Irresistible Banoffee Cupcakes: Your Ultimate Guide to Banana & Dulce de Leche Bliss

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If you adore the classic combination of sweet banana and rich caramel found in traditional banoffee pie, then prepare to fall head over heels for these Banoffee Cupcakes! This recipe brilliantly transforms that beloved dessert into a delightful, handheld treat perfect for any occasion. Each cupcake boasts an incredibly soft, moist, and intensely flavorful banana cake base, generously crowned with a smooth, velvety Dulce de Leche buttercream. To elevate their charm and taste even further, they are artfully decorated with an extra drizzle of luscious Dulce de Leche and a crisp banana chip. These cupcakes are not just delicious; they are a true showstopper, guaranteed to impress at any gathering or simply bring joy to your everyday.

These banoffee cupcakes truly stand out with their exquisite texture and harmonious blend of flavors. The banana cupcake itself is exceptionally tender and moist, brimming with natural banana sweetness that finds its perfect counterpart in the creamy, caramel-like Dulce de Leche buttercream. The careful balance of ingredients ensures a delicate crumb that practically melts in your mouth. The additional drizzle of Dulce de Leche not only adds another layer of decadent flavor but also creates a beautiful, inviting presentation that makes them visually irresistible. Finishing each one with a delicate banana chip provides a lovely textural contrast, adding a satisfying crunch that complements the soft cake and smooth frosting perfectly.

Do you often find yourself with a bunch of overripe bananas sitting on your counter, perhaps turning a bit too brown for snacking? This recipe is your ideal solution, turning those forgotten fruits into a culinary triumph! The riper your bananas are, the more concentrated and delicious their flavor will be in your baked goods, contributing a natural sweetness and unparalleled moisture to the cupcakes. You won’t just be saving them from going to waste; you’ll be creating a masterpiece that highlights their rich essence. This recipe is surprisingly straightforward and requires only basic baking equipment. A stand mixer fitted with a paddle attachment or a reliable hand mixer will make the entire process smooth, enjoyable, and efficient, allowing you to whip up these treats with ease.

For those who love exploring a diverse range of cupcake flavors, I invite you to delve into some of my other popular recipes. Discover the delicate notes of Peaches and Cream Cupcakes, indulge in the rich decadence of Chocolate Fudge Cupcakes, or enjoy the sophisticated elegance of Tiramisu Cupcakes. Each recipe offers a unique and delightful experience for your palate and is guaranteed to be a hit with family and friends.

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WHY THESE BANOFFEE CUPCAKES WORK EVERY TIME

These banoffee cupcakes are more than just a sweet treat; they’re a thoughtfully crafted recipe designed for consistent success in your kitchen. Here’s why this particular recipe stands out and guarantees a delicious outcome, making it a go-to for any baker:

• Perfectly Moist & Flavorful Banana Cupcakes: The foundation of these irresistible cupcakes is a banana cake that is incredibly soft, tender, and bursting with authentic banana flavor. We emphasize the use of very ripe bananas, which are crucial for two reasons: they contribute intense natural sweetness, reducing the need for excessive added sugar, and their high moisture content ensures an exceptionally tender and moist crumb. The carefully balanced dry and wet ingredients in the batter prevent dryness, delivering a consistently delightful texture with every bite.
• Effortless, Velvety Dulce de Leche Buttercream: Creating a luxurious and pipeable buttercream has never been more straightforward! By utilizing high-quality, store-bought Dulce de Leche, you significantly cut down on preparation time without compromising on depth of flavor. This rich, caramel-like spread whips beautifully with softened butter and powdered sugar, resulting in a smooth, silky, and richly flavored frosting that perfectly complements the banana cake. For the ambitious baker, making your own Dulce de Leche from scratch is also an option, adding an extra touch of homemade goodness.
• Double the Dulce de Leche Delight: We don’t just stop at incorporating Dulce de Leche into the buttercream! An additional, artful drizzle of warm Dulce de Leche over the frosted cupcakes serves multiple purposes. It adds a striking visual appeal, making each cupcake look professionally finished, and, more importantly, it provides a concentrated burst of that irresistible caramel flavor, intensifying the overall banoffee experience. This extra layer of sweetness and sticky goodness makes these cupcakes truly decadent and memorable.
• Stunning Showstopper Presentation: These are far from your average cupcakes. With their elegant swirl of creamy buttercream, the glossy caramel drizzle, and a charming, crunchy banana chip topping, they are visually stunning. Their appealing aesthetic makes them a fantastic centerpiece for any party, birthday celebration, holiday gathering, or special occasion. Prepare to receive an abundance of compliments and impress your guests with these beautifully crafted treats.
• Exquisite Balance of Sweetness and Texture: This recipe achieves a perfect harmony between the natural sweetness of the ripe bananas and the rich, complex sweetness of the Dulce de Leche. The slight saltiness often found in the buttercream subtly cuts through the sweetness, creating a complex and enjoyable flavor profile that isn’t cloyingly sugary. Furthermore, the crisp banana chip provides a wonderful textural contrast to the soft cake and creamy frosting, making every bite an exciting experience.
• Beginner-Friendly Yet Expert Results: Despite their professional appearance and complex flavor, these banoffee cupcakes are surprisingly easy to make. The detailed step-by-step instructions are clear, concise, and easy to follow, making them approachable for bakers of all skill levels, from novices to seasoned pros. Even if you’re new to baking, you can achieve impressive, bakery-quality results with this reliable recipe.

