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You are here: Home / Recipes / Baking and Desserts / Banoffee Cupcakes with Cream Cheese

Banoffee Cupcakes with Cream Cheese

November 19, 2009 by Sarah Trivuncic 13 Comments

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Whoever fused the words banana and toffee would surely have loved my banoffee cupcakes recipe.
banoffee cupcakes cream cheese icing

Banoffee cupcakes are the perfect recipe to use up bananas

During last week when my husband and I had flu, we didn’t eat a great deal and I found myself faced with a fruit bowl full of spotty bananas.  I have always intended to make banoffee cupcakes and decided to use them up developing this sticky banoffee cupcakes recipe. I nearly called them ‘sticky banoffee cheesecake cupcakes’. Sticky because they’re sticky (obvious really), banoffee because they’re banana sponge bases and icing with a toffee sauce and cheesecake because I made the icing with cream cheese – only with a twist. But this is a bit of a mouthful – I’d rather have my mouth full of banoffee cupcakes than words after all.

Make soya cream cheese icing

Following disappointment with the Hummingbird Bakery cream cheese frosting which uses butter and goes ridiculously sloppy, I tried using Tofutti soya cream cheese that you find in the chiller cabinet of health food stores. If you’ve not tried Tofutti cream cheese then you should – it’s as good as dairy cream cheese – especially the versions with garlic or herbs, though you won’t be using those here.

Of course if you cannot find soya cream cheese go ahead and use dairy version but don’t add butter, it doesn’t need it.

banoffee cupcake recipe

Crumb texture of banoffee cupcakes

I was especially pleased with the crumb texture of these banoffee cupcakes.  The ripe bananas left pleasing little threads making a pretty speckled sponge.

One future addition I’d like to try would be to incorporate some toffee chunks into the banoffee cupcakes recipe mix.

You will have left overs of both cream cheese icing and toffee sauce.  Both had their original recipes halved in quantity there’s still ample. You could halve the quantities again but this may leave you with such small amounts to work with they may be difficult to mix. You will only have a cupful of the toffee sauce as it is but I admit there will still be a lot of banana cream cheese icing. Fortunately both should easily keep for up to a week if kept covered up.  Take them out of the fridge several hours before use though as they will solidify when chilled.

A few ways to use up banana cream cheese icing

My banana cream cheese icing mountain has been the source of much amusement on Twitter this week.  I received the following suggestions what to do with it:

  • Eat banana cream cheese icing for breakfast, lunch and dinner – Merlotti, Direbonappetit
  • Banana cream cheese icing face mask – Lynn, Bakelady59
  • Ebay it – Camreuk
  • Donate banana cream cheese icing to “me” – Stella Creasy
  • Banana cream cheese icing omelette – Yogalili (What are you a freak?!)

Further suggestions welcome!

banoffee cupcakes recipe cream cheese icing
Print Recipe
5 from 1 vote

Banoffee Cupcakes with Cream Cheese

Sweet banana and toffee cupcake bases with cream cheese frosting topping
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Baking, Dessert, pudding, Snack
Cuisine: American, British, Traditional
Keyword: banana cupcakes, banoffee cupcakes, cream cheese frosting, toffee cupcakes
Servings: 12 cakes
Calories: 511kcal
Author: Sarah Trivuncic

Equipment

  • 12 hole muffin tin
  • 12 paper cases for muffins/cupcakes

Ingredients

For The Banoffee Cupcake Bases

  • 300 g self raising flour
  • 1 pinch salt
  • 1 tsp bicarbonate of soda
  • 75 g baking margarine
  • 100 g caster sugar (superfine baking sugar)
  • 3 large eggs
  • 3 medium ripe bananas or 4 small ones
  • 1 tbsp lemon juice

For The Banana Cream Cheese Frosting

  • 500 g icing sugar (confectioners sugar)
  • 125 g cream cheese (I used soya version but dairy is fine too)
  • 1 banana ripe
  • 1 tsp lemon juice
  • 1 tbsp milk

For The Toffee Sauce

  • 25 g butter
  • 40 g soft brown sugar
  • 25 g caster sugar (superfine baking sugar)
  • 75 g golden syrup
  • 75 ml reduced fat double cream
  • 1/2 tsp vanilla extract

For The Decoration

  • 50 g dried banana chips (or 12 thin slices fresh banana)
  • 2 tbsp lemon or lime juice to soak

