Gluten Free Banana Cupcakes
These gluten free banana cupcakes use a full three large bananas for rich flavor and are finished off with a sweet, creamy cinnamon maple buttercream frosting.
Servings: 23
Calories: 378kcal
Equipment
Ingredients
Dry Banana Cupcake Ingredients
- 3 ½ cups Bob's Red Mill 1:1 gluten free flour
- ½ teaspoon baking powder
- 3 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
Wet Banana Cupcake Ingredients
- 1 ½ cups sugar
- ¾ cup sour cream room temperature
- 3 large eggs room temperature
- 2 teaspoon Singing Dog vanilla
- 1 cup olive oil
- 1 ¾ cups mashed bananas 3 very large or 4 medium bananas
Cinnamon Maple Buttercream
- 3 ½ cups powdered sugar sifted
- 2 sticks butter softened
- 1 ½ tsp Singing Dog vanilla
- 2 teaspoon maple extract
- Pinch of salt
- 2 teaspoon cinnamon
- 4 tablespoon milk
Instructions
For the Cupcakes
- Preheat the oven to 310 degrees and line two 12-count muffin tins with cupcake liners.
- Whisk the flour, cinnamon, baking powder, salt, and baking soda in a medium bowl and set aside.
- Whisk the sugar, olive oil, sour cream, and eggs on medium speed in a stand mixer with the whisk attachment for 30 seconds.
- Add the mashed bananas and vanilla and mix for another 60 seconds.
- Add the ⅓ of the dry ingredients to the wet and mix. Repeat until all the ingredients are combined.
- Evenly distribute the batter between the cupcake liners and bake fro 15 to 20 minutes until a toothpick inserted into the center comes out clean.
- Carefully transfer the cupcakes to a wire cooling rack to cool completely.
For the Buttercream
- Cream the butter in a stand mixer with the paddle attachment for 1 minute.
- Add the powdered sugar 1 cup at a time, mixing slowly after each addition.
- Add the vanilla and maple extracts, salt, cinnamon, and 2 tablespoons of milk and mix on medium speed for 30 seconds.
- Adjust the frosting with a bit of milk if it's too thick.
- Using a piping bag with an open tip, pipe the frosting onto the cooled cupcakes and enjoy!
Video
Notes
Storage
- Store covered at room temperature for up to 4 days or refrigerated in an airtight container for up to a week.
- For longer storage, chill the cupcakes, wrap them in plastic wrap, and freeze them for up to 2 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring the cupcakes to room temperature on the counter before serving.
- Mix the cupcake batter until just combined. Overmixing will make the cupcakes tough.
- Bring all cold ingredients to room temperature for easy mixing and the best texture.
- Use tulip cupcake liners to make removing the cupcakes from the tin super easy.
Nutrition
Calories: 378kcal | Carbohydrates: 49g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 278mg | Potassium: 88mg | Fiber: 2g | Sugar: 34g | Vitamin A: 339IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
