Salted Caramel Banana Cupcakes

Prep Time:
30 minutes
Cooking Time:
20 minutes
Makes: 24

This salted caramel banana cupcake uses my ultimate pillow-soft vanilla sponge cake recipe. I can guarantee that it is one of the lightest, most buttery, melt-in-the-mouth vanilla sponge cakes you will find. It’s one of the simplest cakes I make, but it’s also one of the most popular and I’m constantly asked for the recipe. For the salted caramel banana cupcakes, I place slices of banana on top of the vanilla sponge mix then drizzle some salted caramel over the top and bake. What you get is a gravity-defyingly light sponge with a chewy caramel top, and a subtle banana flavour.


Vanilla Sponge 

330g plain flour, sifted

320g caster sugar, we use Billington’s

1.5 tbs baking powder

Pinch of salt

175g unsalted butter, room temperature

3 eggs

190ml whole milk

1.5 tsp good vanilla extract


Salted Caramel 

240g caster sugar

120g water

200ml double cream

salt, to taste

24 cupcake cases in trays


Vanilla Sponge

  1. In a bowl, whisk together the dry ingredients. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix, 2-3 minutes on medium speed.
  2. Add the eggs and beat, first on medium, then on high, just until incorporated.
  3. Add the milk and vanilla and beat, on medium and then on high, until the mixture is smooth and combined; it will appear a bit lighter in colour, 2-3 minutes.
  4. Put an ice cream scoop full of batter into the prepared cupcake trays, add a couple of slices of banana to the top of the batter and drizzle with salted caramel. Bake in the oven for about 20 minutes, or until the sponge feels springy to touch. Remove from the oven and leave to cool for 10 minutes, then turn out onto a wire rack to cool completely

TIP: Always scrape down the sides of the bowl in between adding ingredients.

Salted Caramel 

  1. Put the sugar in a wide, heavy bottomed pan and pour over the water, ensuring all the sugar is wet. Swirl the pan if there are some parts which are not wet.
  2. Put the pan of water and sugar over a medium heat and let it come to a deep amber colour.
  3. Take the pan off the heat and whisk in the double cream.
  4. Let cool and add salt to taste.

TIP: Have all the ingredients measured out and ready to hand before starting the caramel.

Lily Vanilli