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Banana Cupcakes

Contributed by: Kristi L. Kozubal

Light & tender banana cupcakes topped with rich & creamy peanut butter penuche frosting, like a blanket of soft peanut butter fudge on top of a ripe banana. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Soy Free.

Banana Cupcakes

  • One 19 oz pkgs GF Vanilla Cake Mix
  • 1 tsp Cinnamon
  • 1 pinch grated Nutmeg
  • 1 pinch ground Cloves
  • 2 whole ripe Bananas, mashed
  • 1/4 cup extra light Olive Oil
  • 1/2 cup Water at room temp
  • 3 whole large Eggs at room temp
  • 1 tsp natural Vanilla Extract

Peanut Butter Penuche Frosting

  • 1 cup soy-free creamy Peanut Butter
  • 1/4 cup Rice Milk
  • 1 tsp Vanilla Extract
  • 1 cup Powdered Sugar
  • 1 pinch Salt

Directions

Banana Cupcakes

Step 1

Whisk together the dry ingredients (cake mix & spices) in a large mixing bowl & set aside.

Step 2

Add wet ingredients (oil, water, eggs & vanilla extract) to a medium bowl or large measuring cup and blend with a hand mixer for 1 minute.

Step 3

Pour wet ingredients into dry ingredients and blend on medium speed for a minute & a half. Then add mashed bananas & blend to combine.

Step 4

Using an ice cream scoop, divide the cake batter into 24 paper-lined muffin cups.

Step 5

Bake in a 325-degree preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out with just a few crumbs attached.

Step 6

Cool completely on a wire rack.

Peanut Butter Penuche Frosting

Step 1

Blend peanut butter, vanilla extract, powdered sugar & salt together in a medium mixing bowl with a hand mixer until powdered sugar dissolves. Drizzle in rice milk until the frosting appears smooth & creamy - the quantity will depend upon the consistency of your peanut butter. Add more powdered sugar if you like it sweeter, in which case more rice milk may be necessary to smooth out the frosting.

Step 2

Scoop the frosting into a zip-top bag. Seal, then snip off one corner of the bag about a 1/2 inch from the end of the corner.

Step 3

Starting in the center of each cupcake, squeeze the frosting on top, swirling slightly from inside to outside, covering the tops almost to the edge. The frosting should be soft enough to smooth out on its own but firm enough to not drip off the sides. It will end up coating the cupcakes in a thick fudgy layer of frosting. The perfect complement to banana cake ~ and completely gluten-, soy-, and dairy-free!

Notes

Mini-chocolate chips would be a PERFECT addition to these cupcakes and would make an ideal "sprinkle" topping if your diet is not soy-limited. Enjoy!!!
Banana Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 24

Rating

*****

Products Used in this Recipe

GF Vanilla Cake Mix
 Gluten Free
GF Vanilla Cake Mix
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*****

1 Review

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*****
Carol Robinson July 17, 2012
These cupcakes are very moist with a light banana and spice flavor. I did not make the frosting as I did not need the extra calories. :) I can only imagine how good they would be with the frosting. No one would know these are made free of gluten, lactose and soy! 5 stars for sure!

Nutritional Information

Serving Size: 1 cupcake (64g)
Recipe Yield: 24 		Amount Per
Serving 		% Daily
Value
Calories 200  
Calories from Fat 70  
Total Fat 8g 12%
Saturated Fat 1.5g 8%
Trans Fat 0g %
Cholesterol 25mg 8%
Sodium 170mg 7%
Potassium 115mg 3%
Total Carbohydrate 30g 10%
Dietary Fiber 1g 4%
Sugars 18g %
Protein 4g %
Phosphorus 54mg 6%
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.