Gluten Free Banana Cupcakes with Peanut Butter Frosting

Gluten Free Banana Cupcakes with Peanut Butter Frosting {repost}

I made three types of gluten-free Easter treats last year and they were so good that I want to repost the recipes for this Easter in case anyone is in the baking mood.

I’ll start off with the Gluten Free Banana Cupcakes with Peanut Butter Frosting because you may need a couple of days to let your naners get ripe. I was craving a peanut butter and banana combination, so I made this up from a couple different recipes. I forgot to buy cupcake wrappers and had run out, so mine look a little naked. The flavor was excellent – they were slightly dense (as gf baked goods can sometimes be) and very moist.

Banana Cupcakes with Peanut Butter Frosting

Recipe Type: Dessert

Cuisine: Gluten Free

Author: Val @ Thats What We Did

Serves: 16

Adapted from a Bon Appetit recipe

Ingredients

Cupcakes:
1 1/4 cups gluten-free flour (I used Jules All-Purpose with xanthum gum added)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
3/4 cup sour cream or greek yogurt (lite works fine)
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg, plus 1 egg yolk
Frosting:
1 1/2 cups powdered sugar (more or less to preferred consistency)
4 oz cream cheese, room temperature (I used neufchatel)
1/4 cup unsalted butter, room temperature
1/4 cup smooth peanut butter
mini candy coated chocolate eggs, like Cadbury or Hershey

Instructions

For cupcakes:

Position rack in center of oven and preheat to 350°F. Line muffin cups with paper liners.
Whisk flour, baking powder, baking soda, and salt in medium bowl to blend.
Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended.
Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition.
Divide batter among prepared muffin cups (generous 1/4 cup for each).
Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

For frosting:

Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth.
If it’s too thin, you can stir in more sifted powdered sugar until you get the right consistency. If you use 1/3 less fat cream cheese, you may need extra powdered sugar. You’ll want it to be able to hold a little shape if you intend to make it look like a nest with the eggs.
Spread frosting over top of cupcakes, dividing equally.
I tried to make mine look like nests by spreading the icing on with a knife and randomly pulling the knife up off of the frosting to create peaks. If you want to make the frosting look even more like a nest, stir in some coconut so it looks like straw. Place the mini candy eggs in the “nest” of frosting before serving. If you are going to store these for more than a couple of hours, add the eggs at the last minute because the shells get a little soggy and weird.

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