Banoffee cupcakes
If you love all thing banoffee you’ll love these banoffee cupcakes. Delicious banana cupcakes with a hidden caramel centre topped with caramel icing. Yum!
Banoffee cupcakes are a must bake for anyone who loves all things banoffee. They’re a really easy banana cupcake with a hidden caramel centre. And if that’s not enough they’re topped with a delicious caramel icing. What’s not to love!
I love banoffee but don’t always have the time or the inclination to make a full banoffee pie so these banoffee cupcakes are a great alternative. They’re the same great combination of flavours but in a deliciously moist cupcake.
How can kids help to make banoffee cupcakes?
Cupcakes are a great, easy bake for kids so, as always, this recipe has loads of steps for children to get involved with.
We’ve used our favourite easy cupcake recipe as the base for these as it’s so simple. You can just throw everything into one bowl and mix it all together so it’s hard to go wrong.
Kids can measure out all the ingredients and mix them all together and even practice their egg cracking skills.
And if you have very young children they can help peel, chop and mash the bananas. It’s a great task for getting little kids involved.
Finally, your kids are bound to enjoy helping to decorate the cupcakes. Younger children might need help guiding the piping bag but it’s a fun job to try.
How long to banoffee cupcakes keep?
These will keep for a few days in an airtight container. If you decorate them with a banana slice that will turn brown before then so if you aren’t serving them straight away you might want to use a banana chip, some fudge pieces or chocolate shavings to decorate instead.
What can I use instead of self raising flour?
If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and put in an extra teaspoon of baking powder.
Other banoffee and caramel recipes
If you love banana and caramel together you’ll love our caramel & banana loaf as well as our classic no bake banoffee pie.
Or if you have any leftover caramel why not use it up in one of these delicious recipes:
Caramel stuffed cookies
Caramel apple crumble
Chocolate caramel cupcakes
Millionaire’s cheesecake
Banoffee cheesecake
What else can you use overripe bananas in?
We use bananas in our baking all the time, so we’ve got lots of other recipes you can use bananas with:
Easy banana bread
Banana oat cookies
Banana and chocolate chip slice
Chocolate and banana loaf
Caramel banana bread
Nutella and banana muffins
Banana bread muffins
Useful equipment
You might need the following baking tools/gadgets to make these banoffee cupcakes:
Digital scales
Mixing bowl
Wooden spoons
Measuring cup
Measuring spoons
Masher
Muffin tin
Cupcake cases
Wire rack
Piping bag
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Ingredients
For the cupcakes
150g butter
150g caster sugar
150g Self raising flour
½ teaspoon of baking powder
½ teaspoon of vanilla extract
2 eggs
2 ripe bananas
12 teaspoons of caramel
For the topping
300g icing/confectioners sugar
100g butter
100g caramel (we used Carnation)
fudge chunks
* If you don’t have and self raising flour, use an equal amount of plain or all purpose flour with an extra 1 ¼ tsp of baking powder.
How to make banoffee cupcakes
Preheat your oven to 180C / 160C Fan / 350F and line a muffin tin with cupcake cases.
Measure the cupcake ingredients out
Get your kids to measure out all the cupcake ingredients (except the bananas), and add them to a free-standing mixer or a large mixing bowl. You can add them in any order you like but we tend to do it in the order the ingredients are listed so we don’t miss anything out.
Start by adding the flour, the butter/margarine and the sugar. You can either use a baking spread like we did here or butter. I find the butter easier to measure out, but you need to make sure it’s soft enough to mix. Either take it out the fridge half an hour or so before you start or pop it in the microwave for a few seconds.
Get your kids to measure the baking powder and add it to your bowl. Make sure they level the teaspoon with their finger before it goes in so you add just the right amount.
Add the vanilla extract. If you children are still quite young you might need to hold the teaspoon while they pour in the vanilla or vice versa. Older children may manage it themselves, just make sure they hold the spoon level.
Finally, get your kids to crack the eggs into a small bowl before adding them to your mixing bowl. We tend not to crack eggs straight in just in case any shell goes in. If it does, simply fish them out with a larger piece of shell – it sticks to that much better than it will your finger.
Mix everything together
Using the k-paddle of your mixer or a hand held mixer or even wooden spoons, mix everything together until it forms a nice, smooth batter.
Add the bananas
Get your kids to peel, chop and mash the bananas. This is a great job for little kids as ripe bananas are very soft and easy for kids to work with. Add the mashed bananas to your mixing bowl and gently fold them in with a spatula/spoon so they are thoroughly mixed through.
Bake the banoffee cupcakes
Get your kids to spoon half of the cupcake batter into the cupcake cases. Then add a teaspoon of caramel into each cupcake. Fill the cases with the remaining batter.
Bake the cupcakes for 20 – 25 minutes. They’re ready when they have risen and turned nice and golden brown. They should feel springy to the touch.
Remove them from the oven and leave them to cool in the muffin tin for 5 minutes before removing them and leaving them to cool completely on a wire rack.
