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Gluten Free Banana Cupcakes with Brown Sugar Frosting Recipe

What’s the difference between a muffin and a cupcake? Frosting, for one thing. And while it is perfectly acceptable to eat muffins for breakfast, some would frown upon consuming cupcakes first thing in the morning.

Whenever I give my husband a muffin to try and ask his opinion, it is usually, “it’s not sweet enough” to which I reply, “it’s a muffin, not a cupcake.” That’s why I decided to tweak one of our favorite muffin recipes and turn it into a cupcake – thus this Gluten Free Banana Cupcakes with Brown Sugar Frosting recipe was born.

The cupcake part has the elements of my muffin recipe – bananas, brown sugar, and walnuts but is a little sweeter and, of course, there’s that frosting.

This is one cupcake that my hubby feels is perfectly acceptable to eat for breakfast. I’m not sure I totally agree but I don’t disagree either.

Gluten Free Banana Walnut Cupcakes with Brown Sugar Frosting

Gluten Free Banana Cupcakes with Brown Sugar Frosting Recipe

Ingredients

Banana Cupcakes
1 cup gluten free all-purpose flour blend
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
½ cup unsalted butter, at room temperature
½ cup Wholesome! organic sugar
½ cup Wholesome! organic light brown sugar, packed
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
¼ cup sour cream
2 large, ripe bananas, mashed
¾ cup chopped walnuts, plus more for garnish

Brown Sugar Frosting

½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 cup Wholesome! organic light brown sugar, packed
¼ teaspoon kosher or fine sea salt

Directions

Cupcakes

Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners.

In a mixing bowl, whisk together the flour, baking soda, and salt.

In the bowl of an electric mixer, preferably fitted with the paddle attachment, cream together the butter and sugars on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat well.

Turn the mixer on low and add half the flour mixture, then the sour cream, and finally the rest of the flour. Scrape the sides and bottom of the bowl well with a spatula to make sure everything is well combined. Stir in the bananas and walnuts. Divide the batter evenly among the prepared muffin tins and bake for 18 – 22 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.

Frosting

In the bowl of an electric mixer, preferably fitted with the paddle attachment, beat all the ingredients together on medium speed until smooth and creamy.

Once the cupcakes are completely cooled, frost, and garnish with chopped walnuts, if desired.

Servings:

A Gluten Free Banana Cupcakes with Brown Sugar Frosting recipe that makes 12 cupcakes.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Cupcakes

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