Best 4 Gluten Free Banana Cupcakes Recipes

If you're looking for a delicious and gluten-free treat, banana cupcakes are the perfect choice. These moist and fluffy cupcakes are made with simple ingredients and can be easily customized to your liking. Whether you prefer a classic vanilla flavor or something more decadent, there's a gluten-free banana cupcake recipe out there for everyone. With just a few simple steps, you can create a batch of delicious cupcakes that are perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE, VEGAN, BANANA-CHOCOLATE CUPCAKES

Gluten-Free, Vegan, Banana-Chocolate Cupcakes image

Finally, a vegan and gluten-free cupcake that is moist and tasty! Add your favorite vegan or gluten-free icing! I used an Oreo® icing, so it was vegan but not gluten-free.

Provided by VirWeber

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 38m

Yield 18

Number Of Ingredients 12

Ingredients

3 ¾ cups gluten-free flour blend
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 very ripe banana
1 cup freshly brewed coffee, cooled to room-temperature
⅓ cup canola oil
1 ½ tablespoons almond milk
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.
Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined; batter will be thick and gummy.
Ladle batter into the lined muffin tin, filling cups 2/3 full.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 184.8 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 117.3 mg, Sugar 13 g

GLUTEN-FREE BANANA CUPCAKES

Gluten-Free Banana Cupcakes image

Light, fluffy, and surprisingly moist banana cake! When cooled, frost with your favorite frosting; I usually use a buttercream frosting.

Provided by Beth

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 40m

Yield 18

Number Of Ingredients 9

Ingredients

1 ½ cups white sugar
½ cup palm oil shortening
2 eggs
2 ¼ cups gluten-free flour blend (such as Namaste Perfect Flour Blend)
4 ripe bananas
¼ cup buttermilk
1 teaspoon sea salt
¾ teaspoon baking soda
¼ teaspoon baking powder

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.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 35.3 g, Cholesterol 18.3 mg, Fat 6.9 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 167.7 mg, Sugar 20.6 g

GLUTEN-FREE BANANA CUPCAKES WITH BROWNED BUTTER FROSTING

Gluten-Free Banana Cupcakes with Browned Butter Frosting image

Ripe bananas? Mix them with Betty Crocker® Gluten Free yellow cake mix and create delicious homemade cupcakes.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 17

Number Of Ingredients 11

Ingredients

Reynolds™ Baking Cups
1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
1 cup mashed ripe bananas (2 medium)
1/3 cup butter, melted*
1/3 cup water
3 eggs, beaten
2 teaspoons gluten-free vanilla
1/3 cup butter*
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk

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.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 32 g, TransFat 0 g

MARISSA'S GLUTEN-FREE STRAWBERRY-BANANA COCONUT CUPCAKES

Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes image

This is my favorite cupcake recipe not just because I invented it but because it is really good. It is fluffy and light.

Provided by Baking Princess

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

½ cup unsalted butter, at room temperature
1 cup white sugar
2 large eggs, at room temperature
1 teaspoon coconut extract
1 ½ cups gluten-free all purpose baking flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup coconut milk
1 pint strawberries, hulled and sliced
1 banana, sliced into 12 rounds

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.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 34.2 g, Cholesterol 51.3 mg, Fat 11.2 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 6.9 g, Sodium 123.7 mg, Sugar 19.9 g

Tips:

Use ripe bananas. The riper the bananas, the sweeter and more flavorful your cupcakes will be.
Measure your ingredients accurately. This is especially important for gluten-free baking, as the proportions of ingredients are crucial for success.
Do not overmix the batter. Overmixing can make the cupcakes tough.
Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can make the cupcakes dry.
Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.

Conclusion:

These gluten-free banana cupcakes are a delicious and easy-to-make treat that can be enjoyed by people with and without gluten sensitivities. With their moist texture, sweet banana flavor, and creamy frosting, these cupcakes are sure to be a hit at any party or gathering. So next time you're looking for a gluten-free dessert, give these banana cupcakes a try!

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