Decorate the banoffee cupcakes
Start by making the buttercream icing. Get your kids to measure the caramel, icing/confectioners sugar and butter out and add them to your free-standing mixer or a large mixing bowl. Again, if your butter isn’t soft chop it up and pop it in the microwave for a few seconds to make it easier to mix.
Cover your bowl or mixer with the lid or a clean dish towel (just to save some mess). Turn your mixer on to slow and mix the butter icing with the k-paddle of your mixer or hand held mixer.
Once the icing sugar has mixed in, turn the speed up and keep beating it for at least 5 minutes. The longer you beat it the softer it will become.
Put a star shaped nozzle in a piping bag and carefully add the icing. You can add a food bag clip to the top to make it easier for kids to pipe without worrying about the icing coming out the top.
Help your kids to swirl the icing on top of the cupcakes or if they are older they might manage this themselves. We find the easiest way to do this is to hold the piping bag at the top with our right hand to squeeze the icing out and use our left hand to guide the bag round. Start at the outside and go round in circles until you get to the middle.
Decorate each cupcake with a slice of banana, left over caramel, or fudge pieces.
Serve and enjoy!
Banoffee cupcakes
Equipment
- Digital scales
- Mixing bowl
- Wooden spoons
- Measuring cup
- measuring spoons
- Masher
- Muffin tin
- Cupcake cases
- Wire rack
- Piping bag
Ingredients
For the cupcakes
- 120 g (½ cup) butter
- 120 g (⅔ cup) caster sugar
- 150 g (1 ¼ cups) Self raising flour
- ½ teaspoon of baking powder
- ½ teaspoon of vanilla extract
- 2 eggs
- 2 ripe bananas
- 12 teaspoons of caramel
For the topping
- 300 g (3 cups) icing/confectioners sugar
- 100 g (½ cup) butter
- 100 g caramel
- fudge chunks or banana slices to decorate
Instructions
- Preheat your oven to 180C / 160C Fan / 350F and line a muffin tin with cupcake cases.
Measure the cupcake ingredients out
- Get your kids to measure out all the cupcake ingredients (except the bananas), and add them to a free-standing mixer or a large mixing bowl. You can add them in any order you like but we tend to do it in the order the ingredients are listed so we don’t miss anything out.
- Start by adding the flour, the butter/margarine and the sugar. You can either use a baking spread like we did here or butter. I find the butter easier to measure out, but you need to make sure it’s soft enough to mix. Either take it out the fridge half an hour or so before you start or pop it in the microwave for a few seconds.
- Get your kids to measure the baking powder and add it to your bowl. Make sure they level the teaspoon with their finger before it goes in so you add just the right amount.
- Add the vanilla extract. If you children are still quite young you might need to hold the teaspoon while they pour in the vanilla or vice versa. Older children may manage it themselves, just make sure they hold the spoon level.
- Finally, get your kids to crack the eggs into a small bowl before adding them to your mixing bowl. We tend not to crack eggs straight in just in case any shell goes in. If it does, simply fish them out with a larger piece of shell – it sticks to that much better than it will your finger.
Mix everything together
- Using the k-paddle of your mixer or a hand held mixer or even wooden spoons, mix everything together until it forms a nice, smooth batter.
Add the bananas
- Get your kids to peel, chop and mash the bananas. This is a great job for little kids as ripe bananas are very soft and easy for kids to work with. Add the mashed bananas to your mixing bowl and gently fold them in with a spatula/spoon so they are thoroughly mixed through.
Bake the banoffee cupcakes
- Get your kids to spoon half of the cupcake batter into the cupcake cases. Then add a teaspoon of caramel into each cupcake. Fill the cases with the remaining batter.
- Bake the cupcakes for 20 – 25 minutes. They're ready when they have risen and turned nice and golden brown. They should feel springy to the touch.
- Remove them from the oven and leave them to cool in the muffin tin for 5 minutes before removing them and leaving them to cool completely on a wire rack.
Decorate the banoffee cupcakes
- Start by making the buttercream icing. Get your kids to measure the caramel, icing/confectioners sugar and butter out and add them to your free-standing mixer or a large mixing bowl. Again, if your butter isn’t soft chop it up and pop it in the microwave for a few seconds to make it easier to mix.
- Cover your bowl or mixer with the lid or a clean dish towel (just to save some mess). Turn your mixer on to slow and mix the butter icing with the k-paddle of your mixer or hand held mixer.
- Once the icing sugar has mixed in, turn the speed up and keep beating it for at least 5 minutes. The longer you beat it the softer it will become.
- Put a star shaped nozzle in a piping bag and carefully add the icing. You can add a food bag clip to the top to make it easier for kids to pipe without worrying about the icing coming out the top.
- Help your kids to swirl the icing on top of the cupcakes or if they are older they might manage this themselves. We find the easiest way to do this is to hold the piping bag at the top with our right hand to squeeze the icing out and use our left hand to guide the bag round. Start at the outside and go round in circles until you get to the middle.
- Decorate each cupcake with a slice of banana, left over caramel, or fudge pieces.
- Serve and enjoy!
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