Banoffee is one of my favourite flavours from childhood. These Easy Vegan Banoffee Cupcakes is sure to become one of your favourites. I love everything about combining banana with caramel so I made them delicious gooey banana cupcakes. These delicious cupcakes have scrumptious banana sponge cakes, a hidden caramel core, topped with a the most delicious whipped banana buttercream, even more caramel drizzled over the top and decorated with a fresh banana slice.
The hint to what banoffee is, is already in it’s name: ban (banana), offee (toffee). Banoffee is banana mixed with either toffee or caramel. It’s one of the best flavour combos for sure!! These vegan banoffee cupcakes are a spin on the classic and most loved dessert ‘ The Banoffee pie’.
How to make Easy Vegan Banoffee Cupcakes
These are 3 stages of these easy vegan banoffee cupcakes- the sponge, caramel and buttercream. Let’s first start off with the sponge cakes, as they are ridiculously easy to make. Full method and instructions in the recipe are at the bottom of the post:
Cupcakes: Line a cupcake tin with cases. Mix the milk and apple cider vinegar together until frothy, then pour into the dry ingredients along with the oil and banana puree, mix to combine. Divide the mixture into the cupcake cases, filling them 3/4 full. Bake at 180℃ fan for 15-18 minutes until a skewer inserted down the centre comes out clean. Allow the cakes to cool fully before filling and decorating.
Caramel: Once the cupcakes are cool, core them using an apple corer or spoons. Pipe some caramel down the middle of each cupcake and set aside. Save some caramel for the decoration.
Buttercream: Mix the butter, icing sugar and banana puree together until light and fluffy, add into a piping bag with a round tip nozzle and pipe a swirl on top of each cupcake, then top with a drizzle of caramel and a banana slice. Serve and enjoy!
What caramel should you use?
My favourite caramel sauce to use for this recipe is the Natures Charm Butterscotch Caramel Sauce. It’s sweet, smooth and absolutely divine! It pairs beautifully with the flavour of the bananas. Natures Charm Caramel sauces are a personal favourite of mine in baking. They make the most amazing homemade sweets & treats. The caramel is thick enough to hold it’s shape when piped on top of the cupcakes, and it creates for a devilishly gooey centre.
Natures charm make the most amazing vegan friendly dessert sauces, coconut & oat based products such as condensed milk, whipping cream and evaporated milk. I LOVE this company so much!
Shop Natures Charm here. It’s available in UK stores such as Holland & Barrett, The Vegan Kind online store and Amazon.
Looking for more caramel desserts, check these out:
A must for all banoffee fans! Delicious Vegan banana cupcakes with caramel and banana buttercream. Super easy!!
Ingredients for the cupcakes
240ml of dairy-free milk
1 teaspoon of apple cider vinegar
210g of self raising flour
50g of caster sugar
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
60ml of sunflower oil
60g of banana puree
Ingredients for the buttercream
190g of dairy-free block butter
60g of banana puree
280g of icing sugar
1/2 teaspoon of vanilla extract
Natures Charm Butterscotch sauce
Preheat your oven to 180ºC fan and line 2 cupcake tins with cupcake cases.
Mash 2 small bananas with fork in a bowl and weigh out 120g. You’ll want 60g for the cupcakes, and 60g for the buttercream.
In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. This creates a vegan buttermilk.
In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Add the oil to the ‘buttermilk’ and whisk to combine.
Add the wet ingredients into the dry and mix until a smooth batter.
Fold in 60g of banana puree.
Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
Pop the cakes into the centre of the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer down the centre of the cakes and it comes out clean and they are springy to the touch.
Place the cupcakes on a cooling rack and allow to cool fully before frosting and decorating.
In a large mixing bowl, add in the dairy-free butter and whip until creamy, then add in the 60g of banana puree. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
Sift in the icing sugar and vanilla extract. Whip for 5 minutes on high speed until the buttercream becomes pale and fluffy in texture. If it’s too runny, add in a few more chunks of butter to get it to the right consistency.
Transfer the buttercream in to a piping bag fitted with a large round tip nozzle.
When the cupcakes are cool, core the cupcakes with a apple corer.
Add some caramel into a piping bag and fill the cupcakes with caramel sauce.
Pipe a swirl of buttercream on top of each cupcake.
Decorate with a drizzle of caramel sauce and a fresh slice of banana. TIP: If you’re serving the cakes with fresh banana, add it just before you serve the cakes as banana can turn brown in colour when it’s been exposed to the air for too long. Alternatively, you can use dried banana.
To store: Store these cupcakes in a sealed container in the fridge. Best enjoyed 3 days of making. Leave at room temperature for 10 minutes before serving.
Make sure the cupcakes are cooled completely before frosting and decorating, or the buttercream and caramel will melt.