KEY INGREDIENTS AND PRO TIPS FOR PERFECTION

Understanding the specific role of each ingredient is fundamental to achieving successful baking results. Here are some crucial notes and professional tips regarding the key components for these delectable banoffee cupcakes. For a complete list with precise quantities, please refer to the detailed recipe card located at the bottom of this page.

• Butter (Unsalted, Room Temperature): The temperature of your butter is paramount for both the cupcake batter and the buttercream. Cold butter will not cream properly with sugar, leading to a dense, unevenly textured cake and a lumpy, difficult-to-spread frosting. Always take your butter out of the fridge 1-2 hours before you plan to start baking, or even longer if your kitchen tends to be cool. It should be soft enough to leave a slight indentation when gently pressed with your finger, but still hold its shape without being greasy or melted. Using unsalted butter allows you to control the salt content in your recipe.
• Eggs (Large, Room Temperature): Just like butter, room temperature eggs are an absolute necessity. They emulsify much more effectively with the other ingredients in the batter, creating a homogeneous mixture that is crucial for a lighter, more evenly textured cupcake. Cold eggs can cause the butter and sugar mixture to seize or curdle, affecting the batter’s consistency and the final rise of your cupcakes. Plan ahead and let them warm up for 1-2 hours alongside your butter.
• All-Purpose Flour: The type of flour you choose directly impacts the final texture of your cupcakes. I strongly recommend using an all-purpose flour that has a protein content of approximately 10-11%. A lower protein content results in less gluten development when mixed, which is essential for achieving a super soft and tender cupcake. Overmixing a batter made with high-protein flour can lead to excessive gluten formation, resulting in tough, chewy cupcakes. Always remember to spoon your flour into your measuring cup and then level it off with a straight edge, rather than scooping directly from the bag, as this can compact the flour and lead to using too much.
• Buttermilk: Buttermilk is a fantastic ingredient for baking, acting as a secret weapon for incredibly soft, moist, and tender cupcakes. Its natural acidity reacts with the baking powder, producing carbon dioxide bubbles that give the cake its light and airy structure. It also imparts a subtle tang that beautifully balances the sweetness of the bananas and Dulce de Leche. Measure out your buttermilk and ensure it comes to room temperature 1-2 hours before baking. If you don’t have buttermilk on hand, you can easily create a homemade substitute: for every 50g of buttermilk required, simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill it to the 50g mark with regular milk. Stir it gently and let it sit for 5-10 minutes until it slightly curdles and thickens – it will work perfectly!
• Very Ripe Bananas: The true star of this recipe! For the most intense, rich banana flavor and optimal natural sweetness, always use very ripe bananas. The ideal bananas will have numerous brown spots on their peels, or even be almost entirely brown. As bananas ripen, their starches convert to sugars, making them sweeter and softer, which are easier to mash and incorporate smoothly into the batter. If your bananas aren’t quite ripe enough, don’t despair! You can quickly ripen them by baking them unpeeled on a baking sheet at 200ºC (390ºF) for 5-10 minutes, or until their skins turn completely black. Allow them to cool down completely before mashing and using them in the recipe.
• Dulce de Leche: This rich, thick, and deeply caramelized condensed milk is what truly defines the “banoffee” element of these cupcakes. For maximum convenience and consistent results, I often opt for a good quality store-bought Dulce de Leche. It is generally easy to find in most grocery stores, often in the international foods aisle or the baking section. However, if you are feeling ambitious and want to make your own from scratch, it’s a rewarding process. Simply remove the label from a can of sweetened condensed milk, place the sealed can in a large pot, and cover it with water by at least one inch. Bring the water to a gentle simmer, cover the pot with a lid, and let it cook for 3 hours. It is absolutely crucial to check the water level frequently during this time and replenish it with hot water as needed to ensure the can remains fully submerged. After 3 hours, carefully remove the can from the hot water and let it cool down completely to room temperature before opening. This cooling step is extremely important for safety, as the can will be under pressure if opened while hot. Once cool, the caramelized condensed milk will be thick, spreadable, and ready to use.
• Granulated Sugar: Beyond its obvious role in providing sweetness, granulated sugar also contributes to the tender texture of the cupcakes by interacting with the butter during the creaming process and preventing gluten from over-developing.
• Baking Powder & Salt: Baking powder is the primary leavening agent, responsible for giving the cupcakes their lift and light texture. Salt, though used in a small amount, is essential for enhancing and balancing all the flavors, making the banana and caramel notes truly shine.
• Vanilla Extract: A crucial flavor enhancer that adds warmth, depth, and a pleasant aromatic quality to both the banana cake and the Dulce de Leche buttercream. Good quality vanilla can make a significant difference.
• Powdered Sugar (Confectioners’ Sugar): This finely milled sugar is indispensable for creating the incredibly smooth, pipeable texture of the Dulce de Leche buttercream. Sifting it before use is highly recommended to remove any lumps, ensuring your frosting is perfectly silky.
• Banana Chips: Used as a decorative garnish, banana chips not only add a touch of authentic banana appeal but also provide a delightful crispy texture that contrasts wonderfully with the soft cake and creamy frosting.

