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Fluffy Banoffee Cupcakes Inspired by the Classic Pie

By // (Updated Jun 18, 2026) // 5 Comments

Jump to Recipe·5 from 2 reviews
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These banoffee cupcakes combine everything I love about classic banoffee pie in one perfectly portable dessert. Soft banana cupcakes are filled with dulce de leche, topped with a light cream cheese whipped cream frosting, then finished with more dulce de leche and chocolate shavings for the ultimate bite. I've found the lighter frosting is the perfect choice because it lets the banana and caramel flavors shine without becoming overly sweet.

banoffee cupcake on a white plate with more cupcakes in the background on a grey surface
That hidden dulce de leche center is the kind of surprise that makes everyone ask for a second cupcake.

Featured Review

"Family loved them! Was a fun baking project to use up some bananas."

Kelly
Jump to Recipe·5 from 2 reviews

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

hand holding half of a banoffee cupcake above a grey surface with cupcakes and ingredients blurred

What You Need for the Ultimate Banoffee Cupcakes

  • Ripe Bananas: I always use very ripe bananas because they give the cupcakes the sweetest flavor and keep the crumb incredibly moist.
  • Whipped Egg Whites: This is one of my favorite techniques in this recipe. I've discovered folding whipped egg whites into the batter creates a lighter, fluffier cupcake without sacrificing moisture.
  • Sour Cream: While testing these cupcakes I found that sour cream keeps the cupcakes tender while also helping activate the baking soda for a beautiful rise.
  • Dulce de Leche: The hidden dulce de leche center is what makes these cupcakes truly feel like banoffee pie. Every bite has that rich caramel flavor. 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: I love using this frosting because it's light, creamy, and not overly sweet, which balances the rich dulce de leche perfectly.

Let's Turn Banoffee Pie into Cupcakes

egg whites whipped in a glass bowl on a grey surface next to a black and white linen
Whip the egg whites until stiff peaks.
dry ingredients whisked together in a glass bowl on a grey surface next to a black and white linen
Whisk together the dry ingredients.
creamed butter and sugar close up in a glass bowl on a grey surface
Cream together the granulated sugar and butter until light and fluffy.
creamed sugar and butter with an egg and vanilla added in a glass bowl on a grey surface next to a black and white linen
Add egg yolks and vanilla.
mashed banana in a glass bowl on a grey surface
Mash the bananas so that no large chunks are left.
mashed banana and sour cream added to wet ingredients in a glass bowl on a grey surface
Add the bananas and sour cream .
dry ingredients added to wet ingredients then whipped egg whites added to banana cupcake batter in a glass bowl on a grey surface
Fold in the dry ingredients until almost completely combined then fold in the egg whites.
banana cupcakes before and after baking in a metal cupcake pan on a grey surface
Scoop batter into cupcake liners and bake.
A hand holding a knife is cutting into the top of a golden-brown Banoffee Cupcake in a paper liner, placed on a light gray surface.
Use a knife to cut a circle out of the top of the cupcake.
A Banoffee Cupcake with a hollowed-out center sits on a light surface, surrounded by a few crumbs and two pieces of the removed muffin top. A serrated knife lies nearby.
You want a deepish hole in the cupcake.
A hand uses a piping bag to fill a Banoffee Cupcake with caramel sauce on a light gray surface. Crumbs are scattered around the muffin.
Fill dulce de leche inside the cupcake.
A single golden brown Banoffee Cupcake with a crumbly top sits on a light gray surface. There are a few small crumbs nearby.
Place the top of the cupcake back on top of the dulce de leche.
banoffee cupcake on a white plate with more cupcakes in the background on a grey surface
Swirl the frosting on top then add a drizzle of dulce de leche and chocolate shavings.

There you have it my gorgeous Banoffee Cupcakes!

banoffee cupcake half eaten on a white plate with more cupcakes in the background on a grey surface
banoffee pie cupcakes on a grey plate on a grey surface

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

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hand holding half of a banoffee cupcake above a grey surface with cupcakes and ingredients blurred

Fluffy Banoffee Cupcakes Inspired by the Classic Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

These banoffee cupcakes combine everything I love about classic banoffee pie in one perfectly portable dessert. Soft banana cupcakes are filled with dulce de leche, topped with a light cream cheese whipped cream frosting, then finished with more dulce de leche and chocolate shavings for the ultimate bite. I've found the lighter frosting is the perfect choice because it lets the banana and caramel flavors shine without becoming overly sweet.

  • Total Time: 40 minutes
  • Yield: 16 Cupcakes 1x

Ingredients

Units Scale

Cupcakes

  • 2 Large Eggs, separated and at room temperature
  • 2 Tablespoons Granulated Sugar
  • 250 grams (2 Cups) All-Purpose Flour
  • ½ Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 4oz (½ Cup) Unsalted Butter
  • 150 grams (¾ Cup) Granulated/ Caster Sugar
  • 2 Teaspoons Pure Vanilla Extract
  • 3 Medium Ripe Bananas (Around 9-10oz)
  • 2oz (¼ Cup) Sour Cream, at room temperature

Filling & Frosting

Instructions

Cupcake

  1. Preheat the oven to 350F/180C line a muffin tin with cupcake liners, then set aside.
  2. In a large clean bowl whip the egg whites until starting to foram then slowly drizzle in 2 tablespoons of sugar and continue to work on medium speed until stiff peaks form, then set aside.
  3. In another clean bowl whisk together the flour, salt, baking soda, and baking powder, then set aside.
  4. 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.
  5. In a bowl mash the banans so that no large chunks are left. Add to the creamed butter along with the sour cream, mixing until everything is evenly incorporated.
  6. 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.
  7. 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.

Filling

  1. 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. 
  2. 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. Best eaten the day they are made, store leftovers in the fridge. 

Equipment

  • Author: Elizabeth Waterson
  • Prep Time: 25 Minutes
  • Cook Time: 15 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Comments

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    If you love this recipe, please consider leaving a ⭐ star rating ⭐ when you post a comment. Star ratings help people discover my recipes online. I am incredibly grateful for your support! —xx Liz

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  1. Kelly says

    Family loved them! Was a fun baking project to use up some bananas.

    Reply

    • Elizabeth Waterson says

      Awesome to hear Kelly! Thank you so much for coming back to star rate and review the recipe, I truly appreciate it!! XX Liz

      Reply

  2. Kaitlin says

    This recipe is missing the amount of vanilla to use in the ingredient list.

    Reply

    • Elizabeth Waterson says

      Hi Kaitlin, I am so sorry about that! You'll need two teaspoons of vanilla extract for the cupcake batter. Please let me know if you have any other questions or if you try the recipe I would love to know what you think! XX Liz

      Reply

  3. Monica says

    I cannot believe you do not have more comments. These are absolutely delicious.

    Reply