Growing up, bananas were the go-to snack in my house—quick, healthy, and always within arm’s reach on the counter.
But when they got a little too ripe, they didn’t go to waste. Nope, they became something magical: banana bread, pancakes, or, my favorite—cupcakes!
There’s just something comforting about the smell of bananas baking.
These gluten-free banana cupcakes are moist, flavorful, and perfectly sweet without being overpowering. And that brown sugar frosting?
Oh man, it’s like a caramel hug for your taste buds.
Let’s get baking!
Tips & Variations
- Nutty Twist: Add ½ cup chopped walnuts or pecans to the batter for some crunch.
- Spice It Up: A pinch of cinnamon or nutmeg in the batter takes the flavor up a notch.
- Dairy-Free Option: Use coconut oil and almond milk to keep it dairy-free.
- Vegan Option: Replace eggs with flax eggs, and butter with a vegan alternative.
Serving Suggestions
I love serving these with a hot cup of coffee or tea. For extra flair, sprinkle a few banana chips or a dusting of cinnamon on top of the frosting.
Gluten-Free Banana Cupcakes with Brown Sugar Frosting
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Moist banana cupcakes topped with a rich brown sugar frosting. Perfect for snacks, dessert, or whenever those bananas get a little too spotty.
Ingredients
For the Cupcakes
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted (or coconut oil for dairy-free)
- 2 large eggs (or flax eggs for vegan: 2 tbsp flaxseed + 6 tbsp water)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup plain Greek yogurt (or a dairy-free alternative like coconut yogurt)
For the Brown Sugar Frosting
- ½ cup unsalted butter (or vegan butter)
- 1 cup packed brown sugar
- ¼ cup milk (or almond milk)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix the Wet Ingredients: In a large bowl, whisk together the mashed bananas, melted butter, sugar, eggs, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the gluten-free flour, baking powder, baking soda, and salt.
- Make the Batter: Slowly add the dry ingredients into the wet mixture, alternating with the Greek yogurt. Stir until just combined—don’t overmix, or the cupcakes might turn out dense.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
- Prepare the Frosting: In a saucepan, melt the butter over medium heat. Add the brown sugar and milk, stirring constantly. Bring it to a gentle boil for 1-2 minutes. Remove from heat and let it cool slightly. Gradually whisk in the powdered sugar, vanilla, and salt until smooth.
- Frost the Cupcakes: Once the cupcakes are cool, generously spread the frosting on top using a knife or piping bag.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 28g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
