Banana Banoffee Cupcakes

Banana Banoffee cupcake on a plate

Overview

Banana Banoffee cupcake on a plate

BANANA BANOFFEE CUPCAKES​

By Amy // Posted Nov 2, 2020 // Category Cupcakes 

My Banana Banoffee Cupcakes are essentially vanilla cupcakes filled with delicious homemade caramel, topped with banana and cream.

This recipe was inspired by the Classic Banoffee Pie which is very popular in the States. I have a go-to Banoffee Pie recipe that I’ll upload soon for you.

The vanilla cupcakes are a good base for the combination of caramel, banana and cream. The flavours aren’t complicated and really nicely complement each other nicely.

You also have the option of turning this into a gluten-free recipe by changing the flour to a gluten-free one, and by using gluten-free vanilla extract. 

Check out my favourite cupcake recipes.
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tips

Banana Banoffee Cupcakes

1. Making the caramel

After the sugar and butter melts, this is when you put in the condensed milk in. When the condensed milk goes in, allow the caramel to come to a boil and let it boil for a minute. If the caramel is too runny, it hasn’t boiled enough. But, if you boil it too much, it will get grainy. After the condensed milk comes to a boil, set a timer and let it boil for a minute. Please make sure you are stirring the whole time while making the caramel.

To make the caramel cool faster, fill up a mixing bowl with some cold water and float the pot with the caramel inside on top of the water. Please ensure the water doesn’t go into the caramel and adjust the water level accordingly. 

2. Filling the caramel

As mentioned in the recipe below, I recommend two different ways to fill the cupcakes. 

When using a nozzle, if you have a Wilton Bismark Tip 230 nozzle it would make filling the cupcake much easier for you. Otherwise, using a thin nozzle that resembles the 230 nozzle would also work. Fill a piping bag with caramel, insert it tip into the cupcakes and squeeze. 

The other method is to cut a cone from the top of the cupcake. You need a small paring knife, place it into the middle of the cupcake at an angle and cut out a cone shaped piece from the middle of the cupcake. You can spoon in the caramel using a teaspoon. 

3. Whipping cream to a medium peak

You want medium peaks as you’ll be decorating with your whipped cream. The soft peak stage is when the cream briefly holds its shape before it falls back into the cream. Medium is when lift the whisk, the end of the peaks fold over, but retains its shape. Firm peaks is when the peaks at the end of a whisk remain straight. Go from low to medium high speed, and make sure to stop beating at stop at the medium peak stage.

If you look at the first photo, you’ll see that I decorated the cupcakes in two ways. You can use a tip that is similar to the Wilton 1M. One is just a circle made around the banana. And one is just piped in circles until reach the top in the middle of the cupcakes. You can dust with cocoa powder. Place a little cocoa powder into a small sieve and dust it over the cream.

4. what to do with leftover caramel

You’ll only use a third of the caramel you make. You can actually keep caramel in the fridge for around 3 weeks. 

There are so many decadent ways to enjoy your leftover caramel. My partner bought me some vanilla ice cream, and we had some warm caramel drizzle over the ice cream. Also, caramel goes beautiful with cut up apples, pretzel, popcorn and so much more.

RatingDifficultyBeginner

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Banana Banoffee cupcake on a plate

Yields12 Servings
Prep Time30 minsCook Time18 minsTotal Time48 mins

Vanilla cupcakes
 ½ cup vegetable oil
 ¾ cup white sugar
 2 eggs, at room temperature
 1 ¼ cups plain flour, sifted
 ¼ tsp salt
 1 ¾ tsp baking powder
 ½ cup milk
 2 tsp vanilla extract
Caramel
 75 g brown soft sugar
 75 g butter
 397 g can of condensed milk
Topping
 400 ml Cold heavy cream
 1 tbsp icing sugar
 1 tsp vanilla extract
 1 medium banana
 1 tsp cocoa powder, sifted

Vanilla cupcakes
1

Preheat the oven to 180°C or 350°F and place the rack in the centre of the oven.
Put cupcake paper liners into a cupcake pan.

2

Using an electric whisk or stand mixer, combine the oil and sugar. Then add the eggs and continue mixing at medium speed for a minute.

3

Add the flour, salt, baking powder, milk, and vanilla extract. Continue beating at a medium speed for one minute.

