EASY Vegan Banoffee Cupcakes with a Caramel Centre
These Vegan Banoffee Cupcakes feature a moist banana sponge filled with an easy (2-ingredient!) homemade caramel sauce centre. These beautiful buttercream-topped dessert cupcakes are decadent, moreish and indulgent - perfect for a birthday or party!
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Serves: 9
Calories: 608kcal
Ingredients
To make the caramel:
- 60 g soft light brown sugar
- 260 g dairy free cream (*see note)
- 1 pinch salt (optional)
To make the cupcakes:
- 75 g coconut oil (melted, then cooled to room temperature)
- 150 g dairy free milk (at room temperature)
- 1 tsp vanilla extract
- 100 g ripe banana (mashed)
- 100 g soft light brown sugar
- 200 g self raising flour
- ½ tsp baking powder
To make the buttercream:
- 140 g dairy free butter (the block kind, not spreadable (*see note))
- 400 g icing sugar
- 1 tsp vanilla extract
- 2 tsp dairy free milk
Other ingredients:
- ½ ripe banana (finely diced)
- dairy free dark chocolate (grated)
- dried banana chips
Instructions
To make the caramel sauce:
- Add the brown sugar and a dash of the cream to a heavy bottomed saucepan (just enough cream to stir the sugar into). Bring the mixture to the boil and boil for 2 minutes.60 g soft light brown sugar
- Add the rest of the cream, stir in and boil for 15 minutes until it has thickened and is a good consistency for drizzling. Set it aside to cool.260 g dairy free cream, 1 pinch salt
Make the cupcakes:
- Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and line a cupcake tin with 9 cupcake cases.
- Melt the coconut oil and set it aside to cool to room temperature.75 g coconut oil
- In a large mixing bowl add the dairy free milk, vanilla, mashed banana and melted coconut oil. Stir to combine.150 g dairy free milk, 1 tsp vanilla extract, 100 g ripe banana
- Add the brown sugar, flour and baking powder.100 g soft light brown sugar, 200 g self raising flour, 1/2 tsp baking powder
- Mix briefly with a whisk to combine. Don’t over-mix as this can affect the texture of the cake, just whisk enough to bring the mixture together.
- Divide the mixture between the cupcake cases, so that the cases are around 3/4 full.
- Bake for 18-20 minutes until a knife/skewer inserted into the centre of the cupcake comes out clean. Set the cupcakes aside on a cooling rack (still in their paper cases) until cool.
To make the buttercream:
- Add the butter to the mixing bowl of a stand mixer with the balloon whisk attached. Beat until creamy.Note: You can use an electric hand-held whisk instead.140 g dairy free butter, 400 g icing sugar, 1 tsp vanilla extract, 2 tsp dairy free milk
- Add the icing sugar, vanilla and dairy free milk and mix again for a couple of minutes until smooth and creamy. Scrape down the bowl as necessary.
Decorate your cupcakes:
- Once your cupcakes are fully cool, cut out the centre of each cupcake to leave a fillable core. Keep the ‘lid’ section of the core you have removed. See the recipe video for an example.
- Add 1/2 a diced banana to a small bowl and pour over some of the cooled caramel sauce (around 1/2). Stir together.1/2 ripe banana
- Fill each core with the banana and caramel sauce filling and place the lid back on to seal it.
- Add the buttercream to a piping bag with a star nozzle fitted. Pipe buttercream on top.Tip: Don't refrigerate the buttercream before piping. Piping room temperature buttercream will be much easier and you can always refrigerate the cupcakes once piped in order to 'firm up' the frosting.
- Drizzle the remaining caramel sauce over the top of the buttercream. To make it neat use a piping bag and small nozzle.
- Sprinkle grated dark chocolate over the top and add a dried banana chip for decoration.dairy free dark chocolate, dried banana chips
Video
Notes
Vegan / Dairy Free / Egg Free / Nut Free
* We have tried this with Elmlea Plant and Alpro Soya cream, which are both available in the UK and both work wonderfully. You can use coconut cream but it will not taste like a traditional caramel, it will have a coconut flavour to it.
** We used the Stork block butter for the buttercream which is labelled vegan in our local supermarket. Check the ingredients before purchasing though because some versions of Stork are not vegan.
Recipe inspired by: Covent Garden, London, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 608kcal | Carbohydrates: 83g | Protein: 3g | Fat: 30g | Saturated Fat: 15g | Sodium: 160mg | Fiber: 1g | Sugar: 63g | Net Carbohydrates: 82g
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