Best 4 Gluten Free Banana Cupcakes Recipes
Indulge in the delightful symphony of flavors with these gluten-free banana cupcakes, a symphony of sweet and fluffy goodness. Crafted with the finest gluten-free ingredients, these cupcakes are a delectable treat for everyone to relish, whether you have a gluten intolerance or simply prefer a healthier alternative. Each bite offers a moist and tender texture, perfectly complemented by the irresistible aroma of ripe bananas. These cupcakes are not just a culinary delight; they are also incredibly versatile, serving as the perfect canvas for your creative flair. Whether you prefer a classic frosting, a decadent ganache, or a sprinkling of chopped nuts, these cupcakes will elevate any occasion.
Explore the treasure trove of recipes within this article, each offering a unique twist on this classic treat. Dive into the tantalizing realm of chocolate chip banana cupcakes, where semisweet chocolate chips dance harmoniously with the sweet banana flavor. If you seek a zesty delight, the lemon blueberry banana cupcakes are your perfect match, bursting with a burst of citrus and juicy blueberries. For those with a sweet tooth, the maple cream cheese frosting recipe will send you to culinary heaven, its creamy texture and rich maple flavor creating an unforgettable experience.
Delve into the secrets of gluten-free baking with our comprehensive guide, providing invaluable tips and tricks to ensure your cupcakes reach their full potential. Discover the art of measuring ingredients accurately, mastering the technique of creaming butter and sugar, and understanding the importance of proper oven temperature. With this guide at your side, you'll transform into a gluten-free baking maestro, impressing your friends and family with your culinary prowess.
So, embark on this delightful journey of gluten-free banana cupcakes, where every bite is a celebration of flavor, texture, and versatility. Let your taste buds rejoice as you explore the treasure trove of recipes, each one a testament to the boundless possibilities of gluten-free baking.
GLUTEN-FREE, VEGAN, BANANA-CHOCOLATE CUPCAKES
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
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
GLUTEN-FREE BANANA CUPCAKES WITH BROWNED BUTTER FROSTING
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
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
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
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
MARISSA'S GLUTEN-FREE STRAWBERRY-BANANA COCONUT CUPCAKES
This is my favorite cupcake recipe not just because I invented it but because it is really good. It is fluffy and light.
Provided by Baking Princess
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Beat butter in a bowl using an electric mixer until smooth and creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, to creamed butter mixture, beating well after each addition. Add coconut extract and mix thoroughly.
- Mix flour, baking powder, and salt together in a separate bowl. Beat 1/3 of the flour mixture into creamed butter mixture on low speed just until incorporated. Add 1/2 of the coconut milk to butter-flour mixture and beat on low just until incorporated. Beat in 1/3 of the flour mixture, followed by remaining coconut milk, ending with 1/3 flour mixture until batter is just mixed.
- Spoon 2 tablespoons batter into each muffin cup; top with 1 strawberry slice. Spoon 1 tablespoon batter over strawberry layer; top with banana slice. Spoon batter over banana layer to fill muffin cup completely.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 34.2 g, Cholesterol 51.3 mg, Fat 11.2 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 6.9 g, Sodium 123.7 mg, Sugar 19.9 g
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be.
- Don't overmix the batter: Overmixing can result in tough cupcakes. Mix just until the ingredients are combined.
- Use a muffin pan with a nonstick coating: This will help the cupcakes come out of the pan easily.
- Fill the muffin cups only 2/3 full: The cupcakes will rise as they bake, so don't fill the cups all the way to the top.
- Bake the cupcakes until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the cupcakes cool completely before frosting: This will help the frosting set properly.
Conclusion:
These gluten-free banana cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. They are moist, flavorful, and have a perfect crumb. Whether you are gluten-free or not, you will love these cupcakes. So next time you have a hankering for something sweet, give these gluten-free banana cupcakes a try. You won't be disappointed!
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