Banana Cupcake with Peanut Butter Frosting Gluten Free
- 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
- Banana Cupcake
- Preheat oven to 350 degrees.
- Line or grease a 12 cup muffin pan.
- In a bowl, whisk the flour, baking powder, baking soda and salt.
- In a separate bowl beat sugar and butter until fluffy about 3 minutes.
- Add egg and egg yolk and beat until well blended.
- Add yogurt and vanilla to banana.
- Starting and ending with the dry ingredients, alternately add the flour mixture and the banana mixture to the sugar mixture until incorporated.
- Fill each cupcake liner ¾ full of batter.
- Bake at 350 degrees for 15 minutes.
- Let cool on rack as they are easier to frost when cool.
- Peanut Butter Frosting
- Place butter, cream cheese and peanut butter into a medium bowl and beat with an electric mixer.
- Gradually mix in the sugar.
*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 https://letsbeyummy.com/2017/03/20/banana-cupcake-with-peanut-butter-frosting-gluten-free-recipe/
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