Decadent Banoffee Cupcakes Recipe with Caramel Banana Topping

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If you love banoffee pie, you’ll adore these banoffee cupcakes. They start with a tender banana cupcake, crowned with a silky dulce de leche buttercream, then finished with a drizzle of extra dulce de leche and a crunchy banana chip for garnish.

These cupcakes are exceptionally soft and full of banana flavor. A moist banana base pairs perfectly with a smooth dulce de leche buttercream. The final touch—a drizzle of dulce de leche and a banana chip—adds both texture and visual appeal.

If you have overripe bananas needing a use, this recipe is ideal. You will need a stand mixer with a paddle attachment or a hand mixer to make the batter and buttercream.

WHY THIS RECIPE WORKS

• Banana cupcakes: The cakes are soft, moist and packed with banana flavor.
• Dulce de leche buttercream: Using store-bought dulce de leche keeps the buttercream quick and easy without sacrificing flavor.
• Double dulce de leche: Dulce de leche is incorporated into the buttercream and also drizzled on top for extra richness.
• Showstoppers: These cupcakes make an impressive dessert for parties, celebrations or birthdays.

INGREDIENT NOTES

Below are a few ingredient tips to help you get the best results. For exact quantities, see the recipe card.

• Butter: Bring butter to room temperature 1–2 hours before baking so it creams properly.
• Eggs: Use room-temperature eggs for a smoother batter and better rise.
• All-purpose flour: Use flour with about 10–11% protein for a tender crumb; higher protein flours produce more gluten and a firmer texture.
• Buttermilk: Room-temperature buttermilk makes the cupcakes tender—measure and let it warm up for 1–2 hours if chilled.
• Banana: Very ripe bananas give the best flavor. If your bananas are underripe, roast them at 200ºC for 5–10 minutes, then cool before mashing.
• Dulce de Leche: Store-bought dulce de leche keeps the recipe fast and convenient. To make homemade dulce de leche, simmer an unlabeled can of sweetened condensed milk in a pot of simmering water (fully submerged) for 3 hours, then cool completely before using.

STEP-BY-STEP: BANANA CUPCAKES

These instructions cover the banana cupcakes. You’ll need a 12-cup cupcake pan and liners, plus a stand mixer with a paddle attachment or a hand mixer.

Preheat the oven to 160ºC (conventional) and line a 12-cup cupcake tin with liners.

STEP 1: Sift together the all-purpose flour, baking powder and salt into a bowl. In a separate cup or bowl, whisk the buttermilk with vanilla. Mash the banana until smooth.

STEP 2: In the mixer, cream the room-temperature butter and granulated sugar on high for 1–2 minutes until light and airy.

STEP 3: Add the eggs one at a time, mixing after each until incorporated.

STEP 4: Scrape the bowl, then add the flour mixture and liquids in three parts: 1/3 flour, then the mashed banana, then 1/3 flour, then the buttermilk mixture, finishing with the remaining flour. Mix each addition until just combined.

STEP 5: Fold the batter gently with a rubber spatula to ensure everything is evenly mixed without overworking it.

STEP 6: Divide the batter among the 12 liners and bake 20–24 minutes, or until a toothpick inserted into the center comes out clean.

STEP 7: Cool the cupcakes on a rack. After 5 minutes, remove them from the tin and let them cool completely before frosting.

BUTTERCREAM & ASSEMBLY

Make the buttercream once the cupcakes are fully cooled.

STEP 1: Sift the powdered sugar. In the stand mixer, cream the room-temperature butter and dulce de leche on medium speed for 2 minutes. Scrape the bowl and beat for an additional minute.

STEP 2: On low speed, add the powdered sugar in three batches, mixing until each addition is incorporated. Add the vanilla and a pinch of salt, scrape the bowl and beat 2 minutes on low–medium to combine.

STEP 3: Remove the bowl and beat briefly by hand with a spatula to collapse any large air pockets and achieve a silky texture.

STEP 4: Transfer the buttercream to a piping bag fitted with a large round tip and pipe onto each cupcake.

STEP 5: Warm a little extra dulce de leche in the microwave for about 20 seconds to loosen it, then drizzle over the buttercream and top each cupcake with a banana chip.

EXPERT BAKING TIPS

• Use a kitchen scale: I publish metric weights for accuracy—scales yield consistent results.
• Avoid overmixing: Finish with a gentle fold by hand so any dry bits at the bottom are incorporated without developing gluten.
• Pan color matters: Light-colored (aluminum) pans bake more gently and produce a softer crumb. Dark pans brown faster and can dry cakes out if not monitored.
• Piping tip: A 2 cm round tip produces a classic smooth swirl, but any large round or star tip will work if you prefer a different look.

FAQ

STORAGE

Store the cupcakes in an airtight container at room temperature. They are best enjoyed within 1–2 days for optimal texture and flavor.

Other Cupcake Recipes To Try

If you make these, tag @juliemarieeats on Instagram and leave a review below. Enjoy!

Banoffee Cupcakes

Banoffee cupcakes with a tender banana base, silky dulce de leche buttercream, a drizzle of extra dulce de leche and a banana chip garnish.

5 fra 1 stemme

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Prep Time 30 minutes mins

Cook Time 23 minutes mins

Course Dessert

Servings 12 cupcakes

Equipment

• 12-cup cupcake pan

Ingredients

BANANA CUPCAKE

• 200 g all-purpose flour
• 1 + ¼ teaspoon baking powder
• ½ teaspoon salt
• 50 g buttermilk room temperature
• 1 teaspoon vanilla extract
• 100 g very ripe banana about 1 large banana
• 110 g butter room temperature
• 210 g granulated sugar
• 2 large eggs room temperature

DULCE DE LECHE BUTTERCREAM

• 500 g powdered sugar
• 225 g butter room temperature
• 75 g Dulce de Leche + 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 and line a 12-cup cupcake tray with liners.
• Sift the flour, baking powder and salt. Mix the buttermilk with vanilla and mash the banana until smooth.
• Cream butter and sugar on high for 1–2 minutes, then add eggs one at a time.
• Alternate adding the flour mixture, banana and buttermilk in three parts, mixing until just combined.
• Fold gently, portion into liners and bake 20–24 minutes or until a tester is clean.
• Cool on a rack, remove from the tin after 5 minutes and cool completely before frosting.

DULCE DE LECHE BUTTERCREAM

• Sift powdered sugar. Cream butter and dulce de leche for 2 minutes, scrape and beat 1 more minute.
• Add powdered sugar in three batches on low speed, then add vanilla and a pinch of salt. Mix 2 minutes on low–medium and finish by hand to remove air bubbles.

ASSEMBLING

• Pipe buttercream onto the cooled cupcakes.
• Warm extra dulce de leche briefly, drizzle over the frosting and top with a banana chip.
• Serve the same day for best texture, or store in an airtight container at room temperature for a couple of days.

Nutrition

Carbohydrates: 76gProtein: 4 g

Keyword banana, banoffee, cupcakes, dulce de leche

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