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Gluten-Free Banana Cupcakes with Browned Butter Frosting

 85 Ratings
44 Comments
  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 17
  • Save
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  • Pinterest
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    738

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

Ingredients

Reynolds™ Baking Cups

Cupcakes

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

Frosting

1/3
cup butter*
3
cups powdered sugar
1
teaspoon vanilla
3
to 4 tablespoons milk

Directions

  • 1 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.
  • 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.

Expert Tips

Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.

*Do not use margarine or vegetable oil spreads.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Beurre noisette is the French term for “browned butter,” referring to butter that becomes light hazelnut in color during cooking. The wonderful, unforgettable, one-of-kind flavor has no equal or substitution.

Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
270
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
200mg
8%
Total Carbohydrate
46g
15%
Dietary Fiber
0g
0%
Sugars
32g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc.

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