Peanut Butter Banoffee Pie Cupcakes

Hey Guys! 🙂

I’ve got a super simple recipe for you all this week, you just won’t believe how easy these were to make..


So I’ll admit, I may have cheated a little bit, but that’s only because Sukrin’s new cake mix is SO easy & versatile to use!

I personally LOVE and swear by Sukrin products-  I’ve been using them for a while now so I was super excited to be sent their Cake Mix and Peanut flour to try out.

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You can check out their full range here:

And… they will also be available at Cardiff Sports Nutrition next week!! 🙂

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The cake mix itself is SO easy to use and makes very fluffy soft delicious cakes- these aren’t too sweet either so are perfect for those who don’t have a big sweet tooth (unlike me) 😛

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After trying out the cake mix plain I decided to experiment with the second batch of cupcakes and these absolute beauties were the result…

Peanut Butter Banoffee Pie cupcakes 


Banoffee pie flavoured cupcakes with a Peanut butter Banoffee cream filling topped with a peanut butter frosting and toffee pieces.

I know, I know, they sound good right? Who doesn’t love Banoffee? And combined with peanut butter too- they’re a serious treat for your tastebuds!




135g Sukrin Cake Mix packet

1 egg & 1 egg white

75 ml water

37ml coconut oil (I used LucyBee)

2 TBS Sukrin Peanut Flour

2 TBS Sukrin Icing Sugar

1 TBS Sukrin Natural Sweetener

Banana extract or flavdrops

Toffee extract or flavdrops (caramel extract would also work)

350g Full fat Greek Yogurt (I used Fage)

2 TBS Smooth Peanut Butter (I used Meridian)

Thorntons toffee pieces (optional but amazing)


For the cupcakes

-Pre-heat your oven to 180 degrees

-Combine the cakemix with the eggs, egg white, water, oil and a pipette of both toffee and banana flavdrops

-Divine the mix into silicone cupcake moulds and pop in the oven for 25 minutes

-Remove from the oven and leave to cool on a wire rack

-Whilst they cool, start making the filling and the frosting!

For the filling- 

-Combine half the greek yogurt with a pipette of both the toffee and banana flavdrops, a TBS of peanut flour and a TBS of Sukrin sweetener

For the frosting-

-Mix together the remaining greek yogurt with the icing sugar, peanut butter and a pipette of both the toffee and banana flavdrops

-Slice the cupcakes horizontally through the middle and spread the filling before returning the top half of the cupcake

-Spread the frosting onto the tops of the cupcakes and decorate with the toffee pieces

-Finally… stop yourself eating the entire batch 😛

(This recipe makes 6 cupcakes as I used half the mix for the second batch of cupcakes- when using the entire mix simply double the ingredients!)

I honestly cannot recommend Sukrin enough and you can’t deny these weren’t super simple and quick to make, plus the flavours created here are simply YUM!!

Don’t forget to let us know how you get on when making any of our recipes 🙂

Lots of love,



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