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Lawrence D. Smith

Decadent Banana Caramel Cupcakes

Soft, moist banana cupcakes topped with creamy dulce de leche buttercream, a glossy caramel drizzle, and a crunchy banana chip.
These irresistible treats combine classic banoffee flavors in an elegant, easy-to-serve dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

Banana Cupcakes
  • 200 g all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • 50 g buttermilk at room temperature
  • 1 teaspoon vanilla extract
  • 100 g very ripe banana about 1 large banana
  • 110 g butter at room temperature
  • 210 g granulated sugar
  • 2 large eggs at room temperature
Dulce de Leche Buttercream
  • 500 g powdered sugar
  • 225 g butter at room temperature
  • 75 g dulce de leche plus extra for drizzling
  • 1 pinch of salt
  • 2 –4 tablespoons vanilla extract as listed in the original recipe
  • 12 banana chips for decoration

Equipment

  • 12-cup cupcake pan
  • 12 paper cupcake liners
  • Mixing bowls
  • Kitchen scale
  • Measuring spoons
  • Sifter or fine-mesh sieve
  • Stand mixer fitted with a paddle attachment
  • Fork for mashing the banana
  • Rubber spatula
  • Cooling rack
  • Cake tester or toothpick
  • Piping bag
  • Large round piping tip
  • Microwave-safe bowl for warming dulce de leche
  • Wooden spoon or spatula for removing air bubbles from the buttercream

Method
 

Banana Cupcakes
  1. Prepare the Oven and Cupcake Pan: Preheat the oven to 160°C using the conventional oven setting. Line a 12-cup cupcake pan with paper liners.
  2. Combine the Dry Ingredients: Sift the all-purpose flour, baking powder, and salt into a mixing bowl. Stir briefly to distribute the ingredients evenly.
  3. Prepare the Banana Mixture: Mash the very ripe banana with a fork until smooth. In a separate small bowl, combine the room-temperature buttermilk and vanilla extract.
  4. Cream the Butter and Sugar: Place the room-temperature butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for 1–2 minutes until creamy and well combined.
  5. Add the Eggs: Add the eggs one at a time, mixing after each addition until incorporated before adding the next egg.
  6. Combine the Batter: Scrape down the sides of the mixing bowl. Add the flour mixture in three portions, alternating with the mashed banana and buttermilk mixture in this order.
    One-third of the flour mixture, mashed banana, another third of the flour mixture, buttermilk mixture, and the remaining flour mixture. Mix each addition until just combined.
  7. Finish Mixing: Gently fold the batter with a rubber spatula, scraping the bottom and sides of the bowl to ensure all the ingredients are incorporated. Avoid overmixing.
  8. Fill the Cupcake Liners: Divide the batter evenly among the 12 prepared cupcake liners.
  9. Bake the Cupcakes: Bake at 160°C for 20–24 minutes, or until a cake tester inserted into the center comes out clean.
  10. Cool the Cupcakes: Place the pan on a cooling rack. After 5 minutes, carefully remove the cupcakes from the pan and transfer them directly to the rack. Allow them to cool completely before frosting.
Dulce de Leche Buttercream
  1. Sift the Powdered Sugar: Once the cupcakes have cooled completely, sift the powdered sugar into a bowl to remove any lumps.
  2. Cream the Butter and Dulce de Leche: Place the room-temperature butter and 75 g dulce de leche in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 2 minutes, scrape down the sides of the bowl, and mix for another minute.
  3. Incorporate the Powdered Sugar: With the mixer running on low speed, gradually add the sifted powdered sugar in three portions. Mix each addition until fully incorporated before adding the next.
  4. Add the Flavorings: Add the vanilla extract and a pinch of salt. Mix until combined, scraping down the sides of the bowl as needed. Beat for another 2 minutes on low to medium speed until the buttercream is smooth and evenly mixed.
  5. Remove Air Bubbles: Remove the bowl from the stand mixer. Use a rubber spatula or wooden spoon to beat the buttercream by hand, helping eliminate air bubbles and creating a smoother consistency for piping.
  6. Prepare the Piping Bag: Transfer the buttercream to a piping bag fitted with a large round piping tip.
Assembling the Cupcakes
  1. Pipe the Buttercream: Pipe the dulce de leche buttercream onto each completely cooled cupcake, distributing it evenly among all 12 cupcakes.
  2. Warm the Dulce de Leche: Place some extra dulce de leche in a microwave-safe bowl and heat for approximately 20 seconds to make it more fluid for drizzling.
  3. Decorate the Cupcakes: Drizzle the warmed dulce de leche over the buttercream on each cupcake. Finish by placing one banana chip on top of each cupcake.
  4. Serve or Store: Serve the cupcakes on the day they are prepared for the best experience. They can also be stored in an airtight container on the kitchen counter for a few days.

Notes

  • Use very ripe bananas with plenty of brown spots for a naturally sweet flavor and easy mashing.
  • Bring the butter, eggs, and buttermilk to room temperature before preparing the cupcake batter.
  • Mix the batter only until the ingredients are incorporated to help maintain a soft, tender crumb.
  • Allow the cupcakes to cool completely before piping the buttercream, as warm cupcakes can soften the frosting.
  • Sift the powdered sugar before making the buttercream to achieve a smoother consistency.
  • Add the powdered sugar gradually while mixing on low speed to minimize mess and help it blend evenly.
  • Warm the extra dulce de leche for approximately 20 seconds in the microwave to make drizzling easier.
  • Decorate each cupcake with one banana chip just before serving for an attractive finish.
  • Store leftover cupcakes in an airtight container on the kitchen counter for a few days, as suggested in the original recipe.
  • For the best presentation, use a large round piping tip to create an even layer of buttercream on each cupcake.