Banoffee Cupcakes

Banoffee lovers, this one is for you! These banoffee cupcakes takes all the different elements of the iconic banoffee pie and puts it in a cupcake! A beautiful biscuit base, is followed by a light and fluffy banana cupcake with a hidden caramel centre. The caramel buttercream swirl is sprinkled with grated dark chocolate and drizzled with even more delicious caramel. Perfect for banoffee pie lovers everywhere!

The best of both worlds

I am a HUGE fan of banoffee pie. And of cupcakes, of course. Naturally then, putting them together in a bake was inevitable. Now, you may feel differently, but for me part of the love I have for a traditional banoffee pie is the biscuit base. I love the added crunch it brings, alongside the soft ripe bananas and the creamy caramel. So when making them into cupcakes, I had to make sure this element was a part of the creation too. And just like that, I knew how I wanted to make these banoffee cupcakes!

To keep this recipe simple, I have used shop bought caramel instead of making my own. This is purely for ease and convenience, of course. However if you wish to make your own to use in these cupcakes, there is no reason why you cannot do so!

What ingredients do I need to make this banoffee cupcakes recipe?

• Digestive biscuits: for the biscuit base of the cupcakes.
• Unsalted butter: use unsalted so you can control the salt in your baking. In this recipe, I use butter in the biscuit base (melted), the cupcakes and the buttercream icing. For best results in the cakes and buttercream, use butter at room temperature.
• Caster sugar: for sweetness in your cupcakes.
• Flour: I use plain (all purpose) flour for this bake. This is to allow me to control the amount rising agent used in my recipe.
• Baking powder/bicarbonate of soda: the raising agent for these cupcakes.
• Salt: enhances the flavour of your cupcakes. You will not be able to taste it, don’t worry!
• Yogurt: keeps your cupcakes moist and tender.
• Eggs: helps with the structure of the cupcakes.
• Vanilla: for delicious flavour, enhances the sweetness.
• Bananas: one half of the flavour profile of these cupcakes, so essential in this bake.
• Icing/powdered sugar: used to make your buttercream. Dissolves more easily so your buttercream is not grainy.
• Caramel: the other half of the flavour profile of these cupcakes. Use generously in the filling of the cupcakes, in the buttercream and to drizzle over the top! I use ready made caramel from Carnation for ease, but homemade is good too!
• Dark chocolate: just a little needed for shavings to decorate the top of your cupcakes.

What tools do I need to make cupcakes?

• Cupcake tin*: you will need 12 hole cupcake/muffin tin to make these cupcakes in.
• Cupcake cases*: to bake your cupcakes in. I use larger cupcake cases, which are more muffin sized, so I have enough height in them for my bake.
• Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than using cups. I do, however, provide cup measures too, if you prefer working with this method.
• Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using your everyday eating spoons.
• Sieve*: to remove lumps from your dry ingredients, ensuring it is all mixed together evenly.
• Electric hand mixer*: certainly this bake can be done entirely by hand, but having an electric mixer makes the job a lot quicker and easier.
• Jug*: to mix together the wet ingredients before combining with the dry.
• Spatula*: for mixing and smoothing your cupcake batter and buttercream, plus scraping down the bowls as you mix.
• Ice cream scoop*: useful to scoop out the cupcake mixture evenly into your cases.
• Corer*: a useful tool to hollow out the middle of your cupcakes before filling them. You can just use a knife carefully too if you prefer.
• Piping bag*: used for piping your buttercream on your cupcakes.
• Piping nozzle*: I used a 1M nozzle here, to create a beautiful buttercream tower swirl.
• Peeler*: you can use a zester for your chocolate shavings instead, but I like the chunkier effect a peeler gives for my chocolate instead.

How to make my banoffee cupcakes recipe

These cupcakes are actually relatively easy to bring together, there are just a few additional steps along the way. First, make the biscuit base, then the cupcakes are baked on top. Once the cupcakes are baked and cooled, they are hollowed and filled with yummy gooey caramel. A caramel buttercream swirl, extra caramel drizzle and chocolate shavings finish off these beauties.

