Banoffee Pie Cupcakes

These banoffee pie cupcakes have it all – the soft and moist banana cupcakes, the luscious caramel centre and the fluffiest of whipped cream frostings. Complete with a generous sprinkle of chocolate shavings, they are delicious to eat, pretty to look at AND easy to prepare.

This post has been created in collaboration with Spode. All opinions expressed in the post are my own… plus, there’s a whole lotta cupcake deliciousness – so read on. (For more information you can check out my Disclosure Policy.)

A banoffee pie cupcake on a dessert plate, with more cupcakes on a cake stand in the background.

If you’ve been round these parts before, then you know that I absolutely LOVE 2-in-1 desserts. S’mores pop tarts (and s’mores cupcakes), chocolate chip cookie cake and tiramisu cupcakes come to mind.

There’s something special about taking two desserts, amazing and delicious in their own right, and smushing them together into something even more wonderful. Today’s 2-in-1 offering: banoffee pie cupcakes. (I know, it’s brilliant. You’re welcome.)

These AMAZING banoffee pie cupcakes feature:

  • soft and moist gluten free banana cupcakes, with cinnamon and nutmeg undertones that pair wonderfully with the caramel notes of brown sugar and bananas
  • a luscious salted caramel centre (because stuffing cupcakes full of delicious things is the best – plus, the surprise factor when you bite into a cupcake and encounter that luxurious caramel centre… MIND = BLOWN)
  • the fluffiest whipped cream frosting which takes minutes to whip up and really captures the banoffee pie aspect of these cupcakes
  • chocolate shavings because… chocolate (and chocolate needs no reason or explanation)

A banoffee pie cupcake on a dessert plate, with more cupcakes on a cake stand in the background. The cupcake has had a few bites taken out of it, showing its luscious caramel centre.

In addition to being almost dangerously delicious and just sooo pretty, these banoffee pie cupcakes are also easy to make and perfect for any occasion… like an afternoon tea party!

As it happens, this week (August 12th – 18th) is Afternoon Tea Week, and I’ve partnered with Spode to bring you the perfect afternoon tea recipe (although, let’s be honest – these cupcakes are perfect for any time of the day and any day of the week), as well as a wonderful afternoon tea table setting, featuring Spode’s beautiful tableware.

Banoffee pie cupcakes on a cake stand, with flowers in the background. A cup of tea and dessert plates are in the foreground.

A note on how to set the table for afternoon tea

Now, let me start by saying this: I’m no expert in setting a table. In fact, I’m far more likely to be found eating brownies over the counter, straight from the pan (with chocolate smeared over half my face), than colour-coordinating napkins and tableware.

But then again, whenever I style and photograph a recipe, I am in a roundabout way setting the table… if only a small corner of it. And so, my tips and tricks for how to set the table for afternoon tea are very much from the perspective of a food stylist.

Often, when you read the dos-and-don’ts of setting a table, you’re bombarded with colour palette ideas and how to choose the correct flower arrangements and where to place the cutlery. The food, however? It’s merely an afterthought.

But here’s the thing: you can have the most beautiful table setting in the whole wide world – but if the food, once it’s served, clashes with the tableware or the napkins or the flowers… the overall effect can be rather chaotic.

My solution: make food a part of the table setting. Think about its colours and textures and layers, and arrange the rest around it. Start with the food, and let it guide the other elements.

For instance, when choosing the tableware, you have 3 options:

  • black-and-white (or grey-and-white), which really works with food of all colours – it’s the safe bet, no matter what you’re serving, and it’s what I’ve chosen for the table setting in this post
  • monochromatic – that is, choose tableware that features the same colours as the food you’re serving
  • complementary colours, where the tableware colours are opposite to the predominant colours of the food on the colour wheel – for instance, pairing a yellow or orange dessert with mostly purple or blue tableware, respectively

A banoffee pie cupcake on a dessert plate, with more cupcakes on a cake stand in the background. The cupcake has been cut in half, exposing the luscious caramel centre.

