Banoffee cupcakes

Banoffee cupcakes

Boutique Baking
24 cupcakes
Georgia Glynn Smith

A favourite at the Parlour, this recipe is a fusion of banana split and banoffee pie. A delicious combo of vanilla sponge with chunky chocolate chips and fluffy frosting, the secret lies in the surprise filling of creamy toffee and chopped bananas.


Quantity Ingredient

For the decoration

Quantity Ingredient
50g white sugar florist paste
small amount white vegetable fat
brown and yellow paste food colour
small amount Royal icing

For the frosting

Quantity Ingredient
200g full-fat cream cheese
200g unsalted butter, softened
500g icing sugar, sifted
50g frozen banana puree, or mash a fresh banana

For the sponge

Quantity Ingredient
200g unsalted butter, softened
200g caster sugar
pinch salt
1 vanilla pod, seeds only
4 medium eggs
200g self-raising flour
70g plain chocolate, (minimum 53% cocoa solids), chopped into small pieces

For the sugar syrup

Quantity Ingredient
150ml water
150g caster sugar
scraped vanilla pod

For the filling

Quantity Ingredient
200g dulce de leche or soft caramel, or make your own by boiling a can of sweetened condensed milk submerged in water for 3 hours
1 large ripe banana


Quantity Ingredient
Basic baking kit
small non-stick plastic board
five-petal blossom cutter and veiner
paper piping bag
paint palette or perforated foam pad, to dry blossoms
2 12-hole muffin trays
24 large brown cupcake cases
melon baller
plastic piping bags
large plain round piping nozzle
Making a paper piping bag


  1. To make the decoration

    Make the sugar blossom decorations one day ahead of assembling and serving. Make one blossom per cupcake.
  2. Mix the sugar florist paste with a small amount of vegetable fat and the brown paste food colour to make a chocolate brown shade. Roll out the paste to a thickness of approximately 2mm. Make the royal icing and mix it with the yellow paste food colour. Using a blossom cutter and veiner lightly greased with vegetable fat, make 24 sugar blossoms then pipe a yellow centre into each flower. Leave to dry.
  3. Preheat the oven to 175°C. Prepare the muffin trays by placing the cupcake cases inside the holes.
  4. To make the frosting

    Place the cream cheese in a mixing bowl and beat until smooth and creamy.
  5. Place the butter and icing sugar in a separate mixing bowl. Reserve the vanilla pod for the sugar syrup. Cream together until very pale and fluffy.
  6. Add the cream cheese, a little at a time, to the butter mixture and mix at medium–high speed until the frosting is combined. Add the banana puree. Chill until set.
  7. To make the cupcakes

    Place the butter, sugar, salt and vanilla seeds in a mixing bowl and cream together until pale and fluffy.
  8. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour. This will rebind the batter.
  9. Once all the egg has been incorporated into the butter mixture, sift in the remaining flour and stir until the batter is just combined. This will ensure the sponges stay light and fluffy. Fold the chopped chocolate through the batter using a rubber spatula.
  10. Using a plastic piping bag or a tablespoon, carefully place the batter into the cupcake cases until two-thirds full only.
  11. Bake for 12–15 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.
  12. To make the sugar syrup

    While the cupcakes are baking, prepare the sugar syrup for soaking. Place the water, sugar and vanilla pod into a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool down slightly. Discard the vanilla pod.
  13. Once the cupcakes are baked, let them rest for about 10 minutes outside of the oven. Using a pastry brush, soak the tops of the cupcakes with sugar syrup while they are still warm; this allows the syrup to be absorbed faster.
  14. Once just warm, remove the cupcakes from the trays and leave to cool completely on a wire cooling rack.
  15. Once cool, wrap the cupcakes in cling film and then chill for 1 hour or until the sponge feels firm to the touch. Using a melon baller, scoop out the tops of each cupcake.
  16. To add the filling

    Using a fork, crush the ripe banana and then mix it together with the dulce de leche. Place the banoffee mixture into a plastic piping bag and use to fill the scooped-out holes of the cupcakes.
  17. To decorate

    Prepare a plastic piping bag fitted with a large plain round nozzle. Fill with the chilled frosting. Pipe a swirl of frosting on top of each cupcake.
  18. To finish, place a sugar blossom on the top of the frosting for each cupcake.
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