Banana Caramel Cupcakes

Deliciously moist and fluffy banana cupcakes, filled with homemade banana caramel, and topped with a sweet banana caramel frosting!

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yields: 12 - 14 cupcakes

Calories: 447 kcal


For the Cupcakes:

  • 1 and 1/2 cups of cake flour ( 150g )
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs ( room temperature )
  • 3/4 cup caster/granulated sugar ( 150g )
  • 1/2 cup unsalted butter (115g, melted )
  • 2 teaspoons vanilla extract
  • 1/2 cup of Greek-style yoghurt ( 120g )
  • 2 large bananas ( peeled and mashed ) 
  • homemade caramel sauce ( to fill cupcakes and drizzle on top )

For the Frosting:

  • 4 cups of icing/powdered sugar ( 500g )
  • 1 cup unsalted butter ( softened, 226g )
  • homemade caramel sauce ( 80g )
  • 2 tabelspoons milk
  • Bannana's for decoration

For the Caramel sauce:

  •     140g light muscovado sugar
  •      2 tablespoons golden syrup
  •      50g butter
  •       300ml double cream
  •   ½ teaspoon of salt


For the Cupcakes:

  1. Preheat the oven to 170° / 325F / Gas 3. Line a 12-cup muffin tin muffin cases and set aside.
  2. Whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. Whisk together the eggs. Add ths sugar and whisk until combined. Add the butter, vanilla, yoghurt and mashed banana, whisk until combined. Fold in the dry ingredients.
  4. Divide the batter evenly between the muffin cases, filling only 2/3 full.
  5. Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wite rack to cool completely before filling and frosting.
  6. Using a cupcake corer or knife, scoop out the centres of the cooled cupcakes. Fill the cupcakes with the banana caramel sauce.

For the Caramel Sauce:

  1. Put sugar, syrup and butter in saucepan and heat gently, stirring occasionally until everything has melted together
  2. When mixture starts to bubble, add the double cream and cook for 2 minutes

Stir in the salt, take off the heat and allow to cool before you taste it as it will be very hot! 

For the Frosting:

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the batter on high until pale and creamy - about 5 - 10 minutes. Add half half of the icing sugar and, starting on low speed and working up to high, beat until light and smooth. Add the remaining icing sugar, and beat, starting on low, until smooth and combined. Add the banana caramel sauce, and milk, and beat on high until light and fluffy.
  2. Transfer the frosting to a piping bag, and the frost cooled cupcakes. Garnish with banana slices, and drizzle on some banana caramel sauce!