Gluten-Free Banana Cupcakes
Ingredients
Cupcake ingredients:
- 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:
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½ cup butter, room temperature
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2 cups powdered sugar
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1 ½ teaspoons vanilla extract
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2 Tablespoons water or milk
Instructions
Cupcake instructions:
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Preheat oven to 350º
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Line a muffin tin with muffin papers
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In a medium bowl, whisk together teff flour, arrowroot powder, xanthan gum. Baking powder, cinnamon, and salt, and set aside
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In a large bowl, beat butter and sugars until light and fluffy
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Beat in eggs and vanilla until incorporated
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Add bananas and mix well
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Beat about half of the flour mixture into wet ingredients
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Whisk in the milk
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Then add remaining flour mixture. Stop mixing as soon as mixture is combined
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Spoon batter into prepared muffin tin, filling each about ¾ full
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Bake in middle of oven for 12-14 minutes until a toothpick inserted into the center of a cupcakes comes out clean.
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Cool cupcakes in pan for 10 minutes, then finish cooling on a wire rack
For the butter cream:
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Beat powdered sugar into butter and vanilla until smooth
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Add water, a little at a time if needed to achieve desired consistency
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Ice cupcakes using either a butter or icing knife, or piping bag.
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Drizzle with goat milk caramel sauce (recipe below) or sprinkle with cinnamon