Banoffee Cupcakes with Caramel Filling & Banana Buttercream

Banoffee pie turned into the perfect party bake. Soft banana cupcakes are baked until golden, filled with silky caramel for a hidden centre, then finished with banana buttercream, fudge pieces and a crisp banana chip. A fun and indulgent twist that works beautifully for birthdays, bake sales or afternoon tea.

Yield 12

Author Sorrel Benge-Abbott

Prep time

30 Min

Cook time

1 Hour

Chilling

1 Hour

Total time

2 H & 30 M

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Banoffee Cupcakes with Caramel Filling & Banana Buttercream

A banoffee pie twist in cupcake form. Soft banana sponge, hidden caramel centre, banana buttercream, fudge pieces and crisp banana chips make the perfect party bake.

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Ingredients

For the cupcakes

• 150 g butter
• 260 g golden caster sugar
• 3 bananas
• 3 eggs
• A few drops of banana essence, optional
• 225 g self-raising flour
• 3–5 tbsp milk, optional

For the filling

• 200 g Carnation caramel, or homemade dulce de leche

For the buttercream

• 150 g soft butter
• 300 g icing sugar, sifted
• A few drops of banana extract, optional

To finish

• 100 g fudge pieces
• 12–16 banana crisps

Instructions

1. Preheat the oven to 180°C conventional, 160°C fan. Place the bananas on a baking tray and bake for 20–30 minutes until the skins are blackened and the flesh is soft. Leave to cool.
2. Beat the butter and caster sugar in a stand mixer until very pale and creamy.
3. Lightly whisk the eggs in a jug. With the mixer running, slowly pour in the eggs and beat until incorporated. If the mixture starts to look curdled, beat in a tablespoon of the flour.
4. Add the cooled banana flesh and banana essence, if using, and mix briefly to combine.
5. Sift in the self-raising flour and fold in gently. If the batter feels stiff, add a little milk to loosen.
6. Line a 12-hole cupcake tray with paper cases. Pipe or spoon the batter into the cases, filling them two-thirds full. Tap the tray to settle the mix. Bake for 20–24 minutes, or until a skewer comes out clean and the tops spring back. Leave to cool completely.
7. For the buttercream, beat the butter until smooth. Gradually add the sifted icing sugar, a spoonful at a time, beating well. Add banana extract if using. Chill for 15–30 minutes to firm slightly.
8. Use an apple corer or small knife to cut a hole two-thirds of the way down in each cooled cupcake. Use the caramel at room temperature and pipe it in slowly so it doesn’t burst through the sides. Press a small disc of the removed sponge back on as a plug, if you like.
9. Fit a star nozzle to a piping bag, fill with buttercream and pipe swirls from the outside in. Sprinkle over fudge pieces and finish with a banana crisp just before serving so it stays crisp.

Nutrition Facts

Calories

410

Fat

18 g

Carbs

58 g

Sugar

38 g

Protein

5 g

Approximate values per cupcake

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https://www.sorrelskitchen.com/blog/banoffee-cupcakes

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Ingredients and sourcing tips

Bananas
Roasting the bananas before mashing deepens their sweetness and flavour, giving the sponge a richer base. Choose bananas with plenty of brown spots, as these are riper and naturally sweeter. Avoid underripe fruit, which won’t deliver the same flavour or softness.

Caramel
Carnation caramel has just the right consistency for this recipe — smooth enough to pipe easily but thick enough to stay inside the cupcake without seeping into the sponge. If you’d rather make your own, a thick dulce de leche is a good alternative, but make sure it’s firm enough to hold its shape.

Banana extract
Banana extract isn’t essential, but it does help the flavour carry through in the buttercream. If you want a stronger banana note, look for natural extract over artificial flavouring, which can taste harsh.

Banana crisps
These add crunch and a playful finishing touch. Always place them on top just before serving, otherwise the buttercream will soften them.

Fudge pieces
Use soft fudge pieces rather than hard tablet-style fudge, which can be too firm to eat comfortably against the buttercream. Supermarket baking aisles usually stock small bags of fudge chunks.

Variations and dietary swaps

Nutty version
Chopped pecans or walnuts folded into the batter would bring texture and a toasty flavour that balances the sweetness of the caramel and buttercream.

Extra indulgent
For extra indulgence you drizzle melted dark chocolate over the buttercream before scattering over the fudge pieces. It adds a glossy finish and an extra layer of flavour.

Kitchen notes

Batter texture
The sponge mixture should be soft enough to fall off a spoon. If it feels thick or heavy, mix in a splash of milk to loosen it slightly. This keeps the cupcakes light and prevents them from baking dense.

Caramel filling
Always pipe the caramel at room temperature. If it’s too cold, it becomes stiff and can split the cupcake, but too warm and it may run through the sides. Aim for smooth and slightly loose.

Buttercream
Sift the icing sugar before beating to avoid lumps. Beat the butter until really soft before adding sugar, then chill the buttercream briefly to help it hold its swirls when piped.

Make-ahead and storage
The sponges can be baked a day ahead and stored in an airtight container. Fill and decorate them on the day of serving for the best texture, especially if you’re topping with banana crisps.