If you love banoffee pie then you love these banoffee cupcakes! These cupcake have a super soft and delicious banana cupcake, topped with a smooth Dulce de Leche buttercream. They are decorated with extra Dulce de Leche and banana chips.
These banoffee cupcakes are so soft and delicious. They have a super soft banana cupcake, topped with an amazing Dulce de Leche buttercream. To finish them off they are topped with more Dulce de Leche and a banana chip.
So if you have some ripe bananas that are in a need to be used, then this recipe is perfect for that! This recipe needs a stand mixer with a paddle attachment, or a hand mixer.
For more cupcake recipes, try Peaches and Cream Cupcakes, Chocolate Fudge Cupcakes and Tiramisu Cupcakes.
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WHY THIS RECIPE WORKS
- Banana cupcakes: These cupcakes are so soft and full of banana flavor.
- Dulce de leche buttercream: For a super easy buttercream, use store bought Dulce de Leche.
- Dulce de Leche: There is both Dulce de Leche in the buttercream and on drizzled on top, making for a beautiful decoration.
- Show stopper cupcakes: The cupcakes are a showstoppers and are perfect for a party or birthday.
INGREDIENTS NOTES
These are some of the key ingredients for these banoffee cupcakes. For a full list of ingredients, check out the recipe card below.
- Butter: Take the butter out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- All-purpose flour: I always use an all-purpose flour that has 10-11% protein. The lower the protein in the flour, the less gluten gets produced, which makes for a soft and tender cupcake.
- Buttermilk: Buttermilk makes for a softer and more tender cupcake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
- Banana: Use very ripe bananas for the most amount banana flavor. If you only have unripe bananas, bake them for 5-10 minutes in the oven at 200ºC. Then let them cool down to room temperature before using them in the recipe.
- Dulce de Leche: I use store bought Dulce de Leche as it makes the recipe quick and easy. If you want to make your own, you can add a can of sweetened condensed milk (removing the label) to a pot of boiling water. Let it cook in simmering water under a lid for 3 hours. After it's cooked, let it cool down completely and it's ready to be used.
See recipe card for quantities.
STEP BY STEP INSTRUCTIONS - BANANA CUPCAKES
Here is how to make and bake these banoffee cupcakes. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will need a 12-cup cupcake pan and cupcake liners.
First star by preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
STEP 1: Sift together the all-purpose flour, baking powder and salt in a bowl. In cup mix together the buttermilk, vanilla extract. Mash the banana with a fork until smooth.
STEP 2: In a mixing bowl, using the paddle attachment add the butter and sugar and mix it on high speed for 1-2 min.
STEP 3: Next, add the eggs one at a time into the mixture and mix it in until combined.
STEP 4: Scrape down the sides of the bowl. Then continue by adding ⅓ of the flour mixture, then the mashed banana, then ⅓ of the flour mixture and then the milk mixture, ending on the last ⅓ of the flour mixture. Mixing in each addition until just combined.
STEP 5: Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.
STEP 6: Then divide the cake batter into the 12 cupcake liners and bake them for 20-24 min or until a cake tester comes out clean.
STEP 7: Let the cupcakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
STEP BY STEP INSTRUCTIONS - BUTTERCREAM AND ASSEMBLING
Once the cupcakes has cooled down make the buttercream.
STEP 1: Sift the powdered sugar. In your stand mixer, using the paddle attachment, start by creaming the butter and Dulce de Leche for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.
STEP 2: On low speed, add the sifted powdered sugar in 3 portion. Mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla extract, a pinch of salt and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.
STEP 3: Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
STEP 4: Transfer the buttercream to a piping back with a big round piping tip and pipe the buttercream on the cupcakes.
STEP 5: Heat up some extra dulce de leche in the microwave for 20 seconds to make the dulce de leche a bit more fluid. Drizzle the dulce de leche over the buttercream and decorate with a banana chip.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, so I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
- Decorating the cupcakes: I use a 2 cm round piping tip placed inside a piping large piping. If you don't have that specific piping tip you can use any other you'd wish to use.
FAQ
Yes, these cupcakes last well in an airtight container, at room temperature for 1-2 days.
Yes, follow the recipe and bake them for 8-10 minutes or until cake tester comes out clean.
Add a can of sweetened condensed milk (removing the label) to a pot of boiling water. Let it cook in simmering water under a lid for 3 hours. After it's cooked, let it cool down completely and it's ready to be used.
STORAGE
Store the banoffee cupcakes in an airtight container at room temperature. The cupcakes are best enjoyed within 1-2 days.
Other Cupcake Recipes To Try
Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.
Banoffee Cupcakes
Equipment
Ingredients
BANANA CUPCAKE
- 200 g all-purpose flour
- 1 + ¼ teaspoon baking powder
- ½ teaspoon salt
- 50 g buttermilk room temperature
- 1 teaspoon vanilla extract
- 100 g very ripe banana about 1 large banana
- 110 g butter room temperature
- 210 g granulated sugar
- 2 large eggs room temperature
DULCE DE LECHE BUTTERCREAM
- 500 g powdered sugar
- 225 g butter room temperature
- 75 g Dulce de Leche + extra for drizzling on top
- Pinch of salt
- 2-4 tablespoon vanilla extract
- 12 Banana chips for decoration
Instructions
BANANA CUPCAKES
- Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, baking powder and salt in a bowl. Mix together the buttermilk, vanilla extract. Mash the banana with a fork until smooth.200 g all-purpose flour, 1 + ¼ teaspoon baking powder, ½ teaspoon salt, 50 g buttermilk, 1 teaspoon vanilla extract, 100 g very ripe banana
- In a mixing bowl, using the paddle attachment add the butter and sugar and mix it on high speed for 1-2 min.110 g butter, 210 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.2 large eggs
- Scrape down the sides of the bowl. Continue by adding ⅓ of the flour mixture, then the mashed banana, then ⅓ of the flour mixture and then the milk mixture, ending on the last ⅓ of the flour mixture. Mixing in each addition until just combined.
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 20-24 min or until a cake tester comes out clean.
- Let the cupcakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
DULCE DE LECHE BUTTERCREAM
- Once the cupcakes has cooled down make the buttercream.
- Sift the powdered sugar. In your stand mixer, using the paddle attachment, start by creaming the butter and Dulce de Leche for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.225 g butter, 500 g powdered sugar, 75 g Dulce de Leche + extra for drizzling on top
- On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla extract, a pinch of salt and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.Pinch of salt, 2-4 tablespoon vanilla extract
- Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
- Transfer the buttercream to a piping back with a big round piping tip.
ASSEMBLING
- Pipe the buttercream on the cupcakes.
- Heat up some extra dulce de leche in the microwave for 20 seconds to make the dulce de leche a bit more fluid. Drizzle the dulce de leche over the buttercream and decorate with a banana chip.12 Banana chips for decoration
- Serve it on the day, but it can also last well for a few days on the kitchen counter, in an airtight container.
Sarah
The best banana cupcake you’ll ever taste! So fluffy!!