Instructions

  • Line your muffin tin with large cupcake cases. Set the oven to 190c / 375f / Gas mark 5.
  • Sift the flour, salt and bicarbonate of soda together in a mixing bowl.
  • Beat together the baking margarine and sugar in a bowl until creamed. Beat in the eggs.
  • Mash the bananas for the cupcake mix in a small bowl until mushy. Add the lemon juice. Stir this banana mixture into the creamed fat and sugar. Work in the dry ingredients.
  • Spoon the mixture evenly into the 12 paper cases. You should have enough mix for a generous dozen.
  • Bake for 16-20 minutes, depending on your oven. I tend to do mine for 12-14 minutes then turn them around 180 degrees so they brown evenly. Allow to cool in the tray for ten minutes then transfer to a wire rack to cool fully.
  • For the cream cheese icing, give the banana, lemon juice, milk and cream cheese icing a quick whoosh in the hand blender so it is fully broken up but not totally liquid. Transfer the gloop to a medium size mixing bowl and sift in the icing sugar 100g at a time. You want the icing to leave a trail on the surface when you drizzle with a spoon so by all means add 100g more than I've said if you think it's still too runny. Pipe the icing onto the cool cupcakes using a disposable bag with about 1.5cm snipped off the end. I did my icing in a circle so that you could still see cake around the edge but it's up to you really. (You could paste it on with a small palette knife if you don't want to fiddle with piping bags.)
  • For the toffee sauce, place the butter, sugars and golden syrup in a small saucepan and allow everything to dissolve over a low heat. Let it cook for 5 mins. I brought mine gently up to the boil and let it cool back down at bit. Pour in the cream and vanilla extract and stir in until the colour is even. Allow to cool in a mug - you should have around 300mls of sauce.
  • When the toffee sauce is cool, spoon it into a disposable piping bag with a tiny hole snipped off and drizzle it backwards and forwards across the banana cheesecake icing. If you are not eating them straightaway and presentation is important, I recommend you leave the iced cupcakes on the worktop (not in a tin) for 24 hours to allow the icing to set. If the icing still looks wet, your trails of toffee will merge slightly into the icing.
  • For the decoration, if using fresh banana, dip thin slices of banana in lemon or lime juice to stop them going brown. Turn them over so both sides are coated. Transfer to the centre of each cupcake using a pointy knife and you're done! Alternatively used dried banana chips.
    Banoffee Cupcake topped with cream cheese frosting, banana slice and toffee drizzle

Notes

You will need a 12 hole muffin tin.

banoffee cupcakes cream cheese icing

These aren’t the only banana cupcakes I’ve made. Take a look also at these delicious Banana and Walnut Cupcakes with Coconut Cream Icing…

Banana Walnut Cupcakes

 

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts Tagged With: baking, bananas, cakes, caramel, cheese, cupcakes, toffee

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. bakelady59 says

    November 19, 2009 at 10:11 am

    Love the Cupcakes, I still think a face mask was a good idea. One of these days I'll give it a try and Market the product and make ££££££££'s Ha Ha

    Reply
  2. MaryMoh says

    November 19, 2009 at 10:18 am

    mmm…..looks very delicious. I love banana and cheese…what a lovely combo.

    Reply
  3. sunita says

    November 19, 2009 at 10:57 am

    Aww, they look so perfect Sarah. 🙂

    Reply
  4. thingswemake says

    November 19, 2009 at 11:43 am

    I like the look of these. Tiny pieces of toffee on the top instead of the slice of banana could be an option too. They might take you by surprise in the cake and break a tooth! Thornton's do tiny bags of weeny squares of fudge etc. Might try these when I next forget to eat the nanas.

    Reply
  5. pityenlacocina says

    November 19, 2009 at 11:57 am

    lovely, delicious and indulgent, well done! cheers,

    Reply
  6. Sarah, Maison Cupcake says

    November 19, 2009 at 3:57 pm

    Things we make (Claire!) – yes I meant fudge pieces really, like the sort of chunks you get in cookies.

    Reply
  7. Tracy @ Sugarcrafter says

    November 19, 2009 at 4:08 pm

    Mmm, how decadent! I love bananas in dessert!

    Reply
  8. Barbara Bakes says

    November 19, 2009 at 9:33 pm

    What a beautiful delicious treat! I think if it has fruit in it, then it's okay for breakfast!

    Reply
  9. Karine says

    November 20, 2009 at 4:45 am

    Great cupcakes! They look wonderful 🙂

    Reply
  10. diva says

    November 20, 2009 at 9:03 am

    oh look at the beautiful insides of that cupcake! how tempting!

    Reply
  11. Heavenly Housewife says

    November 21, 2009 at 2:40 pm

    What a beautiful job you've done on these. So pretty! I actually made some banana muffins today, so we are kind of on the same train of thought :). I'll blog them this week. Hope you have a fabulous weekend. *kisses* HH

    Reply
  12. Morwenna Ellis-Philips says

    November 22, 2009 at 7:31 pm

    Mmm they look delish! Loving the caramel drizzle xo

    Reply
  13. Sarah says

    January 27, 2025 at 10:29 am

    5 stars
    Cream cheese icing with banana sounds delicious.

    Reply

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