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Banana-Toffee Cupcakes

Photo: Oxmoor House
Hands-on time 23 mins
Total time 1 hr, 8 mins
Yield Serves 18 (serving size: 1 cupcake)
Sticky, sweet, and bursting with bananas, these cupcakes provide the perfect antidote for the after-school munchies.

Ingredients

  • Cupcakes:
  • 5.2 ounces white rice flour (about 1 cup)
  • 2.1 ounces sweet white sorghum flour (about 1/2 cup)
  • 2.3 ounces cornstarch (about 1/2 cup)
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup granulated sugar
  • 3/4 cup mashed ripe banana (about 2 small bananas)
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup 2% reduced-fat milk
  • Cooking spray
  • Frosting:
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 2 tablespoons 2% reduced-fat milk
  • 1 teaspoon vanilla extract
  • Remaining ingredient:
  • 2 tablespoons almond brickle chips (such as Heath)

Nutrition Information

  • calories 250
  • fat 10.3 g
  • satfat 2.6 g
  • monofat 5 g
  • polyfat 2 g
  • protein 2.1 g
  • carbohydrate 38 g
  • fiber 0.9 g
  • cholesterol 29 mg
  • iron 0.3 mg
  • sodium 167 mg
  • calcium 34 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cupcakes, weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking powder, and next 4 ingredients (through cinnamon) in a medium bowl; stir with a whisk.

  3. Combine granulated sugar, banana, and canola oil in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and 1/2 cup milk alternately to sugar mixture, beginning and ending with flour mixture.

  4. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

  5. To prepare frosting, heat butter in a small saucepan over medium heat; cook 2 minutes or until browned, stirring constantly. Remove from heat; cool 5 minutes.

  6. Place browned butter, powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at low speed until smooth. Spread frosting over cupcakes, and sprinkle with brickle chips.

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook