The Best Gluten-Free Banana Cupcakes with Buttercream

The Best Gluten-Free Banana Cupcakes are moist and delicious! This easy gluten-free cupcake has a flavorful brown sugar buttercream frosting topped with walnuts. It’s a perfect recipe for parties and afternoon snacks; your family will love it.

Making banana muffins or cupcakes is a great way to use overripe bananas. Bananas with brown spots have the best banana flavor! We included chopped walnuts in these cupcakes, but you can substitute them with chocolate chips. These soft, moist, gluten-free banana muffins also freeze well. This is one of our favorite banana recipes. If you love gluten-free muffins and cupcakes, you will also enjoy Gluten-Free Carrot Cupcakes with Rich Cream Cheese Frosting and Best Gluten Free Chocolate Cupcakes with Chocolate Buttercream

Recipe Ingredients

You’ll need the following ingredients to make Gluten-Free Banana Cupcakes

• 3 large ripe bananas (slightly overripe)
• 1 teaspoon baking soda
• 6 tablespoons butter melted and cooled
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 1 and 1/2 teaspoons pure vanilla extract
• 2 large eggs
• 1 and 1/2 cups gluten-free all-purpose flour (I used Pillsbury)
• 1/2 cup chopped walnut (optional)

Ingredients for Buttercream

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 teaspoon vanilla
• ½ cup light brown sugar, firmly packed
• 1 tablespoon whole milk
• 4 cups powdered sugar
• Extra chopped walnuts and brown sugar for garnish

How To Make Banana Walnut Cupcakes – Step by Step

Full instructions are in the recipe card below.

1. Preheat the oven to 350 degrees F.
2. Line your muffin tins with cupcake liners, or spray your tins with cooking spray.
3. Melt the butter on low heat and set aside to cool.
4. Mash the bananas until smooth. We love using a potato masher.
5. Mix gluten-free flour, cinnamon, salt, and baking soda in a large mixing bowl.
6. Mix mashed bananas with melted, cooled butter, vanilla, whisked eggs, and sugar in a separate bowl. Combine until smooth.
7. Combine wet ingredients and dry ingredients.
8. Fold in chopped walnuts.
9. Using a greased ice cream scoop, scoop cupcake batter into muffin cups. Evenly distribute the batter between 12 cupcake liners.
10. Bake for 15 minutes until a toothpick comes out clean. Be careful not to overbake.

Brown Sugar Buttercream Frosting

1. Add the butter, brown sugar, and vanilla to a large mixing bowl and beat until very creamy, with the brown sugar fully incorporated. This will help prevent the buttercream from being grainy.
2. Add the powdered sugar and mix until combined.
3. If the buttercream seems too dry, add the milk and continue beating with the mixer until smooth and fluffy. This should take approximately two minutes.
4. Spoon the frosting into a large decorating bag and squeeze a generous dollop onto each cupcake.
5. Top with extra chopped walnuts and a small amount of brown sugar.
6. Store leftovers in an airtight container for up to 4 days.