Ingredients

• 1 pkg Gluten Free Vanilla Yellow Cake Mix
• 1 tsp Ground Cinnamon
• 1 pinch Nutmeg grated
• 1 pinch Ground Cloves
• 2 Bananas ripe & mashed
• 1/4 cup Extra Light Olive Oil
• 1/2 cup Water (room temp.)
• 3 Eggs (large eggs at room temp)
• 1 tsp Vanilla Extract

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

Instructions

1. Whisk together the dry ingredients (cake mix & spices) in a large mixing bowl & set aside.
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.
3. Pour wet ingredients into dry ingredients and blend on medium speed for a minute & a half. Then add mashed bananas & blend to combine.
4. Using an ice cream scoop, divide the cake batter into 24 paper-lined muffin cups.
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.
6. Cool completely on a wire rack.

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.
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.
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!