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!

Course Sweets

Cuisine British

Keyword banoffee, banoffee cupcakes, caramel buttercream, easy cupcakes

Prep Time 20

Cook Time 12

Total Time 32

Servings 18 Cupcakes

Calories 247kcal

Author Donna

Ingredients

For the Banoffee Cupcakes:

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

For the Caramel Buttercream:

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

To Decorate (optional)

2 tablespooons Caramel
1 Banana Sliced

Instructions

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