Banoffee cupcakes

I have to share this recipe with you that I tried this month. The banana muffin is tasty and full of banana flavour with a lovely texture. And oh my, the caramel buttercream is divine. I was surprised at how good this tasted and will be making these again!


I had some very brown bananas and set myself the challenge of using them up in new recipes.  I tried making Paul Hollywood’s Banana muesli bread and Primrose Bakery’s Banoffee pie cupcakes. The prior isn’t good enough to share the recipe but the latter certainly is! I’ve had The Primrose Bakery Book for a long time but haven’t tried much from it. After this success, I’ll be consulting it more often!

For the banana cupcakes:


125g unsalted butter, room temperature
250g golden caster sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
250g plain flour, sifted
2 tsp baking powder
4 ripe bananas, mashed with a fork


1. Preheat the oven to 180°C.
Line a 12-hole muffin tray with muffin cases.
2. Cream the butter and sugar in a bowl with an electric hand mixer until the mixture is pale and smooth.
Add the eggs, one at a time, mixing briefly after each addition.
Gradually add the flour and the baking powder and beat again until well combined.
Do the same with the bananas.
3. Divide the mixture evenly between the muffin cases, filling each case to about two-thirds full.
4. Bake in the oven for about 25 minutes, until a skewer comes out clean.
Leave the cupcakes to cool in their tin for 10 minutes and then turn out onto a wire rack.
5. When the cupcakes are completely cool, ice them with the caramel buttercream.


For the Caramel buttercream icing:


90g unsalted butter
135ml (9 tbsp) semi-skimmed milk
330g light soft brown sugar
360g icing sugar, sifted
1 tsp vanilla extract


1. Combine the butter, milk and sugar in a heavy-based saucepan and put on the hob over a high heat.
Stirring continuously, bring the mixture to a boil.
Allow it to boil for 1 minute, then remove from the heat and stir in half of the icing sugar.
2. Allow the mixture to cool slightly, then add the rest of the icing sugar and the vanilla extract and stir until it thickens to the desired consistency. It will have a slightly runny consistency, which works well with the cake.
If you leave it and it starts to set, just transfer to a microsafe bowl and soften it for a few seconds in the microwave before beating again, and if necessary, add a little double cream.
3. Store any unused  icing in the fridge, where it should keep well for up to a week. If using straight from the fridge, you will need to let it come to room temperature and beat well.