Banoffee Cupcakes

A spin on the classic pie, these Banoffee Cupcakes are absolutely delicious. Scrumptious banana cupcakes are filled with dulce de leche then topped with a whipped cream frosting, chocolate shavings, and more dulce de leche. Step-by-step photos show you how to make this delectable cupcake recipe

One of my families favorite desserts ever is banoffee pie, banana and dulce de leche are meant for each other. Taking this flavor profile and mimcing it on a cupcake was perfect.

My sister had one bite and said woah didn't think I was going to love that like I do.

Banoffee cupcakes start with a banana cupcake that is filled with a nice helping of dulce de leche. To top the cupcake we use a cream cheese whipped cream, think of it as a thicker whipped cream, it's not overly sweet. I think a buttercream would be too much with the dulce de leche.

Then finally a little drizzle of dulce de leche on top and chocolate pieces.

The cupcake is naturally gorgeous and tastes divine!

Ingredients

For these cupcakes you'll need:

• Large Eggs. To make sure your eggs evenly incorporate into the batter you'll want them at room temperature. To do that place the eggs in a bowl of warm water for 5-10 minutes before cracking them open. For this recipe, we separate the yolks from the whites so that we can whip the whites. You'll fold the whipped egg whites into the batter which helps create a lighter and fluffier crumb.
• Butter. I prefer to use salted butter but you can use unsalted too. Make sure it is at room temperature so it can properly cream with the sugar.
• Sugar. Just good old granulated sugar or caster sugar.
• Vanilla. Just a bit helps flavor the cupcake base beautifully!
• Flour. Just good old all-purpose flour or plain flour works. Make sure to measure your flour correctly. I personally always use a scale and measure my flour in grams but if you want to use cups make sure to run a fork through the flour in its container a few times to fluff it up then use a spoon to scoop it into the measuring cup then use a knife to scrape off the dome to give you an even cup.
• Salt. Salt is imperative, don't skip it! It provides balance against all the sweetness and also brings out the other ingredients flavors to a deeper level.
• Baking Soda. This helps the batter rise because we have sour cream and acid it will activate the baking soda.
• Baking Powder. Because there is such a small amount of acid (sour cream) in this recipe we need more rise/ chemical leavening agent so we use baking powder as well. Baking powder does not need acid to activate it.
• Ripe Bananas. You'll need around 3 medium-size ones, Around 9-10oz of banana, measured without the skin.
• Sour Cream. Sour cream helps lighten the cake for a moist and tender crumb. It also helps activate the baking soda.

Now that we have the banana cupcake we'll need to fill it and frost it properly to mimic the Banofee pie flavor profile! You'll need:

• Dulce De Leche. You can totally make your own as I do in this Banoffee Pie Recipe but you can also buy premade dulce de leche which is what I did here.
• Cream Cheese Whipped Cream Frosting. Light, fluffy, and not super sweet so it's perfect with the dulce de leche filling.
• Chocolate Bar. For me, banoffee pie is not complete until you sprinkle the chocolate on top. I took one Cadbury dairy milk bar and used a vegetable peeler to make pieces to sprinkle on top of the cupcakes.
• Dried Banana Chips. I personally couldn't find any at the store but I think they would look super cute on top of the frosting off to one side!

Instructions for Banoffee Cupcakes

One of the most important steps is to make sure your oven is properly heated for the cupcakes to rise. Preheat the oven to 350F/180C and line a muffin tin with cupcake liners, then set aside.

In a large clean bowl whip the egg whites until starting to foam. Then slowly drizzle in 2 tablespoons of sugar and continue to mix on medium speed until stiff peaks form, then set aside.

In another bowl whisk together the flour, salt, baking soda, and baking powder, then set aside.

In another large bowl cream together the granulated sugar and butter until light and fluffy, make sure to scrape down the sides of the ball as you go to ensure everything is evenly incorporated.

Then mix in the egg yolks and vanilla, again making sure to scrape the bowl.

In a bowl mash the banans so that no large chunks are left.

Add mashed bananas to the creamed butter along with the sour cream, mixing until everything is evenly incorporated.

Gently fold in the dry ingredients until almost completely combined then fold in the egg whites, again until just combined. Over mixing will create more gluten and therefore a tougher crumb.

Scoop the batter into the cupcake liners, I like to use a large cookie scoop to help ensure each cavity is evenly filled to about ¾ of the way.

Bake for 13-16 minutes, or until a toothpick inserted in the center comes out with only moist crumbs no wet batter, or if you gently press the top of the cupcake it bounces back immediately.

Once the cupcakes have completely cooled use a knife to cut a hole out of the center, you want it to be fairly deep but not all the way to the bottom, carefully tear or slice the cupcake filling from the piece you took out. You basically just want the top part left to cover the ducle de leche filling.

Place dulce de leche in a piping bag with no tip or a medium round tip to easily fill the holes of the cupcakes, then place the "lid" piece of the cupcake back on top. 

Swirl the frosting on top or use a knife to gently spread it. Using another small piping bag with a small tip or a plastic bag with the corner snipped off drizzle dulce de leche on top of the frosting then sprinkle with chocolate pieces.

These cupcakes are best eaten the day they are made, store leftovers in the fridge. 

There you have it my gorgeous Banoffee Cupcakes!

How to freeze

You could definitely freeze the cupcakes, I would freeze them wrapped in plastic wrap, twice, once they have flash frozen their shape put them in a large freezer safe bag. Let them thaw on the counter for an hour or so.

I would not recommend freezing banoffee cupcakes once filled and decorated.

Can you double

You can totally double the recipe. There is a 2X button the top right area of the recipe card just press that to see the quantities of ingredients needed.

More Dulce de Leche Recipes

One of my all-time favorite desserts is this Dulce de Leche Napoleon, seriously you've gotta try it!!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Print

Recipe Card