Refer to the complete recipe card below for precise quantities and additional details to ensure your baking success.

STEP BY STEP INSTRUCTIONS – CRAFTING YOUR BANANA CUPCAKES

Making these delicious banoffee cupcakes is an incredibly rewarding experience, especially with these clear, step-by-step instructions. This recipe is designed for ease, but a stand mixer fitted with a paddle attachment or a reliable hand mixer will significantly simplify the process and ensure a smooth batter. You will also need a 12-cup cupcake pan and standard paper cupcake liners.

Before you embark on your baking journey, ensure all your refrigerated ingredients (such as butter, eggs, and buttermilk) have been brought to room temperature. This crucial step is key for achieving a smooth, emulsified batter and ensuring even baking, which contributes to the light and tender texture of your cupcakes. Preheat your oven adequately to the specified temperature to ensure proper rising from the start.

First, begin by preheating your oven to 160ºC (325ºF) if you are using a conventional oven. Prepare your 12-cup cupcake tray by lining each cavity with paper cupcake liners. Baking at this slightly lower temperature helps ensure the cupcakes bake evenly through to the center and remain wonderfully moist, preventing any dry or tough edges.

STEP 1: Prepare Your Dry and Wet Mixtures. In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and salt. Sifting is an important step as it removes any lumps and aerates the flour, which contributes to a lighter, more delicate cupcake texture. In a separate small cup or bowl, whisk together the room temperature buttermilk and vanilla extract until well combined. Take your very ripe banana(s) and mash them thoroughly with a fork until they are completely smooth, with no large chunks remaining. This ensures even banana distribution throughout the batter. Set all of these prepared components aside.

STEP 2: Cream Butter and Sugar until Light. In the bowl of your stand mixer, fitted with the paddle attachment (or using a large mixing bowl with a hand mixer), add the softened room temperature unsalted butter and the granulated sugar. Cream them together on high speed for 1-2 minutes until the mixture transforms into a light, fluffy, and pale-colored consistency. This step is absolutely critical as it incorporates air into the butter and sugar, which in turn contributes significantly to the cupcakes’ light and airy texture.

STEP 3: Incorporate Eggs One by One. Reduce the mixer speed to medium-low. Add the large room temperature eggs one at a time, mixing thoroughly after each individual addition until it is just combined. After each egg, remember to stop the mixer and scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are fully incorporated and prevent any unmixed pockets. Adding eggs slowly helps prevent the mixture from curdling and maintains a smooth batter.