4

Fill the cupcake liner 3/4 full (around 3 tablespoons) and then bake for 18-20 minutes or until you can gently press the top with your finger and it springs back.

5

Let the cupcakes cool in the tin for five minutes. Then transfer to a cooling rack and let cool before adding the topping.

Caramel
6

While the cupcakes are in the oven, start making the caramel. Melt the butter and sugar in a small non-stick pot. Stir continuously until the sugar has melted. Add the condensed milk and bring to a rapid boil for a minute. Stir continuously. Let the caramel cool completely.

Topping
7

Fill the cupcakes with caramel. There are two easy ways to do this. Cut out a cone shaped cake from the middle of the cupcake. Fill with caramel by spooning in the mixture using a teaspoon. Alternatively, place the caramel into a piping bag and fill by inserting the nozzle into the cupcake.

8

In a cold mixing bowl, add the cold heavy cream, icing sugar and vanilla extract. Start at a low speed, then move up to a medium speed - medium high speed. Continue beating until medium peaks form. This is when you lift your beaters, it curls down slightly at the ends.

9

Thinly slice (0.5 cm) a banana. Place the banana slice on top of the filled caramel. Then pipe the whipped cream using a star nozzle on top of the banana slice. See photos for piping variations. Dust with cocoa powder when finished.

10

Keep the cupcakes in a air tight container in the fridge before serving. Consume within 5 days.

Ingredients

Vanilla cupcakes
 ½ cup vegetable oil
 ¾ cup white sugar
 2 eggs, at room temperature
 1 ¼ cups plain flour, sifted
 ¼ tsp salt
 1 ¾ tsp baking powder
 ½ cup milk
 2 tsp vanilla extract
Caramel
 75 g brown soft sugar
 75 g butter
 397 g can of condensed milk
Topping
 400 ml Cold heavy cream
 1 tbsp icing sugar
 1 tsp vanilla extract
 1 medium banana
 1 tsp cocoa powder, sifted

Directions

Vanilla cupcakes
1

Preheat the oven to 180°C or 350°F and place the rack in the centre of the oven.
Put cupcake paper liners into a cupcake pan.

2

Using an electric whisk or stand mixer, combine the oil and sugar. Then add the eggs and continue mixing at medium speed for a minute.

3

Add the flour, salt, baking powder, milk, and vanilla extract. Continue beating at a medium speed for one minute.

4

Fill the cupcake liner 3/4 full (around 3 tablespoons) and then bake for 18-20 minutes or until you can gently press the top with your finger and it springs back.

5

Let the cupcakes cool in the tin for five minutes. Then transfer to a cooling rack and let cool before adding the topping.

Caramel
6

While the cupcakes are in the oven, start making the caramel. Melt the butter and sugar in a small non-stick pot. Stir continuously until the sugar has melted. Add the condensed milk and bring to a rapid boil for a minute. Stir continuously. Let the caramel cool completely.

Topping
7

Fill the cupcakes with caramel. There are two easy ways to do this. Cut out a cone shaped cake from the middle of the cupcake. Fill with caramel by spooning in the mixture using a teaspoon. Alternatively, place the caramel into a piping bag and fill by inserting the nozzle into the cupcake.

8

In a cold mixing bowl, add the cold heavy cream, icing sugar and vanilla extract. Start at a low speed, then move up to a medium speed - medium high speed. Continue beating until medium peaks form. This is when you lift your beaters, it curls down slightly at the ends.

9

Thinly slice (0.5 cm) a banana. Place the banana slice on top of the filled caramel. Then pipe the whipped cream using a star nozzle on top of the banana slice. See photos for piping variations. Dust with cocoa powder when finished.

10

Keep the cupcakes in a air tight container in the fridge before serving. Consume within 5 days.

Banana Banoffee Cupcakes
Nutrition Facts

Servings 12


Amount Per Serving
Calories 384
% Daily Value *
Total Fat 25.5g40%
Saturated Fat 11.7g59%
Cholesterol 36.2mg13%
Sodium 108mg5%
Potassium 218mg7%
Total Carbohydrate 36.2g13%
Dietary Fiber 0.7g3%
Sugars 23.9g
Protein 4.4g9%

Calcium 110%
Iron 1%
Vitamin D 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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