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)
Total:
Recipe from Cooking Light

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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

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)

Preparation

  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.
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