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Banoffee Cupcakes

by Nick Makrides
Banoffee Cupcakes

One of my favourite ever flavoured cupcakes when I worked in a cupcake bakery was this cupcake! It’s toffee (caramel) and banana flavoured which is an amazing flavour combo!

Banoffee Cupcakes

Banoffee Cupcakes

Serves 20

5 from 2 votes
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups whole milk full-cream
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 large preferable ripe banana. The spottier the better (pureed with a fork)
  • 1/2 cup crushed ginger cookies
  • 1/2 can of dulce de leche see notes below on how to make your own
  • 1 1/4 cup salted caramel sauce
  • 1 cup crushed banana chips

Frosting

  • 1 batch of fluffy vanilla buttercream frosting
  • 1/2 can of dulce de leche


Instructions

Cupcakes

  • Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add mushed banana and dulce and mix for another 20 seconds.
  • Fill each cupcake liner ½ way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • While your cupcakes are baking and cooling prepare your buttercream frosting by adding dulce and mix it until well combined.
  • To finish off your cupcakes, core the centre and fill with dulce. To frosty them fit the end of your piping bag with a round tip and frost your cupcakes in a donut swirl as demonstrated in the video. Finish off with a drizzle of caramel sauce, and sprinkle of ginger cookies and crushed banana chips.

To make your own dulce de leche

  • You’ll need 1 can of sweetened condensed milk.
  • Place the can in a large pot and cover completely with water. Bring to a coil and then turn down to a simmer. Continue this for 2 hours, making sure the can is completely covered the entire time otherwise you run the risk of the can exploding. Let the cans cool down completely at room temperature before you open them if you value your face.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 181kcal
Carbonhydrates: 18g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 14mg
Sodium: 141mg
Potassium : 48mg
Fiber: 1g
Sugar : 1g
Vitamin A: 171IU
Vitamin C: 0.1mg
Calcium: 68mg
Iron: 1mg
Nutrition Disclosure

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2 comments

Raksha Prabhakar June 12, 2021 - 3:00 am

5 stars
Hi nick.. this is raksha from India.. great fan and u r such an inspiration to bake.. I love how cool ur cupcakes are..my question is that v r allergic to eggs.. so how can I substitute eggs in ur recipe? N what will be the ratio of baking powder n soda ?

Reply
Nick Makrides June 15, 2021 - 10:52 am

Hi Raksha! Thanks for leaving such a lovely comment on my website! I wish I could help with that answer but unfortunately I haven’t tried the recipe with egg alternatives.

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