Banana Cupcakes with Browned Butter Frosting (Gluten Free)

Ripe bananas? Mix them with Betty Crocker* Gluten Free Golden Cake Mix and create delicious homemade cupcakes. ...MORE + LESS -

Cupcakes

1 box Betty Crocker* Gluten Free Golden Cake Mix

1 cup (250 mL) mashed ripe bananas (2 medium)

1/3 cup (75 mL) butter, melted*

1/3 cup (75 mL) water

3 eggs, beaten

2 tsp (10 mL) vanilla

Frosting

1/3 cup (75 mL) butter*

3 cups (750 mL) icing sugar

1 tsp (5 mL) vanilla

3 to 4 tbsp (45 to 60 mL) milk

Hide Images

1

Heat oven to 350ºF. 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 centre 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, icing sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.

COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Tip: *Do not use margarine or vegetable oil spreads.
Did You Know? 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.