If you want an easy, but indulgent treat, these gluten free banana cupcakes with goat milk caramel sauce are here for you!
This recipe is sponsored by Judee’s. all opinions expressed are my own, and this is an original recipe created and tested by me.
A few weeks ago, I was in a big grocery store that I love to visit when I’m in the area, and on one of the end caps, I found goat milk caramel sauce, and I knew I had to try it.
But… I knew I wasn’t going to buy it, I was going to make it. But how? Homemade caramel sauce is usually made with cream, not milk.
Simple! Enter condensed milk, and while condensed goat milk may not be common, you can get powered goat milk from Judee’s gluten-free store and make your own.
It’s super easy! Just double the milk powder to water ratio.
To be honest, at first I wasn’t sure what to make the caramel sauce for – I just knew I had to make – but pretty quickly settled on cupcakes.
Banana and caramel go together like two peas in a pod, so gluten-free banana cupcakes with goat milk caramel sauce was a natural fit.
If you like caramel, and banana bread, you’re going to love these.
Making cupcakes instead of banana bread and adding buttercream is the literal icing on the cake.
These are such a great treat for my husband Gabe who has to eat gluten-free and doesn’t have easy access to goodies the way the rest of us do.
I love the way cupcakes give fancy vibes without actually being complicated to make. In fact, if you peruse my site, you’ll probably notice that most of my cake recipes are cupcakes, such as my coconut flour cupcakes, and gluten-free carrot cupcakes, because I feel like they’re the easiest way to make gluten-free cake that’s nearly indistinguishable from wheat-based cakes.
And these cupcakes are so good that the rest of us made an effort to leave most of them for Gabe, but we really failed. We ate our fair share.
Part of the reason for this is the high quality of Judee’s gluten-free flours. Their ivory teff flour is so fine you could almost mistake it for white flour if it were the same color. So when it bakes, it absorbs moisture evenly, and forms a much more cohesive baked good that isn’t tempted to crumble.
Some notes about this recipe
Gluten-free Banana Cupcakes with Goat Milk Caramel Sauce
- I used Judee’s goat milk powder, which you can buy here, to make the caramel sauce. It’s super easy to mix, and has a nice, clean flavor.
- The flavor of teff flour mixes really nicely with banana, so that’s what I’ve used here along with arrowroot powder. Most high quality gluten-free flour mixes will work really well, and I highly recommend Judee’s gluten-free flours to make your own.
- If you do use a pre-made gluten-free flour mix, remember to omit the xanthan gum. You don’t want to end up with an excess of gum.
- I used American buttercream on these, and it was delicious, but if you have some extra time, Italian buttercream icing is divine.
Let’s get baking!
First, grab your cupcake ingredients.
Combine your dry ingredients and set them aside, then mash your bananas, and beat in eggs, vanilla, and sugars.
After you’ve beaten those well, beat in your butter. Then stir in the milk, and lastly, the flour until just combined.
And lastly, line a muffin tin, and fill it up.
Put in the center of your 350º oven and bake for 10-12 minutes.
While the cupcakes are baking, get to work on the caramel sauce!
First, gather your ingredients.
Stir your goat milk powder into the water to make condensed goat milk.
Add the water and sugar to a small sauce pan, and bring it to a boil, stirring until the sugar dissolves.
Turn the heat off, and add the butter, vanilla, and condensed goat milk.
You may need to turn the heat back on if your sugar begins to cool and harden before the milk is all mixed in.
Now you can set that aside to cool until you’re ready to drizzle it on the cupcakes.
By now, the cupcakes should be out of the oven and cooling, so it’s time to make the icing.
I beat together butter, powdered sugar, and vanilla to make classic American buttercream. It’s super easy, and fast.
For full instructions and measurements, scroll down to the recipe card below.Print
Gluten-Free Banana Cupcakes
- ½ cup unsalted butter softened to room temperature
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 very ripe bananas (about ¾ cup, mashed)
- 1 cup teff flour
- ⅔ cup arrowroot powder
- ½ teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup milk
- Buttercream ingredients:
½ cup butter, room temperature
2 cups powdered sugar
1 ½ teaspoons vanilla extract
2 Tablespoons water or milk
Preheat oven to 350º
Line a muffin tin with muffin papers
In a medium bowl, whisk together teff flour, arrowroot powder, xanthan gum. Baking powder, cinnamon, and salt, and set aside
In a large bowl, beat butter and sugars until light and fluffy
Beat in eggs and vanilla until incorporated
Add bananas and mix well
Beat about half of the flour mixture into wet ingredients
Whisk in the milk
Then add remaining flour mixture. Stop mixing as soon as mixture is combined
Spoon batter into prepared muffin tin, filling each about ¾ full
Bake in middle of oven for 12-14 minutes until a toothpick inserted into the center of a cupcakes comes out clean.
Cool cupcakes in pan for 10 minutes, then finish cooling on a wire rack
For the butter cream:
Beat powdered sugar into butter and vanilla until smooth
Add water, a little at a time if needed to achieve desired consistency
Ice cupcakes using either a butter or icing knife, or piping bag.
Drizzle with goat milk caramel sauce (recipe below) or sprinkle with cinnamon
Goat Milk Caramel Sauce
This recipe is a delicious twist on traditional caramel sauce, using goat milk powder to make concentrated goat milk to replace the traditional cream.
- 1 cup granulated sugar
- 2 Tablespoons water
- 4 tablespoons butter
- ½ cup water
- 4 Tablespoons Judee’s goat milk powder
- 1 teaspoon vanilla extract
Combine ½ cup of water and goat milk powder and stir until smooth. Set aside.
Add the 2 tablespoons of water, and 1 cup of sugar to a sauce pan and heat, stirring until sugar melts, and begins to brown.
Once it reaches a nice, honey-brown color, remove from heat and add butter, stirring until melted.
Then add goat milk mixture, and vanilla, stirring until smooth. If your goat milk is cold, it may cause the sugar to harden. If that happens, heat again, and stir until mixture is smooth and creamy.
Use to top teff flour banana cupcakes, ice cream, or as dip for fruit
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