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Gluten-Free Banana Cupcakes with Browned Butter Frosting
Gluten-Free Banana Cupcakes with Browned Butter Frosting
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Make scrumptious homemade banana cupcakes using ripe bananas and Betty Crocker® Gluten Free yellow cake mix.
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
Instructions:
  • Preheat oven to 350°F. Line 17 regular-size muffin cups with Reynolds Baking Cups. In a large bowl, gently mix cupcake ingredients until just combined. Divide batter equally among muffin cups.
  • Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Then, place the pan on a cooling rack and allow it to cool completely, which should take about 30 minutes.
  • In a 1-quart saucepan, melt 1/3 cup butter over medium heat until it turns a light brown color, stirring occasionally. Be cautious as butter can easily burn. Take it off the heat and allow it to cool for approximately 5 minutes.
  • In a medium bowl, cream together butter, powdered sugar, and vanilla until smooth, adding milk gradually until desired consistency is reached. Spread the luscious frosting over the cooled cupcakes.

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