Banana Cupcakes with Browned Butter Frosting (Gluten Free)

 

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

• 1 Heat oven to 350°F. Place paper 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.
• 2 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.
• 3 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.
• 4 In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.