Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Banana Cupcakes with Brown Sugar Frosting


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Judy Goudy
  • 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

Scale

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

  1. 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.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the mashed bananas, melted butter, sugar, eggs, and vanilla until smooth.
  3. Combine Dry Ingredients: In a separate bowl, stir together the gluten-free flour, baking powder, baking soda, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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