Gluten-Free Banana Cupcakes



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: 


  • ½ cup butter, room temperature

  • 2 cups powdered sugar

  • 1 ½ teaspoons vanilla extract

  • 2 Tablespoons water or milk


Cupcake instructions: 

  1. Preheat oven to 350º

  2. Line a muffin tin with muffin papers

  3. In a medium bowl, whisk together teff flour, arrowroot powder, xanthan gum. Baking powder, cinnamon, and salt, and set aside

  4. In a large bowl, beat butter and sugars until light and fluffy

  5. Beat in eggs and vanilla until incorporated

  6. Add bananas and mix well

  7. Beat about half of the flour mixture into wet ingredients 

  8. Whisk in the milk

  9. Then add remaining flour mixture. Stop mixing as soon as mixture is combined

  10. Spoon batter into prepared muffin tin, filling each about ¾ full

  11. Bake in middle of oven for 12-14 minutes until a toothpick inserted into the center of a cupcakes comes out clean.

  12. Cool cupcakes in pan for 10 minutes, then finish cooling on a wire rack

For the butter cream:


  1. Beat powdered sugar into butter and vanilla until smooth

  2. Add water, a little at a time if needed to achieve desired consistency

  3. Ice cupcakes using either a butter or icing knife, or piping bag. 

  4. Drizzle with goat milk caramel sauce (recipe below) or sprinkle with cinnamon