STEP 4: Alternate Dry and Wet Ingredients for Best Texture. Scrape down the sides of the bowl one final time to ensure a homogeneous mixture. Now, with the mixer on low speed, begin adding the prepared flour mixture and the buttermilk mixture in alternating additions. Start by adding approximately one-third of the sifted flour mixture, mixing on low speed only until it is just combined. Immediately follow this by adding the mashed banana, mixing briefly to incorporate it. Then, add another one-third of the flour mixture, mix again, and then slowly pour in the buttermilk mixture, mixing until just combined. Finish with the last one-third of the flour mixture, mixing just until no dry streaks remain. Remember, the key here is to mix only until the ingredients are incorporated; absolutely do not overmix, as this can develop gluten and result in tough cupcakes!

STEP 5: Perform a Final Gentle Fold. Once the mixer has done its job, remove the bowl from the stand mixer. Using a sturdy rubber spatula, give the entire batter a gentle final fold by hand. This step is important to ensure that any ingredients clinging to the bottom or sides of the bowl are fully mixed into the batter without the risk of overworking the gluten, which could lead to a tough or rubbery cupcake texture. Your goal is a smooth, uniform batter.

STEP 6: Fill Cupcake Liners and Bake to Perfection. Divide the cake batter evenly among the 12 prepared cupcake liners. For optimal rising and to prevent overflowing, aim to fill each liner approximately two-thirds full. Place the cupcake pan into your preheated oven and bake them for about 20-24 minutes, or until a wooden skewer or cake tester inserted into the very center of a cupcake comes out completely clean. Baking times can vary slightly depending on your specific oven, so it’s always a good idea to keep a close eye on them towards the end of the suggested baking time.

STEP 7: Cool Completely Before Frosting. Once baked to a golden perfection, remove the cupcake pan from the oven and allow the cupcakes to cool in the pan on a wire cooling rack for approximately 5 minutes. This brief cooling period in the pan allows them to firm up slightly and retain their shape. After 5 minutes, gently remove the cupcakes from the cupcake tin and transfer them directly to the cooling rack to cool down completely to room temperature. It is absolutely crucial that the cupcakes are entirely cool before you attempt to frost them; otherwise, your beautifully whipped buttercream will melt and slide right off, creating a messy situation and compromising the final presentation.

STEP BY STEP INSTRUCTIONS – DULCE DE LECHE BUTTERCREAM & ASSEMBLING

Once your delicious banana cupcakes have cooled down completely to room temperature, it’s the perfect moment to whip up the dreamy Dulce de Leche buttercream and then proceed to assemble your beautiful banoffee masterpieces.

STEP 1: Cream Butter and Dulce de Leche until Smooth. Begin by sifting your powdered sugar into a separate bowl – this is a crucial, non-negotiable step for achieving a lump-free, silky smooth buttercream texture! In the bowl of your stand mixer, fitted with the paddle attachment, add the softened room temperature unsalted butter and the specified amount of Dulce de Leche. Cream them together on medium speed for about 2 minutes until they are well combined, lightened in color, and smooth. Stop the mixer, scrape down the sides of the bowl thoroughly with a rubber spatula to ensure no unmixed butter or Dulce de Leche remains, and then mix for another minute to ensure everything is perfectly blended and homogenous.

STEP 2: Gradually Incorporate Powdered Sugar and Flavorings. With the mixer on low speed, gradually add the sifted powdered sugar in three separate portions. Mix until each addition is fully incorporated into the butter and Dulce de Leche mixture before adding the next portion. This slow and steady addition prevents a cloud of sugar from engulfing your kitchen and ensures a smooth, consistent buttercream. Once all the sugar is incorporated, add the vanilla extract and a small pinch of salt (the salt is essential for balancing the sweetness and truly enhancing those rich caramel notes of the Dulce de Leche). Scrape down the sides of the bowl one more time, ensuring everything is thoroughly mixed. Then, increase the mixer speed to low/medium and beat the buttercream for an additional 2 minutes. This step helps to create a light, fluffy, and airy consistency.

