sugar for anyone!) then topping with fresh bananas is great.
But, if you want them to last longer, dried banana chips, or skipping the banana slices altogether would be better.
How Long Will Banoffee Cupcakes Last?
In a covered stand or sealed tub, these cupcakes will be fine for 2-3 days. They are very moist, so shouldn’t start to dry out for a while, but they might start to go a little soggy.
If you want to preserve your buttercream for a little longer, keeping them in the fridge might help, but I never do.