Banana Cupcake with Peanut Butter Frosting Gluten Free
Author: 
 
Ingredients
  • Banana Cupcake
  • 1¼ cup gluten free flour*
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 very ripe bananas, peeled and mashed
  • ½ cup plain yogurt**
  • 1 teaspoons gluten free vanilla extract
  • ¾ cup sugar
  • ½ cup unsalted butter, room temperature
  • 1 large egg
  • 1 large egg yolk
  • Peanut Butter Frosting
  • ½ cup butter, softened
  • 8 ounces cream cheese, room temperature
  • ½ cup peanut butter (crunchy or smooth)
  • 1 cup confectioners’ sugar
Instructions
  1. Banana Cupcake
  2. Preheat oven to 350 degrees.
  3. Line or grease a 12 cup muffin pan.
  4. In a bowl, whisk the flour, baking powder, baking soda and salt.
  5. In a separate bowl beat sugar and butter until fluffy about 3 minutes.
  6. Add egg and egg yolk and beat until well blended.
  7. Add yogurt and vanilla to banana.
  8. Starting and ending with the dry ingredients, alternately add the flour mixture and the banana mixture to the sugar mixture until incorporated.
  9. Fill each cupcake liner ¾ full of batter.
  10. Bake at 350 degrees for 15 minutes.
  11. Let cool on rack as they are easier to frost when cool.
  12. Peanut Butter Frosting
  13. Place butter, cream cheese and peanut butter into a medium bowl and beat with an electric mixer.
  14. Gradually mix in the sugar.
Notes
*I use Pamela's Artisan Flour Blend or Better Batter All Purpose Flour Blend
**I use coconut yogurt
Recipe by Let's Be Yummy at http://letsbeyummy.com/2017/03/20/banana-cupcake-with-peanut-butter-frosting-gluten-free-recipe/