Gluten-Free Banana Cupcakes | Tasty Recipes

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Gluten-Free Banana Cupcakes

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

Ingredients :

• 1 1/2 cups white sugar
• 1/2 cup palm oil shortening
• 2 eggs
• 2 1/4 cups gluten-free flour blend (such as Namaste Perfect Flour Blend)
• 4 ripe bananas
• 1/4 cup buttermilk
• 1 teaspoon sea salt
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder

Instructions :

Prep : 20M	Cook : 18M	Ready in : 40M

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.
• Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.
• 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.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

Notes :

• I put ripe bananas in the freezer until I have enough to bake with. Remove from the freezer 1 hour before you need to add them to the cake batter. When thawed, snip off the end and squeeze it into the batter.

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