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Recipe of the Week: Banana-Caramel Cupcakes

banana cupcakes
March 3, 2017
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Bake these scrumptious banana and caramel cupcakes and help drive much-needed change for farmers in developing countries, as well as eating these tasty treats. Discover all of the delicious recipes in HELLO! out now.

Take a Break this Fairtrade Fortnight and join thousands of communities, schools and faith groups in enjoying a cuppa and some tasty snacks – while also helping to drive much-needed change for farmers in developing countries. Our recipes will inspire you to get baking and do your bit. Deliciously moist, these banana cupcakes are quick and easy to make and they taste just as good without their caramel buttercream. If left undecorated, they freeze really well.

Makes: 12 cupcakesPreparation time: 30 minutesCooking time: 25 minutes



For the cupcakes:210g/7½ oz plain flour1 generous tsp baking powder½ generous tsp bicarbonate of soda100g/4oz Tate & Lyle Fairtrade Light Soft Brown Sugar100g/4oz Fairtrade banana (about 1 medium peeled banana), mashed1 tbsp Lyle's Golden Syrup1 tsp vanilla extract2 large eggs, at room temperature150g/5oz unsalted butter, melted

For the buttercream topping:125g/4½oz Tate & Lyle Fairtrade Golden Caster Sugar5 tbsp double cream330g/11½oz unsalted butter, at room temperature400g/14oz Tate & Lyle Fairtrade Icing Sugar1 tsp vanilla extract24 Fairtrade dried banana slices

MORE: See more delicious recipes here


1. Preheat the oven to 200C, 400F, Gas 6 and line a 12-hole muffin tin with paper cake cases.

2. Sift together the flour, baking powder and bicarbonate of soda in a mixing bowl. Stir in the soft brown sugar and make a well in the centre.

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

4. Divide the mixture between the paper cases, filling each halfway up. Bake in the preheated oven on the middle shelf for 12 minutes or until well risen and golden. Remove to a wire rack and leave to cool.

5. Next, make the caramel for the buttercream. Put the caster sugar and 1½ tbsp of water in a small, wide, heavy-based saucepan over a low heat and stir until the sugar dissolves – about 2 minutes. Use a pastry brush dipped in water to brush down the sugar crystals on the sides of the saucepan to stop the caramel from crystallising. Increase the heat to moderate and cook the caramel for 7-9 minutes or until a rich brown and slightly thickened. Remove and immediately stir in the cream – be careful as it will sputter – then leave to cool completely.

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

7. Spoon the buttercream into a piping bag fitted with a star nozzle and pipe swirls on top of the cakes. Decorate with the banana slices.

Fairtrade Fortnight runs from 27 February to 12 March and will see thousands of people getting together to help ensure a fair deal for disadvantaged farming communities by holding a Fairtrade break. Having the perfect cuppa or a snack is an important part of our daily routine and now we can use it to help those producers struggling to earn enough to provide decent food, education or healthcare for their families or to invest in better farming. For more information and to get involved, visit Our recipes are made using Fairtrade Tate & Lyle Sugars. For more recipes, visit

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