STEP 3: Eliminate Air Bubbles for a Professional Finish. For a truly professional-looking, ultra-smooth, and dense buttercream that pipes perfectly, remove the bowl from the stand mixer. Using a sturdy rubber spatula or a wooden spoon, vigorously beat the buttercream by hand for at least a minute or two. This manual mixing technique helps to push out any trapped air bubbles that may have formed during the machine mixing, resulting in an incredibly dense, velvety, and perfectly smooth frosting that will pipe beautifully without any unwanted holes or rough textures.

STEP 4: Prepare Your Piping Bag. Transfer the perfectly prepared Dulce de Leche buttercream to a piping bag. For generous and elegant swirls, fit your piping bag with a large round piping tip (a 1A or 2A tip works wonderfully). If you don’t have a piping bag and tip, don’t worry! You can simply use a knife or a small offset spatula to spread the buttercream onto the cupcakes for a charming, rustic look. Alternatively, you can snip the corner of a sturdy Ziploc bag for a makeshift piping bag.

STEP 5: Drizzle and Decorate for the Final Touch. Now for the artistic part! Pipe a generous and appealing swirl of the Dulce de Leche buttercream onto each completely cooled banana cupcake. To make the extra Dulce de Leche for drizzling more fluid and easy to work with, place a small amount in a microwave-safe bowl and heat it for approximately 15-20 seconds. Stir it until it becomes smooth and has a pourable consistency. Drizzle this warmed Dulce de Leche artfully over the piped buttercream on each cupcake, creating an enticing caramel design. Finally, carefully place one crisp banana chip on top of each cupcake for a lovely garnish and to add that delightful textural crunch. These cupcakes are now ready to be admired and enjoyed!

Serve these exquisite banoffee cupcakes immediately to savor them at their freshest and most flavorful, or store them for later enjoyment as detailed in the comprehensive storage section below.

EXPERT BAKING TIPS FOR BANOFFEE CUPCAKE SUCCESS

Achieving bakery-quality banoffee cupcakes at home is absolutely within your reach when you pay attention to these expert tips and tricks. Incorporate these professional insights into your baking routine, and you’ll be consistently producing perfect results like a seasoned pro in no time!

• Embrace a Kitchen Scale for Unparalleled Precision: While traditional cup measurements are commonly used, measuring your ingredients by weight (grams) offers unparalleled accuracy and consistency in baking. My recipes are always developed with grams as the default setting precisely because it is the most precise way to measure ingredients, especially flour. Even a slight variation in flour quantity can significantly impact the final texture of your cupcakes, making them either too dense or too dry. Investing in an inexpensive digital kitchen scale will drastically improve your baking results, ensuring consistent perfection every single time.
• The Golden Rule: Never Overmix Your Batter: This is arguably one of the most crucial tips for light and tender cupcakes. Once you have added the flour mixture to the wet ingredients, stop mixing as soon as the dry ingredients are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour too much, which leads to tough, chewy, and rubbery cupcakes instead of the desired light and tender ones. I always recommend finishing the mixing process with a gentle fold by hand using a rubber spatula. This ensures that any ingredients clinging to the bottom or sides of the mixing bowl are fully incorporated without the risk of overworking the batter.
• Understand Your Baking Pans (Light vs. Dark Materials): The material and color of your baking pans play a significant role in how your baked goods cook. Aluminum pans, being light in color, are excellent at reflecting heat. This characteristic results in a more gentle and even bake, which in turn produces a softer, lighter-colored crust and helps maintain a consistently moist cake interior. Darker baking pans, conversely, absorb more heat. This can lead to a darker, crispier crust and potentially a drier cupcake interior, as the edges cook faster. For delicate items like cupcakes, light-colored aluminum pans are generally the preferred choice for optimal texture and moisture.
• Mastering Piping and Decorating Techniques: For the classic, generous swirl of creamy buttercream on these banoffee cupcakes, I typically use a 2 cm (approximately 0.8 inch) large round piping tip (such as a Wilton 1A or 2A). This size creates a beautiful, substantial frosting layer that looks impressive. However, don’t feel limited! Feel free to use any piping tip you have or prefer – a star tip for a more intricate, textured design, or even simply an offset spatula for a charmingly rustic, homemade look. Don’t be afraid to experiment with your presentation to make them uniquely yours! For an extra touch of fresh elegance, you could even add a thin slice of fresh banana just before serving, but keep in mind that fresh bananas tend to brown quickly once exposed to air.
• Room Temperature Ingredients Are Non-Negotiable: This tip is so vital it bears repeating! Cold ingredients (especially butter, eggs, and buttermilk) do not emulsify properly when combined with other ingredients. This often leads to a lumpy, inconsistent batter and a less uniform, denser crumb in your final baked product. To achieve a smooth, aerated batter and a light, even texture, always plan ahead and take these ingredients out of the refrigerator 1-2 hours before you intend to start baking.
• Always Opt for Very Ripe Bananas: The riper your bananas are (those with plenty of brown spots or even a completely brown peel are ideal!), the more natural sweetness and intense banana flavor they will impart to your cupcakes. Underripe bananas simply will not deliver the same depth and richness of flavor. If you find yourself short on time and your bananas aren’t quite ripe enough, the oven ripening trick (as detailed in the ingredients section) works wonders to accelerate the process.
• Use an Oven Thermometer for True Accuracy: It’s a common misconception that oven dials are perfectly accurate. Most home ovens can be off by as much as 25-50 degrees Fahrenheit (15-25 degrees Celsius) from their set temperature. An inexpensive oven thermometer, placed inside your oven, will provide you with an accurate reading of the actual temperature. This simple tool is a game-changer for consistent baking, helping to prevent both under-baked, gooey centers and over-baked, dry results.
• Avoid Overfilling Cupcake Liners: To prevent your cupcakes from overflowing their liners and creating uneven, mushroom-like tops, always ensure you only fill your cupcake liners about two-thirds full with batter. This allows ample space for them to rise beautifully and evenly, resulting in perfectly domed cupcakes.
• Cool Completely Before Frosting: Patience truly is a virtue in baking, especially when it comes to frosting! Attempting to frost warm or even slightly warm cupcakes will cause the buttercream to melt and slide right off, creating a messy and frustrating situation. Ensure your cupcakes are completely cool to the touch – ideally, at room temperature for at least an hour or two – before you even think about piping on that luscious Dulce de Leche buttercream. This step guarantees a stable, beautiful, and delicious frosted cupcake.

