Gluten Free Banana Cupcakes Recipes

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GLUTEN-FREE BANANA CUPCAKES



Gluten-Free Banana Cupcakes image

Light, fluffy, and surprisingly moist banana cake! When cooled, frost with your favorite frosting; I usually use a buttercream frosting.

Provided by Beth

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 40m

Yield 18

Number Of Ingredients 9

1 ½ cups white sugar
½ cup palm oil shortening
2 eggs
2 ¼ cups gluten-free flour blend (such as Namaste Perfect Flour Blend)
4 ripe bananas
¼ cup buttermilk
1 teaspoon sea salt
¾ teaspoon baking soda
¼ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.
  • Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.
  • Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder; mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 35.3 g, Cholesterol 18.3 mg, Fat 6.9 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 167.7 mg, Sugar 20.6 g

GLUTEN FREE BANANA CUPCAKES



Gluten Free Banana Cupcakes image

Light and fluffy gluten free banana chocolate chip cupcakes that are sure to please a crowed. Topped with a homemade buttercream frosting.

Provided by Sandi Gaertner

Categories     Gluten Free Dessert Recipes

Time 43m

Number Of Ingredients 17

2 cups gluten free flour blend (* see note)
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/8 teaspoon salt
1/2 cup mashed bananas
1/2 cup butter (melted, see note)
1 cup non-dairy milk
1 teaspoon pure vanilla extract
2 eggs (large)
1/2 cup chocolate chip (mini sized)
1/3 cup optional: walnuts
3 cups powdered sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup butter (softened)
2 tablespoons non-dairy milk

Steps:

  • Add the dry ingredients to a bowl and whisk to blend.
  • In a bowl, smoosh the bananas with a fork. Pour in the rest of the wet ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and mix until "just barely mixed." This is the secret if you want your moist banana cupcakes to be light and fluffy!
  • Stir in the chips and chopped walnuts and gently mix them in.
  • Place parchment paper. Bake at 350º F for 20 minutes. To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking.
  • To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. you see batter or crumbs, the cupcakes need to bake longer. muffin liners into a muffin tin. I absolutely love these liners because the cupcakes will not stick to the liners. Fill each section 3/4 full of the cupcake batter.

Nutrition Facts : ServingSize 1 cupcake, Calories 347 kcal, Carbohydrate 50 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 61 mg, Sodium 234 mg, Fiber 2 g, Sugar 36 g, UnsaturatedFat 5 g

GLUTEN-FREE BANANA CUPCAKES WITH BROWNED BUTTER FROSTING



Gluten-Free Banana Cupcakes with Browned Butter Frosting image

Ripe bananas? Mix them with Betty Crocker® Gluten Free yellow cake mix and create delicious homemade cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 17

Number Of Ingredients 11

Reynolds™ Baking Cups
1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
1 cup mashed ripe bananas (2 medium)
1/3 cup butter, melted*
1/3 cup water
3 eggs, beaten
2 teaspoons gluten-free vanilla
1/3 cup butter*
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Place Reynolds Baking Cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
  • Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
  • In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 32 g, TransFat 0 g

GLUTEN FREE BANANA CUPCAKES



Gluten Free Banana Cupcakes image

This recipe is perfect for a small family. I frosted the cupcakes and then froze them. They defrost nicely. These are sinfully delicious frosted with recipe Recipe #70900 and garnished with chopped peanuts.

Provided by PaulaG

Categories     Dessert

Time 33m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour, gluten free blend
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons cake, enhancer (Modified Tapioca Starch)
1/2 cup sugar
4 tablespoons coconut oil, melted and cooled
1 teaspoon vanilla, gluten free
1 large egg
1 large ripe banana
1/4-1/3 cup milk (I used almond milk.)

Steps:

  • Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners and set aside.
  • In a large mixing bowl add the flour, xanthan gum, salt, baking powder and cake enhancer. Using the wire whisk attachment to a stand mixer whisk until thoroughly blended.
  • Place the oil, vanilla, egg, banana and 1/4 cup of the milk in a blender container. Blend until liquid.
  • Replace the whisk attachment with the beater attachment and add the liquid ingredients to the dry ingredients. If the batter looks dry add in the additional milk. When thoroughly combined continue to beat the batter for 2 minutes.
  • Using a large ice cream scoop, scoop batter into prepared cupcake liners. Place in oven and bake for 18 to 20 minutes or until a wooden toothpick inserted into center comes out clean.
  • Remove from oven and allow the cupcakes to rest for 5 minutes. Remove from pans and place on wire rack to cool. Once completely cool frost and enjoy.

Nutrition Facts : Calories 148.8, Fat 5.3, SaturatedFat 4.2, Cholesterol 16.2, Sodium 151.2, Carbohydrate 23.3, Fiber 0.7, Sugar 9.8, Protein 2.4

GLUTEN-FREE, VEGAN, BANANA-CHOCOLATE CUPCAKES



Gluten-Free, Vegan, Banana-Chocolate Cupcakes image

Finally, a vegan and gluten-free cupcake that is moist and tasty! Add your favorite vegan or gluten-free icing! I used an Oreo® icing, so it was vegan but not gluten-free.

Provided by VirWeber

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 38m

Yield 18

Number Of Ingredients 12

3 ¾ cups gluten-free flour blend
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 very ripe banana
1 cup freshly brewed coffee, cooled to room-temperature
⅓ cup canola oil
1 ½ tablespoons almond milk
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.
  • Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined; batter will be thick and gummy.
  • Ladle batter into the lined muffin tin, filling cups 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 184.8 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 117.3 mg, Sugar 13 g

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