Recipe tips - Gluten-Free Banana Cupcakes (Complete)

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

Ingredient Checklist

• 1 ½ cups white sugar
• ½ cup palm oil shortening
• 2 eaches eggs
• 2 ¼ cups gluten-free flour blend (such as Namaste Perfect Flour Blend)
• 4 medium (7" to 7-7/8" long)s ripe bananas
• ¼ cup buttermilk
• 1 teaspoon sea salt
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.

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• Step 2

  Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.

• Step 3

  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.

• Step 4

  Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

Cook's Note:

I put ripe bananas in the freezer until I have enough to bake with. Remove from the freezer 1 hour before you need to add them to the cake batter. When thawed, snip off the end and squeeze it into the batter.

Nutrition Facts

Per Serving:

203.2 calories; protein 2.7g 5% DV; carbohydrates 35.3g 11% DV; fat 6.9g 11% DV; cholesterol 18.3mg 6% DV; sodium 167.7mg 7% DV.Full Nutrition

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