FREQUENTLY ASKED QUESTIONS ABOUT BANOFFEE CUPCAKES

STORAGE INSTRUCTIONS FOR OPTIMAL FRESHNESS

To ensure your exquisite banoffee cupcakes remain as delicious and fresh as the day they were baked, proper storage is absolutely essential. Store the decorated banoffee cupcakes in an airtight container at room temperature. Placing them in the refrigerator, while seemingly intuitive, can sometimes dry out the delicate cake, making it less tender. Therefore, your kitchen counter, away from direct sunlight and heat, is generally the best spot for short-term storage. The cupcakes are best enjoyed within 1-2 days of baking and frosting to experience their optimal softness, moisture, and overall flavor profile. If you need to store them for a longer period, consider freezing the unfrosted cupcakes as described in the FAQ section, and then frosting them fresh when you are ready to serve for the best possible results.

MORE DELICIOUS CUPCAKE RECIPES TO EXPLORE

If you’ve loved the delightful flavors of these banoffee cupcakes and are looking for more exciting baking adventures to satisfy your sweet tooth, be sure to explore these other fantastic cupcake recipes from my collection. Each offers a unique and irresistible experience!

If you’ve tried your hand at baking these incredible Banoffee Cupcakes, I would absolutely love to hear about your experience and see your beautiful creations! Make sure to tag me on Instagram @juliemarieeats and leave a review below to let me know how they turned out. Your feedback and photos are truly appreciated and inspire me to create more delicious recipes! For even more baking inspiration, delightful dessert ideas, and daily culinary tips, don’t forget to follow me on Pinterest.

Banoffee Cupcakes

Experience the magic of banoffee pie in delightful cupcake form! These Banoffee Cupcakes feature incredibly soft and flavorful banana cupcakes, generously topped with a silky-smooth Dulce de Leche buttercream. Each one is finished with an extra drizzle of rich Dulce de Leche and a crisp banana chip, making them an irresistible treat for any occasion.

