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Gluten-free Banoffee Cupcakes Recipe (dairy-free option)

Gluten-free banoffee cupcakes recipe - the ultimate banana and caramel combo that anyone can make! Coeliac-friendly and wheat-free too.
Keyword gluten-free baking
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 -16
Calories 426kcal
Author Becky Excell

Ingredients

For the cupcakes

  • 135 g butter softened (use Stork hard margarine if dairy-free)
  • 200 g caster sugar or light brown sugar
  • 4 medium eggs
  • 200 g gluten-free self-raising flour
  • 1/4 tsp xanthan gum
  • 1/2 tsp gluten-free baking powder
  • 3-4 ripe bananas mashed

For the filling

  • jar/tin of shop bought caramel see FAQ section for dairy-free alternative

For the whipped cream topping

  • 300 ml double cream see FAQ section for dairy-free alternative or use buttercream topping below
  • 3 tbsp icing sugar

For a buttercream topping

  • 150 g butter softened (use Stork hard margarine if dairy-free)
  • 300 g icing sugar
  • 1 tsp vanilla extract

To finish

  • grated chocolate dairy-free if necessary
  • caramel sauce use Stork hard margarine if dairy-free
  • ripe banana slices

Instructions

For the cupcakes:

  • Preheat your oven to 160C Fan / 180C and prepare your cupcake or muffin tin with cases. I like to put a sprinkle of rice underneath each case to help with moisture.
  • In a large bowl cream together your butter and sugar until light and fluffy.
  • Add your eggs in one at a time, mixing briefly in between each.
  • Then mix in your flour, baking powder and xanthan gum until combined.
  • Finally, fold through your mashed banana.
  • Spoon the mixture into your cupcake cases, about 3/4 full.
  • Bake in the oven for 20-22 minutes until cooked through and golden. Place of a cooling rack to fully cool.
  • Once cooled use a cupcake corer to make a hole in the centre of each cupcake and fill the whole with caramel.

For the whipped cream topping:

  • Whip together your icing sugar and double cream until soft peaks - it should still have a nice smooth glossy texture but be firm enough to pipe well.

For the buttercream topping:

  • Beat your softened butter until more pale in colour - it takes 3-5 minutes. Then add your icing sugar and vanilla and beat that in until fully combined. It should be perfect texture to pipe - if too stiff add a little milk and mix it in.

To assemble:

  • Place either your whipped cream or buttercream into a piping bag with a star nozzle. Pipe onto your cupcakes. You can also spoon buttercream on if you prefer.
  • Sprinkle with grated chocolate, drizzle with extra caramel sauce and add a banana slice just before serving. Enjoy!

Nutrition

Serving: 1g | Calories: 426kcal | Carbohydrates: 54g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 318mg | Fiber: 1g | Sugar: 41g