Cupcakes Desserts Vegetarian

Banana Toffee Picnic Cupcakes

September 1, 2014

These Banana Toffee Picnic Cupcakes are the perfect dessert to keep summer alive and get you excited about fall. Yes, despite all the pumpkin everything that’s popping up, it’s still summer. That’s why I love these cupcakes. They’re called picnic cupcakes because they don’t need frosting, which makes them easier to transport. The sweet banana reminds me of banana bread, so it’s just a hint of all those comforting flavors headed our way for fall. The best of both seasons I say.

Banana Toffee Picnic Cupcakes

So, how’s it taste?

When it comes to cupcakes, I lean more toward the cake part with just a bit of frosting. I despise those cupcake places that pile the frosting so high that you barely see a cupcake hiding underneath. I’ve been known to scrape off the frosting if I deem it too much. That’s why I’m absolutely digging these picnic cupcakes.

Banana Toffee Picnic Cupcakes

The banana makes them so sweet and moist that you won’t miss any frosting. I tested this theory and schmeared one cupcake with some chocolate spread and it kind of ruined it. These delicate cupcakes don’t need anything on top. The toffee bits melt into the cake, so they lose their crunch, but I liked the small bursts of toffee. You can also detect the almond extract, which goes fabulously with the banana.

Banana Toffee Picnic Cupcakes

I do think that the toffee bits could be doubled. Next time I’ll add a full cup of them. You could also add mini chocolate chips instead of the toffee bits, or really take this recipe to the next level and do half toffee bits, half chocolate chips! Either way, you’re in for a treat!

Yield: 24 cupcakes

Prep Time: 15 min

Total Time: 40 min

Banana Toffee Picnic Cupcakes


1 box yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/3 cup water
1/3 cup vegetable oil
1/2 tsp. almond extract
3 eggs
1/2 cup toffee bits


1. Heat oven to 350F (325F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, beat cake mix, bananas, water, oil, almond extract, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in toffee bits. Divide batter evenly among muffin cups.

3. Bake 18 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pans to cooling racks. Cool completely, about 30 minutes. Store loosely covered.

per cupcake: 140 calories, 6g fat, 20g carbs, 1g protein, 0g fiber

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  • alexandra September 1, 2014 at 10:32 am

    Never would’ve thought to combine almond + banana + toffee, but it sounds fabulous! Love the idea of doing 1/2-1/2 toffee chips + mini chocolate chips. YUM!

  • Gayle @ Pumpkin 'N Spice September 1, 2014 at 2:17 pm

    What a fun flavor, Leah! I love that you added banana and toffee to the mix, Sounds delish!

  • Denise | Sweet Peas & Saffron September 1, 2014 at 3:35 pm

    I was on Pinterest last night, and seriously every second pin was pumpkin-something…it is refreshing to see something else! These cupcakes look delicious, banana and toffee sound like they would be awesome paired together. Yum!

  • Medha @ Whisk & Shout September 1, 2014 at 5:45 pm

    I love the combination of banana and toffee, it’s a bit like banoffee pie! 🙂

  • Kelly September 1, 2014 at 11:50 pm

    I love that you are sharing summer flavors still! I am not ready to say goodbye to summer yet either. These cupcakes look wonderful – love the banana and toffee combo 🙂

  • mary @ minutes per mile September 2, 2014 at 12:55 pm

    yummm! i also love cupcakes but am sorta meh about frosting – especially pre-packaged frosting, which tastes like wax. homemade or nothing!

  • Annie @Maebells September 2, 2014 at 4:15 pm

    This is such a good idea! I love toffee, but I never add it to anything. I bet it tastes great with the bananas!

  • Shannon September 2, 2014 at 7:49 pm

    OOh yes please! I love banana and toffee together. These look perfect for an on-the-go breakfast.

  • Kathi @ Deliciously Yum! September 2, 2014 at 9:13 pm

    Bananas and toffee – what a fun and might I add delicious combo! And I’m so with you, the cupcake to frosting ratio is super important. Too much frosting just ruins it for me. Yours look amazing 🙂

  • amy @ fearless homemaker September 3, 2014 at 7:12 am

    Picnic cupcakes! What a cute name (and concept) – love that they don’t need frosting. And the flavor combination sounds wonderful, especially if you add more toffee next time. More toffee is always the right decision. =)

  • Danielle September 3, 2014 at 6:30 pm

    I love the flavor combination in these cupcakes! Toffee is one of my favorite things, but I definitely don’t use it enough. Love how simple these are to make too. Pinning these!

  • Rachel @ Bakerita September 4, 2014 at 1:09 pm

    I’m totally with you on the overloaded frosting – it’s wayyy too much sweetness for me usually! I prefer cake with a little bit of frosting, or none. Love the idea of these cupcakes. Totally pinning!

  • Lesley Eats September 4, 2014 at 3:44 pm

    Personally, I think this is a year-round flavor combo. Sounds fantastic.

  • Maggie September 10, 2014 at 8:26 am

    Love those cupcakes! I’m same about frosting, that I tend to do less of them when I make cupcakes at home. Those banana cupcakes sound even more delicious with the toffee bits!

  • Jessica @ Sweet Menu September 11, 2014 at 5:11 pm

    Oooh delicious! I just love banana and toffee – the perfect combination!