Banoffee cupcakes

Use up your leftover bananas in the best way ever with these pretty little party cupcakes
Banoffee cupcakes
  • Rating:
  • Serves: Makes approx 24
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the cupcakes

  • 250 g unsalted butter, soft
  • 250 g caster sugar
  • 4 eggs
  • 1 ripe banana, mashed to pulp
  • 250 g self-raising flour

For the frosting

  • 250 g unsalted butter, soft
  • 550 g icing sugar
  • 9 tsp caramel, plus extra to decorate

For the caramel

  • 300 g caster sugar
  • 80 ml water
  • 350 ml double cream
  • ½ tsp vanilla extract

Tips and Suggestions

Save time and get hold of ready-made caramel at the supermarket in tins - look for dulche de leche or Carnation Caramel


1. For the cupcakes: heat the oven to 170C/150C fan/gas 3. In a mixer, combine the butter and sugar. Once this is fluffy, add 4 eggs one by one.

2. Add the mashed banana and blend well. Add the flour and mix to combine. Spoon into cupcake cases and bake for 17 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool.

3. For the caramel: combine all the ingredients in a pan over a medium heat, stirring constantly until thickened. Be careful not to let the syrup burn. Cool thoroughly.

4. For the frosting: in a bowl, combine the butter with 500g of the icing sugar and once this has mixed well and become fluffy, then add the caramel sauce.

5. Blend for 3 minutes, then either spoon on to the cooled sponges or pipe with a nozzle and piping bag. Finish off with some banana pulp, a dried banana chip or a swirl of caramel sauce.

This recipe was provided by Crumbs! Couture

For more inspiration, take a look at our favourite cupcake recipes

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