Gluten Free Banana Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.
• Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.
• Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder; mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

Steps:

• Heat oven to 350°F. Place Reynolds Baking Cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
• Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
• In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat butter in a bowl using an electric mixer until smooth and creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, to creamed butter mixture, beating well after each addition. Add coconut extract and mix thoroughly.
• Mix flour, baking powder, and salt together in a separate bowl. Beat 1/3 of the flour mixture into creamed butter mixture on low speed just until incorporated. Add 1/2 of the coconut milk to butter-flour mixture and beat on low just until incorporated. Beat in 1/3 of the flour mixture, followed by remaining coconut milk, ending with 1/3 flour mixture until batter is just mixed.
• Spoon 2 tablespoons batter into each muffin cup; top with 1 strawberry slice. Spoon 1 tablespoon batter over strawberry layer; top with banana slice. Spoon batter over banana layer to fill muffin cup completely.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

Steps:

• Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners and set aside.
• In a large mixing bowl add the flour, xanthan gum, salt, baking powder and cake enhancer. Using the wire whisk attachment to a stand mixer whisk until thoroughly blended.
• Place the oil, vanilla, egg, banana and 1/4 cup of the milk in a blender container. Blend until liquid.
• Replace the whisk attachment with the beater attachment and add the liquid ingredients to the dry ingredients. If the batter looks dry add in the additional milk. When thoroughly combined continue to beat the batter for 2 minutes.
• Using a large ice cream scoop, scoop batter into prepared cupcake liners. Place in oven and bake for 18 to 20 minutes or until a wooden toothpick inserted into center comes out clean.
• Remove from oven and allow the cupcakes to rest for 5 minutes. Remove from pans and place on wire rack to cool. Once completely cool frost and enjoy.