Gluten-Free Banana Cupcakes with Cinnamon Maple Buttercream

These Gluten-Free Banana Cupcakes are soft, moist, and bursting with banana flavor, topped with a decadent cinnamon maple buttercream. Made with Bob’s Red Mill 1:1 gluten-free flour, these cupcakes are perfect for those with dietary restrictions without compromising on taste. The rich, flavorful frosting, combined with the natural sweetness of mashed bananas, creates a delicious treat everyone will enjoy. Ideal for birthday parties, special events, or as a simple indulgence, this gluten-free recipe is sure to be a hit.

Ingredients

Dry Ingredients for Cupcakes:

• 3 ½ cups Bob’s Red Mill 1:1 gluten-free flour
• ½ teaspoon baking powder
• 3 teaspoons baking soda
• ½ teaspoon salt
• 1 ½ teaspoons cinnamon

Wet Ingredients for Cupcakes:

• 1 ½ cups sugar
• ¾ cup sour cream (room temperature)
• 3 large eggs (room temperature)
• 2 teaspoons Singing Dog vanilla
• 1 cup olive oil
• 1 ¾ cups mashed bananas (about 3 large or 4 medium bananas)

Cinnamon Maple Buttercream:

• 3 ½ cups powdered sugar (sifted)
• 2 sticks butter (softened)
• 1 ½ teaspoons Singing Dog vanilla
• 2 teaspoons maple extract
• Pinch of salt
• 2 teaspoons cinnamon
• 4 tablespoons milk

Instructions:

1. Prepare the Cupcakes: Preheat your oven to 310°F (155°C) and line two 12-count muffin tins with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cinnamon, baking powder, salt, and baking soda. Set aside.
3. Mix Wet Ingredients: In a stand mixer with the whisk attachment, beat the sugar, olive oil, sour cream, and eggs on medium speed for 30 seconds until combined. Add the mashed bananas and vanilla extract, and mix for another 60 seconds.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, starting with ⅓ of the dry ingredients. Mix until just combined, then repeat until all ingredients are incorporated.
5. Bake the Cupcakes: Evenly distribute the batter into the cupcake liners. Bake for 15-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the cupcakes to a wire rack to cool completely.
6. Make the Buttercream: In the stand mixer with the paddle attachment, cream the softened butter for 1 minute. Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla, maple extract, salt, cinnamon, and 2 tablespoons of milk, and mix on medium speed for 30 seconds. Adjust the consistency with more milk if needed.
7. Frost the Cupcakes: Once the cupcakes have cooled completely, use a piping bag with an open tip to pipe the cinnamon maple buttercream onto each cupcake.

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Why You’ll Love This Recipe

These gluten-free banana cupcakes are incredibly moist and bursting with banana flavor. The addition of cinnamon maple buttercream provides a warm, sweet, and aromatic topping that complements the soft, fluffy cupcakes perfectly. This recipe is easy to make and great for any occasion, from birthday parties to casual get-togethers, ensuring everyone can indulge in a delicious treat, even those who follow a gluten-free diet.

Tips

• Room Temperature Ingredients: Be sure to use room temperature eggs and sour cream. This helps ensure a smooth batter that mixes well.
• Mash Bananas Well: The riper the bananas, the better! Make sure they are mashed thoroughly to avoid any chunks in the batter.
• Frosting Consistency: If the frosting is too thick, gradually add more milk to reach your desired consistency.

Variations and Substitutions

• Flour: If you don’t have Bob’s Red Mill 1:1 gluten-free flour, any similar gluten-free all-purpose flour will work, but check that it includes xanthan gum.
• Sugar: You can substitute the sugar with coconut sugar or another preferred sweetener for a slightly different taste.
• Buttercream: For a dairy-free version, substitute the butter with coconut oil or a dairy-free margarine and use almond milk instead of regular milk.
• Bananas: If you prefer a less intense banana flavor, reduce the number of bananas by one and adjust the other ingredients accordingly.

FAQs

• Can I freeze these cupcakes? Yes, these cupcakes freeze well. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 2 months. Frosting can be added after thawing.
• Can I make these cupcakes without the frosting? Absolutely! These cupcakes are delicious on their own and perfect for those who prefer a lighter, less sweet treat.
• Can I use a different type of oil? Yes, you can substitute the olive oil with vegetable oil, coconut oil, or another neutral oil of your choice.

Serving

Serve these gluten-free banana cupcakes at parties, picnics, or as an afternoon treat with coffee or tea. They pair beautifully with a glass of milk or a hot cup of coffee, making them a versatile dessert choice.

Suggestions

• Decorate: Top the cupcakes with sliced banana chips or chopped nuts like walnuts for extra texture.
• Make it a Cake: You can transform this recipe into a larger cake by adjusting the bake time and using a 9-inch round or square pan. Bake for 30-35 minutes, or until a toothpick comes out clean.