Gluten Free Banana Cupcakes with Browned Butter Frosting

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Dietary: Gluten-Free, Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

Turn a boring, old banana and turn it into a tasty Gluten Free treat!

Prep: 20 min
Total Time: 46 min
Yield: 17 cupcakes


  • 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


  • *Note: Do not use margarine or vegetable oil spreads.
  • 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.


  • 1/3 cup butter
  • 3 cups powdered sugar
  • 1 tsp. vanilla
  • 3-4 Tbsp. milk