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A cupcake sitting on a mini cake stand Tried & Tested

Banoffee cupcakes

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2.819 stars based on 22 ratings

This banoffee cupcakes recipe is absolutely gorgeous and perfect for all banoffee lovers. The golden icing sugar used in the icing gives the butter icing a delicious caramel flavour.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 125g 4½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 125g 4½ oz Butter (unsalted) softened
  • 2 2 Egg(s) (free range)
  • 3 3 Banana(s) over ripe and mashed
  • 50g 1⅞ oz Fudge pieces

For the buttercream

  • 60g 2⅛ oz Dulce de leche
  • 150g 5⅜ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 75g 2¾ oz Butter (unsalted)
  • Chocolate decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas 4).  Sit 12 paper cases into a muffin tin.

  2. Classic mode Step 2

    Break the eggs into a bowl and add the sugar. Whisk  using an electric whisk for at least 4 minutes. This mixture should be light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Sieve together the flour and baking powder.  While still whisking add the flour and butter, a little at a time, whisking the mixture each time to ensure a smooth texture. Fold in the mashed banana and fudge pieces.

    Ingredients for this step

    • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 125g 4½ oz Butter (unsalted)
    • 3 3 Banana(s) over ripe and mashed
    • 50g 1⅞ oz Fudge pieces
  4. Classic mode Step 4

    Spoon the mixture evenly into the cupcake cases, to about 2/3 full. Smooth the surface slightly. Bake in the oven for 15-20 minutes until they feel spongy and golden brown. Remove the cakes from the tin and leave to cool on a wire rack.

  5. Classic mode Step 5

    Beat the butter until soft and smooth and add the icing sugar a little at a time until you get a smooth mix. Fold in a tablespoon of the dulce de leche.

    Ingredients for this step

    • 75g 2¾ oz Butter (unsalted)
    • 150g 5⅜ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 15g ½ oz Dulce de leche
  6. Classic mode Step 6

    Top the cakes with the butter icing and the remaining dulce de leche. Decorate with the chocolate shapes.

    Ingredients for this step

    • 45g 1⅝ oz Dulce de leche
    • Chocolate decorations