For the cupcakes

Step 1: Line your cupcake tin with cupcake cases then set it aside. Preheat the oven to 180C/350F whilst preparing the biscuit base.

Step 2: In a mixing bowl, crush the biscuits into crumbs. Add in the melted butter and mix to combine. Place a heaped tablespoon of this mixture into each of the cupcake cases and press down to form a firm base. Bake the bases in the hot oven for 5 minutes. This firms up the crust and stops it being so crumbly, but also helps it not absorb moisture from the cake mixture.

Step 3: In a large bowl, beat the butter until really soft and smooth. Add in the sugar and beat together until completely combined and slightly paler.

Step 4: Sift the flour, baking powder, bicarbonate of soda, and salt into the same bowl and beat it all together until the mixture resembles damp sand.

Step 5: Tip in the eggs, yogurt and vanilla into the jug. Mix well until smooth and totally combined.

Step 6: Tip in ¾ of the wet mixture into the dry mix and beat to combine thoroughly. Scrape the bowl down, then add in the remaining wet mix to the batter and beat again until mixed. Add in the mashed banana and beat to combine. Finally, turn the speed to high and beat for 30 seconds. The cupcake batter should be totally smooth and wonderfully light and creamy.

Step 7: Spoon or scoop the cupcake mixture evenly between the 12 cases, then bake in the preheated oven for 20-24 minutes until springy to touch and a skewer or toothpick inserted into a cupcake comes out clean. Cool for a few minutes in the tin, then remove to a cooling rack and cool completely.

For the icing, filling and decoration

Step 1: To make the caramel buttercream, first beat the butter for 3-4 minutes until really soft and spreadable, and paler in colour. This is really important as it gives a really light buttercream that is just heavenly and fluffy. I would highly recommend not skipping this step!

Step 2: Add in half the icing sugar and mix in slowly until completely combined, then do the same for the remaining sugar. Scrape the bowl down, then add in 60g/3tbsp caramel and beat it all together until smooth. Turn the mixer on high, and mix the buttercream for about 2 minutes until pale, fluffy and cloud like.

Step 3: Using a spatula, vigourously mix the buttercream around the mixing bowl for about a minute or so. This smooths out the buttercream, pushing out air bubbles, so resulting in a really silky buttercream to work with for the final steps.

Step 4: Transfer the buttercream to a piping bag fitted with a 1M piping nozzle. I find it easiest to place my piping bag into a glass to help me hold the bag open, so I can use both my hands to hold my mixing bowl and steady the piping bag as I fill it. Once you have filled the bag, twist the top of it to stop the buttercream from escaping out that way. Set the piping aside whilst preparing the cupcakes for filling and icing.

Step 5: Using a corer or a knife, hollow out the middle of each cupcake then eat the pieces of cake removed. This is purely for quality testing, so obligatory to ensure every cupcake is good! Fill each hollowed out cupcake with some of the leftover caramel all the way to the top. Be generous, this stuff is good!

Step 6: Pipe a swirl buttercream over the top of each cupcake, covering the hidden caramel middle. Remember to keep the pressure steady and the bag upright as you move it around the cupcake. Top each buttercream flourish with a drizzle of extra caramel and some dark chocolate shavings. Enjoy!

What can I do if I have run out of cupcake cases?

If you have no more cupcake cases left, you can make your own. First find a glass that fits closely in your cupcake tin. Press a square of parchment around the bottom of your glass to shape it to a size that will fit your tin. Then place your “cupcake case” in the cupcake tin and continue with the bake.

How do I know when my banoffee cupcakes are baked?

Your cupcakes are done when they are risen and firm on top, and springy when lightly pressed. You can also use a toothpick or wooden skewer, poked into the middle of the cupcake, to test it. If doing this, you should have nothing come out sticking to this if you cupcake is baked.

How long do these cupcakes last and how do I store them?

These banoffee cupcakes should be stored in an airtight container and will be fine kept at room temperature for 2-3 days.

Can you freeze banoffee cupcakes?

Absolutely! Most cupcakes will freeze well for up to three months. However, these cupcakes are best frozen once baked but before filling or decorating.

