Banoffee cupcakes. Recipe

Name: Banoffee cupcakes.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 140 grams melted butter; 200 grams brown sugar; 3 eggs; 3 bananas (350 gr unpeeled); 1 tsp ground cinnamon; 4 tbsp natural yoghurt; 300 grams all-purpose flour; 1/2 tsp baking powder; 1/2 tsp bicarbonate of soda; 50 grams chopped walnuts; 100 grams butter; 200 grams brown sugar; 8 tbsp milk; 400 grams icing sugar

Servings: persons

140 grams melted butter
200 grams brown sugar
3 eggs
3 bananas (350 gr unpeeled)
1 tsp ground cinnamon
4 tbsp natural yoghurt
300 grams all-purpose flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
50 grams chopped walnuts
100 grams butter
200 grams brown sugar
8 tbsp milk
400 grams icing sugar

1
Preheat the oven to 180 celsius, beat the butter and sugar until light and flufy.
2
Crack in the eggs, once at a time, beating until smooth on each occasion.
3
Add the mashed bananas and the natural yoghurt to the mixture.
4
And then add the dry ingredients and fold trough the mixture.
5
Divide the mixture between 24 medium muffin cases, arrange in a muffin tin if possible, so that each is 3/4 full and bake for 20 minutes or until a skewer comes out clean and let them cool.
6
Meanwhile its time to make our frosting, heat the butter and the brown sugar in a pan until it is bubbling and the sugar has disolved.
7
Remove from the heat, add the milk and icing sugar and beat well.
8
Allow it to cool to make it into a piping consistency.
9
Place the icing into a piping bag and decorate the cupcake whilst the icing is still just warm.
10
Finish with some chopped walnuts or chocolate strands.

1748

kcal

Calories

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 140 grams melted butter, 200 grams brown sugar, 3 eggs, 3 bananas (350 gr unpeeled), and more.

Yes, Banoffee cupcakes. falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banoffee cupcakes.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions