Banoffee cupcakes

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



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.


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

  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.

  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.

  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. 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.

  6. Top the cakes with the butter icing and the remaining dulce de leche. Decorate with banana chips

Let's Bake

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  1. 2 star rating

    Hello these sound lovely, I would love to try them but I am worried about adding the butter with the flour to the whisked eggs also as Katie mentioned in the previous comments about this recipe.

  2. 5 star rating

    Absolutely gorgeous, but I'm confused, shouldn't I cream the Sugar and butter then add eggs then flour? Adding the butter to whisked eggs and sugar seems strange.

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