Project Description

Banoffee Cupcakes by Not Your Momma's Cookie

I kind of love St. Patrick’s Day.

Not because I enjoy getting pinched or consuming food and beverages that are unnaturally green, but because it reminds me of the amazing trip to Ireland my husband and I took a couple years ago.

Portmagee Ireland

Portmagee Harbor, on the Ring of Kerry

We spent two weeks driving around Ireland’s West coast (on the opposite side of the road!), enjoying awe-inspiring scenery, TONS of sheep, and truly fabulous food. I’ll be making a couple treats for St. Patrick’s Day and sharing some pictures and maybe even a couple funny videos of our Irish adventure.

For example, here’s a funny one of our unusual traffic issues:

One dessert we got to try in Ireland is Banoffee pie, which is a fabulous combination of bananas, toffee, cream and sometimes chocolate. It turns out that it is actually an English dessert, but we saw it everywhere on our trip, so it counts in my eyes. I decided to recreate this yummy dessert as a cupcake with a moist banana cake, a smooth toffee filling, a whipped cream frosting, sprinkled with toffee bar pieces.

Guys, this is the real deal. Amazingly delicious! I’m kind of obsessed with the banana cake, which is moist and not bready at all. Give it a try today!

Love the cupcake liners? They are from Bakers’ Stock!


Banoffee Cupcakes
Recipe Type: Cupcakes
Author: Jennifer
Serves: 24
Moist banana cake with toffee filling and sweet whipped cream frosting.
  • [b]Cake[/b]
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking spice (can substitute cinnamon)
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 1 1/3 cup white sugar
  • 4 large, overripe bananas, mashed well (approximately 14 ounces)
  • [b]Filling[/b]
  • 1/2 cup dark brown sugar
  • 3 tablespoons water
  • 14 ounces sweetened condensed milk
  • 1/2 cup unsalted butter
  • [b]Frosting[/b]
  • 2 cups heavy cream, chilled
  • 8 ounces cream cheese, softened
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • [b]Optional[/b]
  • Toffee chocolate bar pieces for garnish (like Heath bar)
  1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, baking spice, and salt in a medium bowl. Set aside.
  3. In a large bowl using a hand mixer, mix the eggs, vegetable oil, sugar, and mashed bananas on medium speed until smooth. Gradually stir dry ingredients into banana mixture. Spoon into cupcake liners.
  4. Bake for 20-24 minutes, or until toothpick inserted in center of a cupcake comes out clean. Do not overbake.
  5. To make the filling: combine the dark brown sugar and water in a saucepan over medium heat. Whisk until sugar is dissolved. Increase heat to medium-high and bring to a boil. Do not stir! Boil for 3-5 minutes, or until mixture deepens in color. Stir in sweetened condensed milk and butter. Stir constantly for 3-5 minutes, or until mixture thickens ONLY sightly.
  6. To make the frosting: In the bowl of a stand mixer with a whisk attachment, beat heavy cream until stiff peaks form. Set aside. In a large bowl, beat together the cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream.
  7. To assemble. Use a knife to cut out the top of a cupcake in a cone shape. Spoon/pipe in toffee filling. Put frosting in a pastry bag fitted with a 1M tip. Frost. Garnish with toffee bar pieces, if desired.
Toffee adapted from Curtis Stone. Whipped cream frosting adapted from Allrecipes.