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banana caramel cupcakes

Simple Banana Caramel Cupcake Recipe


30 mins


25 mins




banana caramel cupcakes


Our simple banana cupcake recipe yields deliciously moist, caramel-coated treats that are perfect for every occasion. If preferred, these simple banana cupcakes taste just as scrumptious without their caramel buttercream coating.

made using

Light Brown Soft

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Step 1

You will need a 12-hole muffin lined with paper cake cases and a piping bag fitted with a star nozzle.

Step 2

Preheat the oven to 220°C/Fan200°C, 400°F, gas 6.

Step 3

Sift the flour, baking powder, bicarbonate of soda together in a mixing bowl. Stir in the Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar and make a well in the centre.

Step 4

Beat the banana, Lyle's Golden Syrup, vanilla extract and eggs together, then lightly mix into the flour mixture. Stir in the melted butter.

Step 5

Divide the mixture between the muffin tins filling to half full. Bake on the middle shelf of the oven for 12 minutes or until well risen and golden. Remove to a wire rack to cool.

Step 6

Make the caramel for the buttercream next. Combine the Tate & Lyle Pure Cane Golden Caster Sugar and water in a small wide heavy-based pan over a low heat and stir until dissolved for about 2 minutes. Use a pastry brush dipped in water to brush down the sugar crystals on the sides of the pan to stop the caramel from crystallising. Increase the heat to moderate and cook the caramel for 7-9 minutes or until rich brown and slightly thickened. Remove, immediately stir in the cream - be careful as it will sputter, then leave to cool completely.

Step 7

Cream the butter in a mixing bowl or food processor until soft, then sift over the Tate & Lyle Pure Icing Sugar and mix again until smooth. Beat in the vanilla extract and then, by hand, lightly fold in caramel to get a marbled effect. If the caramel has hardened too much just briefly soften it in the microwave to liquefy it again.

Ingredients – 9 items



For the Cupcakes


Plain flour

210 g

Baking powder


1 tsp

Bicarbonate soda


1/2 tsp
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

110 g


about 1 medium peeled and mashed Fairtrade banana

110 g

Lyle’s Golden Syrup

1 tbsp

Vanilla extract

1 tsp

Large eggs

room temperature


Unsalted butter


150 g

For the Buttercream

Fairtrade Golden Caster

Tate & Lyle Golden Caster Cane Sugar

125 g


1 1/2 tbsp

Double cream

5 tbsp

Unsalted butter

room temperature

330 g
Fairtrade Cane Icing Sugar

Tate & Lyle Pure Cane Icing Sugar

400 g

Vanilla extract

1 tsp

Fairtrade dried banana

24 slices

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