Banoffee Cupcakes


Is there anything better than gooey thick caramel sandwiched together with banana and cream. If there is, it would have to be rather amazing. Banoffee pie is one of my absolute favourite desserts, so I thought why not try and make it in cupcake form, because really, can anything in cupcake form be bad?

To achieve this I used mashed banana in the cupcake batter and filled the middle of the cupcake with thick caramel. For the icing I decided to go with a white chocolate butter cream, just because I love butter cream on cupcakes but you could easily substitute this for  vanilla cream frosting using thickened cream and vanilla extract if you wanted to go down the more traditional banoffee pie route. As you can tell, I’m not always a stickler for tradition. Either way these cupcakes are light and delicious and are a great twist on the traditional English pie.

Banoffee Cupcakes

Makes 12 cupcakes


  • 185g butter
  • ¾ cup caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 ½ cups self-raising flour
  • 1 mashed banana  + half a banana, sliced (for decoration)
  • ½ can caramel top ‘n’ fill


  • 250g butter, softened and diced
  • 400g icing sugar
  • 100g white chocolate melts


  1. Preheat oven to 160°C and line a muffin tray with 12 muffin cases.
  2. Place the butter, sugar and vanilla extract in the bowl of an electric mixer and beat until light and creamy. Add the eggs separately, and beat well after each addition. Mix in the mashed banana until incorporated into the batter.
  3. Sift the flour over the mixture and fold to combine. Spoon the mixture into the muffin tray.
  4. Bake for 20 minutes or until the cakes are cooked when tested with a skewer. Cool in the tins for 4 minutes and then transfer to cool on a wire rack.
  5. Once cool, slice each cupcake in half and place a teaspoon of the caramel top ‘n’ fill in the centre of each of the cupcake bottoms. Top with the other half of cupcake.
  6. To make the icing melt the chocolate by filling a dish with boiling water and place a metal bowl on top. Put the chocolate in the bowl and stir until melted. Cream the butter using electric beaters and then gradually add in the icing sugar. The slowly pour in the white chocolate and beat until incorporated. Ice the cupcakes and top each with a slice of banana.

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