My banoffee pie cupcake afternoon tea arrangement

Here’s a brief summary of how I’ve chosen the afternoon tea table setting featuring the (mouth-watering and oh-so pretty) banoffee pie cupcakes:

  1. The cupcakes themselves feature mostly light tones: the off-white whipped cream frosting and the warm caramel tones of the cupcakes. It’s important that the tableware doesn’t overpower and overshadow them.
  2. The Spode Delamere Rural tableware collection is therefore the perfect fit: timeless, elegant and with its grey-and-white tones, it frames the cupcakes beautifully. The delicate patterns add texture to the table setting, without taking too much attention away from the pretty cupcakes. The tableware pieces featured are:
  3. A plain white tablecloth never goes out of style – here, it acts as an unobtrusive canvas to the beautiful tableware and cupcakes.
  4. Antique cutlery is a weakness of mine. Whenever I visit an antique store, I always end up leaving with a stray fork or spoon (or ten). Mismatched cutlery adds interest to a table setting, and can even be an excellent conversation starter.
  5. Finally, the flowers. Because the tableware and the cupcakes are somewhat muted in colour, the flower arrangement is the perfect place to add a spot of vibrancy and colour to the afternoon tea setting. Now, don’t go too crazy (remember, you don’t want to overpower the food), but rather stick to a limited number of light, pastel colours – like the beautiful light pink anemones I’ve chosen for my table setting.

That said, keep in mind that the tips above are tailored to banoffee pie cupcakes and their gentle tones. A different dessert with more intense colours can be paired with a more extravagant flower arrangement and more colourful tableware (I definitely recommend checking out the Spode website for even more beautiful tableware options).

Banoffee pie cupcakes on a cake stand, with flowers in the background. A cup of tea and dessert plates are in the foreground.

I might be biased in my insistence that food should be the start of the show. (Actually, let’s be honest, I definitely 100% am biased, no doubt about it.) But when you have a dessert as delicious as these banoffee pie cupcakes… they deserve to be seen and admired.

I really hope you love these cupcakes as much as I do. (That caramel centre is giving me chills just thinking about it. It’s so decadent and just WHOA.)

As always, enjoy.

A banoffee pie cupcake on a dessert plate, with more cupcakes on a cake stand in the background. The cupcake has had a few bites taken out of it, showing its luscious caramel centre.

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Banoffee Pie Cupcakes (Gluten Free)

These banoffee pie cupcakes have it all – the soft and moist banana cupcakes, the luscious caramel centre and the fluffiest of whipped cream frostings. Complete with a generous sprinkle of chocolate shavings, they are delicious to eat, pretty to look at AND easy to prepare.

Course Dessert
Cuisine Gluten Free
Keyword banoffee pie cupcakes, easy cupcake recipe, gluten free cupcakes, gluten free dessert recipe, salted caramel sauce, whipped cream frosting
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 12 cupcakes

Ingredients

For banana cupcakes:

  • 1 1/2 cups (330 g) mashed bananas (3 medium bananas)
  • 3 tsp lemon juice
  • 1 1/3 sticks (150 g) unsalted butter, melted
  • 3/4 cup (150 g) light brown sugar
  • 2 medium eggs, room temperature
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • 1 3/4 cups + 2 tbsp (225 g) plain gluten free flour blend (I've used Doves farm plain gluten free flour blend, which doesn't contain xanthan gum)
  • 1/2 cup (50 g) almond flour
  • 1/4 tsp xanthan gum (omit if your GF flour blend already contains xanthan)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • pinch of ground nutmeg

For salted caramel centre:

  • 1/2 cup (100 g) granulated sugar
  • 1/3 stick (35 g) unsalted butter
  • 1/4 cup (60 mL) double/heavy cream
  • pinch of salt

For whipped cream frosting:

