Imagine the rich, caramelized goodness of a classic banoffee pie, transformed into a handheld delight—Banoffee Cupcakes! These treats feature moist banana-infused cupcakes, a luscious toffee filling, and a dreamy whipped cream topping, all crowned with a drizzle of caramel and chocolate shavings. It’s a dessert that perfectly balances sweet, creamy, and fruity flavors with just the right hint of indulgence.
Banoffee is a legendary flavor combination, originating from the classic British banoffee pie made with bananas, toffee, and whipped cream. Now, picture that same irresistible flavor packed into a cupcake—soft banana cake, gooey caramel, and a cloud-like topping that melts in your mouth. Whether you’re baking for a special occasion or just craving something sweet, these banoffee cupcakes are bound to steal the show.
Why You’ll Love These Banoffee Cupcakes
- Classic Banoffee Flavor in Cupcake Form – The perfect fusion of banana, toffee, and cream in every bite.
- Moist and Fluffy Texture – Thanks to mashed bananas and the perfect balance of ingredients.
- Surprise Caramel Center – A gooey, toffee-like filling that takes these cupcakes to the next level.
- Easy to Make and Impressively Beautiful – No fancy techniques required, yet they look bakery-worthy!
- Perfect for Any Occasion – From birthdays to afternoon tea, these cupcakes fit right in.
- Minimal Ingredients, Maximum Flavor – Uses simple, pantry-friendly ingredients.
- Customizable Toppings – Add chocolate shavings, nuts, or extra caramel drizzle for an extra touch.
Preparation Time and Yield
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
Nutritional Information (Per Cupcake)
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 14g
- Fiber: 2g
- Sugar: 30g
Ingredients for Banoffee Cupcakes
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mashed ripe bananas (about 1 large banana)
- ¼ cup milk
For the Toffee Filling:
- ½ cup dulce de leche or thick caramel sauce
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnishing:
- Caramel drizzle
- Chocolate shavings or cocoa powder
- Banana slices (optional)
Step-by-Step Instructions for Banoffee Cupcakes
Step 1: Preparing the Cupcakes
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugars. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla. Beat in the eggs one at a time, then add the vanilla extract.
- Incorporate the banana and milk. Mix in the mashed banana until fully combined.
- Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fill the cupcake liners. Divide the batter evenly among the liners, filling each about ¾ full.
- Bake for 18-20 minutes. Insert a toothpick into the center—if it comes out clean, they’re done. Let them cool completely.
Step 2: Filling with Toffee
- Create a small hole in each cupcake. Use a knife or cupcake corer to remove a small section from the center.
- Fill with dulce de leche. Spoon or pipe a generous amount of dulce de leche into each hole.
Step 3: Making the Whipped Cream
- Whip the cream. In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 4: Decorating the Cupcakes
- Pipe the whipped cream. Use a piping bag or spoon to swirl whipped cream on top of each cupcake.
- Drizzle with caramel. Warm some caramel sauce and drizzle it over the whipped cream.
- Add final garnishes. Sprinkle with chocolate shavings, cocoa powder, or banana slices.
Ingredient Background
Banoffee is a flavor combination that never fails to impress, and understanding the key ingredients will help you make the best possible cupcakes.
1. Bananas:
The heart of this recipe, bananas add natural sweetness, moisture, and a rich flavor. Ripe bananas (with brown spots) are best because they mash easily and enhance the cake’s texture and taste. Bananas also provide potassium and fiber, making these cupcakes slightly nutritious too!
2. Toffee (Dulce de Leche):
Dulce de leche, a thick caramelized milk-based sauce, gives these cupcakes their signature toffee flavor. It’s smooth, rich, and blends perfectly with the banana and cream. You can make it at home by simmering a can of sweetened condensed milk, or simply use store-bought caramel sauce.
3. Whipped Cream:
Instead of buttercream, these cupcakes feature a light, airy whipped cream topping—just like a classic banoffee pie. Using heavy whipping cream with a touch of powdered sugar creates the perfect soft texture without being overly sweet.
4. Caramel and Chocolate Shavings:
The finishing touches make all the difference! A drizzle of caramel adds more depth, while chocolate shavings provide a slightly bitter contrast that balances the sweetness. Cocoa powder works well as an alternative.
Technique Tips for Banoffee Cupcakes
Getting the perfect texture and flavor in every bite requires a few expert tips:
1. Keep Your Cupcakes Moist and Fluffy
The secret to soft, tender cupcakes lies in not overmixing the batter. Once you add the dry ingredients to the wet mixture, stir just until combined. Overmixing can create dense cupcakes instead of light, fluffy ones.
2. Make the Perfect Toffee Filling
If using store-bought dulce de leche or caramel, make sure it’s slightly warm before filling the cupcakes. This allows it to flow smoothly into the center without making the cake soggy. If making homemade toffee, cook it slowly over low heat to avoid burning.
3. Whip the Cream to Stiff Peaks
For a stable, pipeable topping, whip the heavy cream until stiff peaks form. A cold bowl and beaters help speed up the process and ensure the cream holds its shape when piped. Avoid overbeating, as this can turn the cream grainy.
Alternative Presentation Ideas
While these cupcakes look stunning in their classic form, here are some creative ways to serve them:
1. Mini Banoffee Cupcake Bites
Make bite-sized cupcakes using a mini muffin tin. Fill them with a smaller amount of toffee and top with a delicate swirl of whipped cream for a party-friendly version.
