Gluten Free Banana Cupcakes with Browned Butter Frosting

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Gluten Free Banana Cupcakes with Browned Butter Frosting

Ingredients

  • 1 15 oz box Hodgson Mill Gluten Free Yellow Cake Mix
  • 1 cup banana, mashed (about 2 medium)
  • 1/3 cup butter, melted *
  • 1/3 cup water
  • 3 eggs, beaten
  • 2 tsp vanilla
  • 1/3 cup butter
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 3-4 Tbsp milk

Directions

*Do not use margarine or vegetable oil spreads

Frosting:

 1/3 cup butter

 3 cups powdered sugar

 1 tsp. vanilla

 3-4 Tbsp. milk

Prep Time: 20 Minutes ~ Start to Finish: 1 Hours 10 minutes ~ 17 cupcakes

Heat Oven to 350ºF.  Place paper baking cups in 17 regular size muffin cups. In a bowl, stir cupcake ingredients until ingredients are moist. Spoon batter evenly into muffin cups.

Bake 16 to 18 minutes or until golden brown. Remove from pan to cooling rack. Cool completely, approx. 30 minutes.

In a saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. Remove from heat. Cool slightly, about 5 minutes.

In a medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.



Nutrition

one cupcake Nutrient Single Serving
Calories 270.33
Protein (g) 2.60
Carbohydrates (g) 46.76
Fat (g) 8.18
Saturated Fat (g) 4.88
Cholesterol (mg)* 56.71
Sodium (mg) 121.82
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