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.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Yield: 12 Muffins 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
Scale
Recipe Ingredients
You’ll need the following ingredients to make this Banana Cupcakes with Walnuts
- 3 large ripe bananas
- 1 teaspoon baking soda
- 6 tablespoons butter melted and cooled
- 1/2 cup granulated white 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 walnuts (you can also substitute chocolate chips)
Ingredients for Buttercream
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup light brown sugar, firmly packed
- 1 tablespoon whole milk
- 4 cups powdered sugar
- Extra chopped walnuts and brown sugar for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Line your muffin tins with cupcake liners and/or spray your tins with cooking spray.
- Melt the butter on low heat and set aside to cool.
- Mash the bananas until smooth.
- Mix gluten-free flour, cinnamon, salt, and baking soda in a large bowl.
- Mix mashed bananas with melted, cooled butter, vanilla, whisked eggs and sugar. Combine until smooth.
- Combine wet ingredients and dry ingredients.
- Fold in chopped walnuts.
- Scoop cupcake batter into baking cups using a greased ice cream scoop.
- Bake for 15 minutes until a toothpick comes out clean. Be careful not to overbake.
Brown Sugar Buttercream Frosting
- 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.
- Add the powdered sugar and mix until combined.
- 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.
- Spoon the frosting into a large decorating bag and squeeze a generous dollop onto each cupcake.
- Top with extra chopped walnuts and a small amount of brown sugar.
- Store leftovers in an airtight container for up to 4 days.
Notes
Ingredient Notes
- Use your favorite gluten-free all-purpose flour.
- You can also add a 1/2 cup of semi-sweet chocolate chips