2. Banoffee Cupcake Trifles
Cut the cupcakes into layers and assemble them in dessert glasses. Alternate layers of cake, toffee, and whipped cream for a beautiful, deconstructed presentation.
3. Upside-Down Banoffee Cupcakes
Bake the cupcakes with a layer of toffee at the bottom of each liner, then flip them over before serving. This creates a sticky toffee pudding-like effect with the sauce oozing over the top.
Freezing and Storing Banoffee Cupcakes
If you want to prepare these cupcakes in advance, proper storage is key to maintaining their freshness.
1. Storing Unfrosted Cupcakes
Once baked, unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, bring them to room temperature before filling and frosting for the best texture.
2. Freezing Cupcakes
Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake in plastic wrap and store them in a freezer-safe container. Thaw at room temperature before filling and decorating.
3. Storing Assembled Cupcakes
Since these cupcakes use whipped cream, they are best enjoyed fresh. If needed, store assembled cupcakes in the refrigerator for up to 24 hours in an airtight container. Avoid stacking them to prevent the whipped cream from being crushed.
Healthier Twist Ideas
Want a lighter version of these indulgent cupcakes? Here are a few ways to cut down on sugar and fat without sacrificing flavor:
1. Swap White Flour for Whole Wheat Flour
Using whole wheat flour or a mix of whole wheat and all-purpose flour adds fiber and nutrients while maintaining a tender crumb.
2. Use Greek Yogurt Instead of Butter
Replace half of the butter with Greek yogurt for a healthier, protein-packed alternative that keeps the cupcakes moist.
3. Reduce the Sugar
Since bananas naturally provide sweetness, you can reduce the sugar in the cupcake batter by ¼ cup without affecting the texture.
Serving Suggestions for Events
Banoffee cupcakes are perfect for any celebration, from casual get-togethers to elegant parties. Here’s how to serve them for different occasions:
1. Afternoon Tea Delight
Pair these cupcakes with a hot cup of tea or coffee. Serve on a tiered cake stand with delicate napkins for a charming afternoon tea experience.
2. Birthday Party Treats
Arrange the cupcakes on a dessert table with extra toppings like chopped nuts, chocolate chips, and caramel sauce, allowing guests to customize their own.
3. Elegant Dessert for Special Occasions
Serve these cupcakes on fine china with a dusting of cocoa powder and a drizzle of gourmet caramel for a sophisticated touch.
Frequently Asked Questions (FAQs)
1. Can I use canned caramel instead of dulce de leche?
Yes! Store-bought caramel works well, but dulce de leche has a thicker consistency and richer taste.
2. Can I make the cupcakes ahead of time?
You can bake the cupcakes a day in advance, but it’s best to add the filling and whipped cream just before serving.
3. What’s the best banana ripeness for this recipe?
Use ripe bananas with brown spots for the best flavor and moisture.
4. Can I use a different frosting instead of whipped cream?
Yes, cream cheese frosting or caramel buttercream would also work well.
5. How do I prevent the whipped cream from deflating?
Make sure to beat it to stiff peaks and refrigerate the cupcakes until serving.
6. Can I make these cupcakes dairy-free?
Yes! Use coconut cream instead of heavy cream and a dairy-free butter substitute.
7. Can I use a store-bought cake mix for the cupcakes?
You can, but the homemade version has better texture and flavor.
8. How do I store leftover cupcakes?
Keep them in the fridge for up to 24 hours in an airtight container.
9. What’s the best way to drizzle caramel on top?
Warm the caramel slightly and use a spoon or piping bag to create thin, even drizzles.
10. Can I add nuts for extra crunch?
Absolutely! Chopped pecans or walnuts make a great addition to the topping.
Conclusion
Banoffee cupcakes are the perfect balance of banana, toffee, and cream in a single bite. They’re easy to make, visually stunning, and incredibly delicious. Whether you’re serving them at a party, for afternoon tea, or as a personal indulgence, these cupcakes are guaranteed to impress. With their light, fluffy texture, gooey filling, and airy whipped cream, they offer all the flavors of a traditional banoffee pie in a fun, bite-sized form.
So, are you ready to bake a batch of these irresistible cupcakes? Try them out and enjoy every decadent bite!
Print
Banoffee Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mashed ripe bananas (about 1 large banana)
- ¼ cup milk
For the Toffee Filling:
- ½ cup dulce de leche or thick caramel sauce
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnishing:
- Caramel drizzle
- Chocolate shavings or cocoa powder
- Banana slices (optional)
Instructions
Step 1: Preparing the Cupcakes
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugars. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla. Beat in the eggs one at a time, then add the vanilla extract.
- Incorporate the banana and milk. Mix in the mashed banana until fully combined.
- Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fill the cupcake liners. Divide the batter evenly among the liners, filling each about ¾ full.
- Bake for 18-20 minutes. Insert a toothpick into the center—if it comes out clean, they’re done. Let them cool completely.
Step 2: Filling with Toffee
- Create a small hole in each cupcake. Use a knife or cupcake corer to remove a small section from the center.
- Fill with dulce de leche. Spoon or pipe a generous amount of dulce de leche into each hole.
Step 3: Making the Whipped Cream
- Whip the cream. In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 4: Decorating the Cupcakes
- Pipe the whipped cream. Use a piping bag or spoon to swirl whipped cream on top of each cupcake.
- Drizzle with caramel. Warm some caramel sauce and drizzle it over the whipped cream.
- Add final garnishes. Sprinkle with chocolate shavings, cocoa powder, or banana slices.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320
- Sugar: 30g
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g