  • 2 1/2 cups (600 mL) double/heavy cream
  • 1 1/2 cups (180 g) powdered/icing sugar
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • pinch of salt

You will also need

  • chocolate shavings or chocolate sprinkles of choice

Instructions

For banana cupcakes:

  1. Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

  2. Mix the mashed bananas with the lemon juice and set aside.

  3. In a bowl, whisk together the melted butter and light brown sugar until pale and fluffy. 

  4. Add the mashed bananas, eggs and vanilla paste, and whisk until well combined.

  5. Sift together the plain gluten free flour blend, almond flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg, and add them to the wet ingredients. Whisk or stir well until you get a smooth batter with no flour clumps.

  6. Divide the banana cupcake batter evenly among the 12 cupcakes, so that each cupcake liner is about 3/4 full.

  7. Bake at 355 ºF (180 ºC) for about 20 minutes, until slightly domed, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.

  8. Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

For the salted caramel centre:

  1. In a pot or saucepan, melt the sugar on medium-high heat while constantly stirring, until it is a deep golden brown.

  2. Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 - 3 minutes.

  3. Add the double/heavy cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!)

  4. Spoon out a small amount of the caramel sauce, allow it to cool, and check its consistency. If it's too thick, you can add a bit more double/heavy cream, and repeat the process until you reach the desired consistency.

    (The salted caramel shouldn't be too runny, as it has to somewhat hold its shape – you don't want it to all leak out the moment you bite into a cupcake. Instead, we're aiming for a "luxurious ooze".)

  5. After the final addition of the double/heavy cream, add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool completely. 

For whipped cream frosting:

  1. In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.

    I like to stop at the soft peak stage because the pressure inside the piping bag (as you're piping the frosting) causes the whipped cream to stiffen further. If you try to pipe it and it seems too loose (so that the frosting is losing its shape), whip it about 20 - 30 seconds more. Remember: you can always whip it more, but it's difficult to save over-whipped, split cream!

  2. Add in the vanilla paste and salt, and mix briefly until it's evenly distributed.

Assembling the cupcakes:

  1. Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the salted caramel sauce.

  2. Pipe the whipped cream frosting with a piping nozzle of choice (I used a Wilton 1M nozzle).

  3. Sprinkle with chocolate shavings.

  4. Enjoy!

Storage:

  1. The banoffee pie cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

Banoffee Pie Cupcakes (Gluten Free) - [SPONSORED] These banoffee pie cupcakes have it all – the moist banana cupcakes, the luscious caramel centre and the fluffiest of whipped cream frostings. Complete with a generous sprinkle of chocolate shavings, they are delicious to eat, pretty to look at AND easy to prepare. Gluten free cupcakes. Cupcake decoration. Afternoon tea recipes. Easy cupcake recipes. Gluten free dessert recipes. Salted caramel sauce. #cupcakes #glutenfree Banoffee Pie Cupcakes (Gluten Free) - [SPONSORED] These banoffee pie cupcakes have it all – the moist banana cupcakes, the luscious caramel centre and the fluffiest of whipped cream frostings. Complete with a generous sprinkle of chocolate shavings, they are delicious to eat, pretty to look at AND easy to prepare. Gluten free cupcakes. Cupcake decoration. Afternoon tea recipes. Easy cupcake recipes. Gluten free dessert recipes. Salted caramel sauce. #cupcakes #glutenfree Banoffee Pie Cupcakes (Gluten Free) - [SPONSORED] These banoffee pie cupcakes have it all – the moist banana cupcakes, the luscious caramel centre and the fluffiest of whipped cream frostings. Complete with a generous sprinkle of chocolate shavings, they are delicious to eat, pretty to look at AND easy to prepare. Gluten free cupcakes. Cupcake decoration. Afternoon tea recipes. Easy cupcake recipes. Gluten free dessert recipes. Salted caramel sauce. #cupcakes #glutenfree

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