Gluten-Free Banana Cupcakes recipe

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Ingredients

1 ½ cups white sugar
½ cup palm oil shortening
2 eggs
2 ¼ cups gluten-free flour blend (such as Namaste Perfect Flour Blend)
4 ripe bananas
¼ cup buttermilk
1 teaspoon sea salt
¾ teaspoon baking soda
¼ teaspoon baking powder

Nutrition Info

203.2 calories
carbohydrate: 35.3 g
cholesterol: 18.3 mg
fat: 6.9 g
fiber: 2.4 g
protein: 2.7 g
saturatedFat: 1.8 g
servingSize: -
sodium: 167.7 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

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

Recipe Yield

18 cupcakes

Recipe Note

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

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