Banoffee Cupcakes

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 Cupcakes topped with banana on wire rack.

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.

Banoffee Cupcakes topped with banana on wire rack.

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. 

close up of side of banoffee cupcake.

If you want to make your own caramel sauce, I recommend this recipe.

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. 

bitten banana and toffee cupcake.

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. 

cupcakes on glass stand, with wire rack to the side.

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. 

Caramel Buttercream

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!

3 banana cupcakes in row.

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.

side view of banoffee cupcakes.

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. 

top view of single cupcake topped with banana.

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. 

Yield: 18 Cupcakes

Banoffee Cupcakes

side view of banoffee cupcakes.

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!

Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 1 hour
Total Time 1 hour 32 minutes

Ingredients

For the Banoffee Cupcakes:

  • 120g Butter or Margarine – Preferably at room temp, but don’t worry if not
  • 120g Caster Sugar
  • 1tsp Vanilla Essence
  • 2 Eggs
  • 2 Bananas – The riper the better – Peeled and mashed
  • 160g Self Raising Flour
  • 3 tbsp of Carnation Caramel

For the Caramel Buttercream:

  • 300g Icing Sugar
  • 75g Butter – At room temp
  • 75g Carnation Caramel

To Decorate (optional)

  • 2tbps Caramel
  • 1 Banana - Sliced

Instructions

  1. Preheat the oven to 160 degrees and line a muffin tin with cake cases
  2. Cream together the butter and sugar
  3. Add the vanilla and whisk in the eggs, one at a time
  4. Whisk in the mashed bananas
  5. Sift in the flour and whisk together until even (this takes around 2 minutes with an electric whisk, longer by hand)
  6. Add the caramel and whisk until you can’t see any lumps of caramel, and it seems to be evenly mixed into the batter
  7. Spoon the mix into the cake cases, taking care not to overfill (around 2/3rds is good)
  8. Bake in the oven for 12-15 minutes, until a skewer comes out clean
  9. Leave to cool in the tin for 10 minutes before removing to cool on a wire rack
  10. For the icing, beat the butter until soft - this can take a while
  11. Mix in the caramel
  12. Add the icing sugar and beat until smooth
  13. Leave your cakes to cool completely before piping or spooning on the icing
  14. If you want to decorate, drizzle caramel in swirls around the buttercream, and top with a slice of banana

Notes

  • This batch can make up to 18 cupcakes, so either use 2 tins or bake in 2 batches
  • If serving straight away, use fresh bananas, if not, skip, or use dried chips to decorate
  • Butter is much better for buttercream than margarine. If you are using margarine, you'll need a lot more icing sugar, and maybe a tbsp of cornflour to thicken the mixture without it becoming too sweet.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 247Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 218mgCarbohydrates: 40gFiber: 1gSugar: 31gProtein: 2g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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