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Fresh Banana & Golden Caramel Cupcakes

Fresh bananas and golden caramel; deliciously moist cupcakes and creamy frosting: these cupcakes are wonderful. Whip up a batch in minutes with your stand mixer.

Banana and Caramel Cupcakes


For the cupcakes
1 stick (113g) unsalted butter, at room temperature
85g light brown sugar
50g caster sugar
2 eggs
½ tsp vanilla extract
200g plain flour
2 tsp baking powder
Pinch salt
3 small bananas, mashed
175g caramel sauce

For the frosting
2 sticks (226g) unsalted butter, at room temperature
200g icing sugar
175g light brown sugar
1-2 tbsp milk, if required
Caramel sauce for topping
1 banana, sliced to garnish


  1. Preheat the oven to 180°C and place cupcake cases in muffin tray
  2. Combine butter and sugars in your stand mixer until light and fluffy
  3. Mix in the eggs and vanilla
  4. Once combined, stir in flour, baking powder, salt and mashed bananas until smooth
  5. Place cake mixture into cases
  6. Top each cake mixture with a dollop of caramel sauce and swirl with a skewer
  7. Bake in oven for 20-25mins until they’ve risen and are golden in colour
  8. Place on a wire rack and leave to cool
  9. For the icing: in your stand mixer, beat together butter, icing sugar and brown sugar until light and fluffy
  10. Place icing mixture into a piping bag and swirl frosting onto each cupcake
  11. Use sliced banana to garnish the cupcakes and drizzle caramel sauce on top

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