Banoffee Pie Cupcakes: A Bite-Sized Twist on a Classic Dessert

Banoffee pie lovers, rejoice! These Banoffee Pie Cupcakes bring all the rich, caramelized banana goodness of the classic British dessert into a handheld treat. Imagine a moist banana sponge filled with luscious caramel, topped with a silky whipped cream frosting, and finished with a sprinkle of chocolate shavings—each bite is pure bliss.

This recipe takes inspiration from the beloved Banoffee Pie, a combination of “banana” and “toffee” that originated in England in the 1970s. By transforming it into a cupcake, we keep the indulgent flavors but make it even easier to serve at parties, family gatherings, or whenever you crave a decadent dessert.

These cupcakes are simple to make, require basic pantry ingredients, and offer a perfect balance of sweetness, creaminess, and texture. Let’s dive into the recipe!

Ingredients

Here’s everything you need to create these delightful cupcakes:

For the Cupcakes

Ingredient	Quantity
Unsalted butter (softened)	½ cup (115g)
Granulated sugar	½ cup (100g)
Brown sugar	¼ cup (50g)
Eggs	2 large
Ripe bananas (mashed)	2 medium
Vanilla extract	1 tsp
All-purpose flour	1 ¼ cups (160g)
Baking powder	1 tsp
Baking soda	½ tsp
Salt	¼ tsp
Whole milk	¼ cup (60ml)

For the Filling

Ingredient	Quantity
Dulce de leche or caramel sauce	½ cup (120g)

For the Whipped Cream Topping

Ingredient	Quantity
Heavy cream	1 cup (240ml)
Powdered sugar	2 tbsp
Vanilla extract	1 tsp

For Garnishing

Ingredient	Quantity
Dark chocolate (shaved or grated)	2 tbsp
Banana slices (for topping)	1 banana
Crushed digestive biscuits or graham crackers	2 tbsp

Substitutions & Tips

• If you don’t have dulce de leche, you can use homemade caramel sauce or even store-bought caramel spread.
• Make it gluten-free by swapping all-purpose flour with a gluten-free flour blend.
• Prefer a deeper caramel flavor? Add a pinch of sea salt to the caramel filling for a salted caramel twist.

Equipment Needed

To make these cupcakes effortlessly, you’ll need:

• Muffin tin & cupcake liners – to bake the cupcakes.
• Mixing bowls – for batter preparation.
• Electric mixer or whisk – for whipping up the batter and frosting.
• Piping bag (optional) – for neatly filling and frosting the cupcakes.
• Melon baller or cupcake corer – to create space for the caramel filling.

Step-by-Step Instructions

Step 1: Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until combined.

Step 2: Bake the Cupcakes

6. Fill each cupcake liner two-thirds full with batter.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Fill with Caramel

9. Once the cupcakes are fully cooled, use a melon baller or cupcake corer to remove the center.
10. Spoon or pipe about 1 teaspoon of dulce de leche or caramel sauce into each cupcake.

Step 4: Make the Whipped Cream Frosting

11. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
12. Transfer the whipped cream to a piping bag and frost the cupcakes generously.

Step 5: Garnish and Serve

13. Top each cupcake with a banana slice, sprinkle with chocolate shavings, and dust with crushed biscuits for that classic Banoffee Pie touch.

Tips and Variations

• Want a sturdier frosting? Fold in 1 tablespoon of instant pudding mix to stabilize the whipped cream.
• For extra crunch, add toffee bits or chopped nuts to the garnish.
• Make it boozy! Add a splash of dark rum or coffee liqueur to the caramel filling for a grown-up twist.
• Prefer buttercream? Swap the whipped cream for a cream cheese frosting for a tangier balance to the sweetness.

Serving Suggestions

• Serve these cupcakes chilled for a more authentic Banoffee Pie texture.
• Arrange them on a rustic wooden board for a cozy dessert presentation.
• Drizzle extra caramel sauce over the frosting before serving for an indulgent finish.

Pairings

• Drink Pairing: A cup of espresso or cappuccino balances the sweetness beautifully.
• Cocktail Pairing: Try with a salted caramel espresso martini for an elegant pairing.
• Wine Pairing: A glass of late harvest Riesling or tawny port complements the caramel and banana flavors wonderfully.

Storage and Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Cupcakes (without whipped cream) can be frozen for up to 2 months. Thaw before adding toppings.
• Reheating: Best served cold, but if needed, let them sit at room temperature for 15 minutes before serving.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	~280
Carbs	35g
Fat	15g
Protein	3g
Sugar	22g
Fiber	1g
Allergens	Dairy, Gluten, Eggs

Nutrition information is automatically calculated and should be used as an approximation.

Conclusion

Banoffee Pie Cupcakes are the perfect fusion of two beloved desserts, bringing the irresistible flavors of banana, caramel, and whipped cream into a convenient, handheld treat. Each bite delivers a delightful contrast of textures—from the soft banana sponge to the gooey caramel filling and the airy whipped cream topping. Whether you’re making them for a special occasion or just indulging in a sweet craving, these cupcakes are guaranteed to impress with their rich, decadent flavors and beautiful presentation.

The best part? They’re incredibly easy to make with simple ingredients, and you can customize them to suit your preferences—whether that means adding a hint of spice, a drizzle of extra caramel, or even a boozy kick. Serve them chilled for the ultimate Banoffee Pie experience, pair them with coffee or a dessert wine, and enjoy a truly indulgent treat. Try this recipe today, and don’t forget to share your creations—I’d love to see how you make these cupcakes your own!