Rating: 4 stars
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Sticky, sweet, and bursting with bananas, these cupcakes provide the perfect antidote for the after-school munchies.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
23 mins
total:
1 hr 8 mins
Yield:
Serves 18 (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Source

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

Nutrition Facts

250 calories; fat 10.3g; saturated fat 2.6g; mono fat 5g; poly fat 2g; protein 2.1g; carbohydrates 38g; fiber 0.9g; cholesterol 29mg; iron 0.3mg; sodium 167mg; calcium 34mg.
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