Gluten Free Banoffee Cupcakes

Okay so banoffee pie is one of my favourite (albeit rather indulgent) desserts. The banana and caramel go so well together that it makes for the perfect treat whatever time of the year. I wanted to find a way to combine my love for cupcakes with my love for this dessert and voila – meet banoffee cupcakes!

They’re really quite simple to make and with a caramel filling inside they really are a wonderful treat, the only problem is you always end up wanting more!

I love finding new ways to make my cupcakes stand out and offer more than just a simple buttercream on top of plain vanilla cupcake, while that’s nice to have the options for someone who’s gluten free in Cornwall isn’t as vast as for those in London, so being able to make delicious, unique gluten free cupcakes is the best!


-150g unsalted butter/dairy free spread

-150g caster sugar

-150g gluten free self raising flour

-3 large eggs

-1 banana (mashed)

-1/2 tsp of cinnamon 

1 tin of carnation caramel, 1 spoonful of caramel for each cupcake  


-300ml double cream

-3 tablespoons icing sugar 1 tsp vanilla 

1/2 flake crumbled up

-Caramel drizzle over the top


-Preheat the oven to 180 degrees and line a cupcake tin with 9 cases.

-Cream together the sugar and butter or dairy free spread in a bowl until light and fluffy.

-Add in the eggs one at a time, beating until combined. 

-Sieve the flour and cinnamon into the mixture and mix until all of your ingredients are combined together. 

-In a separate bowl mash the banana until almost no lumps are left.

-Once flour has combined add in the mashed banana and mix well.

-Divide the mixture into the cupcake cases evenly.

-When the cupcakes are cooled, making a hole in them and fill with caramel. Place the cut off piece of cupcake back on the top.

For the topping

-In a stand mixer (or hand if that’s what you prefer) add double cream, vanilla extract and the icing sugar and mix together until soft peaks form. 

-Add whipped cream to a piping bag and pipe the cream on top of the cupcakes.

-In a separate piping bag with a thin nozzle add some caramel and drizzle over the top of the creamed cupcakes. 

-Finally break over some flake for the final touches.

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