Banana-Toffee Cupcakes

Photo: Oxmoor House

Sticky, sweet, and bursting with bananas, these cupcakes provide the perfect antidote for the after-school munchies.

Yield: Serves 18 (serving size: 1 cupcake)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 1 Hour, 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 10.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2g
  • Protein: 2.1g
  • Carbohydrate: 38g
  • Fiber: 0.9g
  • Cholesterol: 29mg
  • Iron: 0.3mg
  • Sodium: 167mg
  • Calcium: 34mg


  • 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)


  1. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Banana-Toffee Cupcakes Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy