Banoffee Cupcakes

A spin on the classic pie, these Banoffee Cupcakes are a delightful treat that perfectly marry the flavours of banana and toffee. Each soft and moist cupcake is infused with mashed ripe bananas, giving it a natural sweetness, while a rich caramel sauce oozes out the center for added depth. Topped with a velvety cream cheese frosting, these cupcakes strike a perfect balance between creamy and indulgent. A sprinkle of tasty banana chips on top adds a satisfying crunch, making them not only a feast for the taste buds but also for the eyes. Whether for a special occasion or a casual afternoon treat, Banoffee Cupcakes are sure to impress and satisfy any sweet tooth.

What is a Banoffee Pie?

Banoffee is a delectable dessert that combines the rich flavours of bananas and toffee, typically set atop a buttery biscuit base. Originating from the UK, the classic banoffee pie features layers of fresh sliced bananas, luscious toffee made from condensed milk, and a generous dollop of whipped cream, all encased in a crisp pastry shell. This indulgent treat captivates dessert lovers with its perfect balance of sweetness and texture.

How to assemble the Banoffee Cupcakes:

• Once you have made the banana cupcake batter, evenly spoon the batter into each cupcake liner until 3/4's full.

• Bake for 15-17 minutes or until a wooden skewer can be inserted in the center and it comes out clean. Repeat this with the remaining cupcake batter.

• Allow the cupcakes to cool for 10 minutes in the pan, then remove them to a cooling rack to cool fully before decorating them.

• Once the cupcakes have cooled. Using either a corer or sharp knife, cut a hole into the center (You want it to be deep but not all the way to the bottom), keep the little piece of cupcake you removed and carefully slice it in half to create a lid to cover the caramel filling.

• Place the dulce de leche in a piping bag with no tip. Fill the center of the cupcakes (Just enough so you can still place the lid on top). Place the cupcake lid on each cupcake to cover the dulce de leche filling.

• Once you have made the cream cheese frosting. Place the cream cheese frosting in a piping bag fitted with a piping tip of your choice, swirl on the cream cheese frosting.

• Top each cupcake with the banana chips. Enjoy!

Baking Tips:

• Ripe Bananas: Make sure your bananas are overripe for the best flavour in your recipes. Not only do they enhance the taste, but they’re also much easier to mash up since they become incredibly soft and creamy.

• Room temperature ingredients: Make sure all your ingredients are at room temperature to ensure they will mix together easily and achieve a consistent, smooth texture in your final baked creation.

• Don’t overfill the cupcake liners: Only fill the cupcake liners about 3/4’s full, as any more than that could increase the risk of the cupcakes spilling over and potentially sticking to the pan during the baking process.

• Allow cupcakes to cool: Make sure that your cupcakes have cooled fully before you proceed to hollow them out. If the cupcakes are still warm, you run the risk of them crumbling and falling apart easily.

• Toppings: I decided to top my banoffee cupcakes with dried banana chips for an added crunch. You can top them with a slice of fresh banana if you intend to eat them within a few hours.

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Banoffee Cupcakes

Yield: 15 Cupcakes

Author: Chloe Sims

Prep time: 35 MinCook time: 17 MinTotal time: 52 Min

A spin on the classic pie.

Ingredients

Banana Cupcakes

• 60g Milk mixed with a 3/4 tsp of lemon juice
• 2 Egg Yolks
• 2 Egg Whites
• 113g Unsalted Butter (Room Temperature)
• 200g Granulated White Sugar
• 240g Plain Flour
• 1 Tsp Baking Soda
• 2 Tsp Baking Powder
• 1/4 Tsp Salt
• 3 Bananas (Ripe, Mashed)
• 1 Tsp Vanilla Extract

Filling

• 395g Dulce De Leche

Cream Cheese Frosting

• 113g Unsalted Butter (Room Temperature)
• 225g Cream Cheese (Room Temperature)
• 1 Tsp Vanilla Extract
• 340g Powdered Sugar (Sifted)

Toppings

• Dried Banana Chips

Instructions

Banoffee Cupcakes and Filling

1. Preheat the oven to 190°C. Line a 12-cupcake pan with cupcake liners. Set aside.
2. In a medium mixing bowl, beat the egg whites using a handheld beater on high speed until stiff peaks form. Set aside.
3. In a separate medium bowl, beat together the butter and sugar until light and creamy.
4. Add the egg yolks, milk and vanilla then beat again until combined. Set aside.
5. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
6. Slowly add the butter mixture, followed by the mashed bananas and fold together using a spatula until only just combined.
7. Gently fold the egg white mixture in until just combined.
8. Evenly spoon the batter into each cupcake liner until 3/4's full.
9. Bake for 15-17 minutes or until a wooden skewer can be inserted in the center and it comes out clean. Repeat this with the remaining cupcake batter.
10. Allow the cupcakes to cool for 10 minutes in the pan, then remove them to a cooling rack to cool fully before decorating them.
11. Once the cupcakes have cooled. Using either a corer or sharp knife, cut a hole into the center (You want it to be deep but not all the way to the bottom), keep the little piece of cupcake you removed and carefully slice it in half to create a lid to cover the caramel filling.
12. Place the dulce de leche in a piping bag with no tip. Fill the center of the cupcakes (Just enough so you can still place the lid on top).
13. Place the cupcake lid on each cupcake to cover the dulce de leche filling.

Cream Cheese Frosting

1. In a medium mixing bowl, using a handheld beater, beat the cream cheese and butter until light and fluffy.
2. Beat in the vanilla.
3. Sift the powdered sugar in and beat on low speed until mostly incorporated then increase the speed to medium/high until fully combined (This helps avoid the sugar flying everywhere).
4. Place the cream cheese frosting in a piping bag fitted with a piping tip of your choice, swirl on the cream cheese frosting.
5. Top each cupcake with the banana chips.
6. Enjoy!

Notes

Ripe Bananas: Make sure your bananas are overripe for the best flavour in your recipes. Not only do they enhance the taste, but they’re also much easier to mash up since they become incredibly soft and creamy.

Room temperature ingredients: Make sure all your ingredients are at room temperature to ensure they will mix together easily and achieve a consistent, smooth texture in your final baked creation.

Don’t overfill the cupcake liners: Only fill the cupcake liners about 3/4’s full, as any more than that could increase the risk of the cupcakes spilling over and potentially sticking to the pan during the baking process.

Allow cupcakes to cool: Make sure that your cupcakes have cooled fully before you proceed to hollow them out. If the cupcakes are still warm, you run the risk of them crumbling and falling apart easily.

Toppings: I decided to top my banoffee cupcakes with dried banana chips for an added crunch. You can top them with a slice of fresh banana if you intend to eat them within a few hours.

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