How to freeze your cupcakes

Freeze these cupcakes before you fill or decorate them. This helps avoid the caramel soaking too much into your cake making it soggy and the buttercream being squashed and damaged when frozen. To freeze your cupcakes, make sure they are completely cool first. Wrap each cupcake tightly in cling film and place in a sturdy airtight container before popping in your freezer. Using a container will help protect the cupcakes from knocks when in the freezer.

How to thaw cupcakes

Cupcakes thaw very quickly. Depending on the temperature of your room, they can normally be completely thawed in just a few hours. To thaw cupcakes, remove them from the container and unwrap the cling film. Place each cupcake on a cooling rack, brushing off any ice crystals as you do. Cover with a clean tea towel while they defrost and until you are ready to decorate them.

Can I make these banoffee cupcakes gluten free and dairy free?

Absolutely! You can substitute your plain/all purpose flour for a gluten free flour, but do add an additional ¼ tsp Xanthan gum if you can tolerate it. For dairy free options similarly use a plant based butter, yogurt and milk. Remember though you will need dairy and gluten free alternatives for your biscuits, caramel and chocolate too.

Additional tips for making this banoffee cupcakes recipe

• Make sure all your tools and ingredients are prepared before you start mixing. Line your cupcake tin with cupcake cases, preheat your oven and get your ingredients out ready to use. Better to have everything out than forget something when mixing and baking!
• Take time to read through the recipe so you are familiar with what steps come next. This is especially important when you have additional steps, as you do here for the biscuit base and caramel filling. It will all be worth it when you are done!
• Press your biscuit bases down really well into the cupcake cases before baking. This will mean they bake firm and not as a biscuit crumble. You want to compress them as you would for a banoffee pie base.
• Make sure your bananas are overripe for best flavour. Overripe bananas are also much easier to mash up, and this is a brilliant way to use up fruit past when you would enjoy eating it. Underripe fruit will not give you as much of a banana flavour in your cupcakes.
• Ensure your cupcakes are completely cool before hollowing out to fill with caramel. If your cupcakes are still warm, there is a risk they could crumble and fall apart more easily. Your patience will be rewarded! It also means you will have a beautiful buttercream swirl staying on your cake, instead of melting and turning into a (tasty!) puddle!
• Remember to beat your butter plenty enough when making your buttercream. Trust me, this step is totally worth the extra few minutes you will spend!
• Beat your buttercream vigorously with a spatula after beating to get rid of as many air bubbles as you can. This will give your buttercream a beautiful smooth finish when piped, instead of looking bubbly and having holes through it.
• When drizzling your caramel on top of your buttercream, you can warm it up for a few seconds in the microwave. This will loosen it so it drizzles beautifully instead of landing as lumps of caramel.
• I prefer to use a vegetable peeler rather than a zester for my chocolate shavings. I prefer the chunkier looking shavings that it gives more than the finer ones. But both will still taste yummy!

Troubleshooting

If you have any other questions or comments about this recipe, please use the comments below, I would love to help. And if you do make this recipe for banoffee cupcakes, please do consider leaving a rating and review below. I would really appreciate your feedback and it really helps others looking for a recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. After all, you know I would love to see!

More recipes from my blog for you to enjoy

Do check out these other yummy recipes on my blog too:

Black Forest cupcakes: rich and decadent, these are the lightest chocolate cupcakes, filled with beautiful boozy cherries, Kirsch and a light buttercream to swirl. And remember the cherry on the top!

Banoffee crumble: banoffee lovers, this one is for you! So simple to make, and utterly divine, this crumble brings the best of banoffee pie into autumn comfort bakes. Serve with a generous scoop of vanilla ice cream for the ultimate cosy weather treat!

Coffee and walnut cupcakes: delicious soft fluffy coffee and walnut cupcakes, topped with a glorious silky coffee buttercream and a garnish of walnuts and coffee beans. Yum!

Happy baking, my friends! x

Recommended equipment and ingredients I used *

Cupcake tin	Cupcake cases
Digital kitchen scales	Measuring spoons
Sieve	Electric hand mixer
Jug	Spatula
Ice cream scoop	Corer
Caramel	Piping bag
Piping nozzle	Peeler