Makes 1 dozen cupcakes. Difficulty
For the cupcakes: 3/4 cup sugar, divided 1/2 cup mashed ripe banana 1/4 cup unsalted butter, softened 1 teaspoon vanilla extract 2 large eggs 1 cup gf flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon cinnamon Dash of freshly ground nutmeg 1/3 cup plain yogurt
For the frosting: 1-3/4 cup powdered sugar 4 ounces cream cheese, chilled 1/2 teaspoon vanilla extract 3 Tablespoons toasted walnuts, chopped
Make the cupcakes: Preheat the oven to 350°F. Line 12 standard muffin cups with paper liners. Set aside.
In a small bowl, combine 1/4 cup sugar with mashed banana; set aside.
In a medium bowl, beat the remaining 1/2 cup sugar with butter and vanilla extract until well blended, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the banana mixture to the sugar mixture, beating well.
In a separate bowl, whisk together the gf flour, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients alternately with the yogurt, beginning and ending with the dry ingredients; mix after each addition.
Spoon the batter int the lined muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack.
Make the frosting: In a medium bowl, beat the powdered sugar, chilled cream cheese and vanilla at medium speed just until blended. Spread frosting over the tops of each cupcake. Sprinkle with toasted walnuts.
To toast walnuts place walnuts in a dry skillet over medium heat. Cook the nuts, stirring occasionally until lightly toasted and fragrant. Remove from the heat and let cool.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.