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Prep Time 30 minutes mins

Cook Time 23 minutes mins

Course Dessert

Servings 12 cupcakes

Equipment

• 12-cup cupcake pan
• Stand mixer with paddle attachment or hand mixer
• Cupcake liners
• Wire cooling rack
• Piping bag and large round piping tip (e.g., 1A or 2A)

Ingredients

 

 

BANANA CUPCAKE

• 200 g all-purpose flour (spooned and leveled)
• 1 + ¼ teaspoon baking powder
• ½ teaspoon salt
• 50 g buttermilk room temperature (or homemade substitute)
• 1 teaspoon vanilla extract
• 100 g very ripe banana about 1 large banana, mashed smooth
• 110 g unsalted butter room temperature
• 210 g granulated sugar
• 2 large eggs room temperature

DULCE DE LECHE BUTTERCREAM

• 500 g powdered sugar (sifted)
• 225 g unsalted butter room temperature
• 75 g Dulce de Leche (plus extra for drizzling on top)
• Pinch of salt
• 2-4 tablespoon vanilla extract
• 12 Banana chips for decoration

Instructions

 

BANANA CUPCAKES

• Preheat the oven to 160ºC (325ºF) in a conventional oven setting. Prepare your 12-cup cupcake pan by lining each cavity with cupcake liners.
• In a medium bowl, sift together the all-purpose flour, baking powder, and salt. In a separate small bowl, combine the buttermilk and vanilla extract. In another bowl, mash the very ripe banana(s) with a fork until thoroughly smooth. Set these aside.
  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 the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the room temperature butter and granulated sugar on high speed for 1-2 minutes until the mixture is light, fluffy, and pale.
  110 g butter, 210 g granulated sugar
• Reduce the mixer speed to medium-low. Add the eggs one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl after each egg.
  2 large eggs
• Scrape down the sides of the bowl. With the mixer on low speed, add the flour mixture and milk mixture in alternating additions. Start with ⅓ of the flour mixture, mix until just combined, then add the mashed banana and mix. Follow with another ⅓ of the flour mixture, mix, then the buttermilk mixture, mix, and finally the last ⅓ of the flour mixture. Mix only until just combined; do not overmix.
• Remove the bowl from the mixer. Use a rubber spatula to give the batter a final gentle fold by hand, ensuring all ingredients from the bottom and sides are fully incorporated without overworking.
• Divide the cake batter evenly into the 12 cupcake liners, filling each about two-thirds full. Bake for 20-24 minutes, or until a cake tester inserted into the center comes out clean.
• Let the cupcakes cool in the pan on a wire rack for 5 minutes. Then, gently remove them from the cupcake tin and transfer them directly to the cooling rack to cool down completely. Ensure they are fully cooled before proceeding to the frosting stage.

DULCE DE LECHE BUTTERCREAM & ASSEMBLING

• Once the cupcakes have cooled down completely, it’s time to prepare the buttercream.
• Sift the powdered sugar into a bowl. In your stand mixer fitted with the paddle attachment, cream the room temperature butter and Dulce de Leche together on medium speed for 2 minutes. Scrape down the sides of the bowl, then mix for another minute to ensure a smooth blend.
  225 g butter, 500 g powdered sugar, 75 g Dulce de Leche + extra for drizzling on top
• With the mixer on low speed, gradually add the sifted powdered sugar in 3 portions, mixing until each addition is fully incorporated. Add the vanilla extract and a pinch of salt, mixing until just combined. Scrape down the sides of the bowl, then increase the speed to low/medium and beat for an additional 2 minutes to achieve a light and airy consistency.
  Pinch of salt, 2-4 tablespoon vanilla extract
• Remove the bowl from the stand mixer. Using a rubber spatula or wooden spoon, vigorously beat the buttercream by hand for 1-2 minutes to eliminate any trapped air bubbles and achieve a super smooth, dense consistency.
• Transfer the prepared buttercream to a piping bag fitted with your chosen large round piping tip.

ASSEMBLING & SERVING

• Pipe a generous swirl of the Dulce de Leche buttercream onto each cooled banana cupcake.
• For the final touch, heat a small amount of extra Dulce de Leche in the microwave for 15-20 seconds to make it more fluid. Drizzle this warmed Dulce de Leche artfully over the buttercream on each cupcake, and then carefully place one banana chip on top for decoration and crunch.
  12 Banana chips for decoration
• These banoffee cupcakes are best enjoyed on the day they are made for peak freshness, but they can also be stored in an airtight container at room temperature for up to 1-2 days.

Nutrition

Carbohydrates: 76gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 30mgSodium: 222mgPotassium: 80mgFiber: 1gSugar: 60gVitamin A: 86IUCalcium: 66mgIron: 1mg

Keyword banana, banoffee, cupcakes, dulce de leche, caramel, dessert, baking, homemade

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