These gluten free banana cupcakes are so moist and full of flavor! Top them off with cream cheese frosting for an extra indulgent treat.
It’s no secret that I love using bananas in my recipes. If you’ve been around for a while, you’ve probably already seen my baked banana donuts, banana sheet cake, banana breakfast cookies and banana muffins. I just love the added flavor and moisture, not to mention it works as a great egg substitute in eggless baking!
So, maybe this isn’t the most original recipe I could have come up with. But it sure is delicious! And a creative way to use up any extra bananas you have in your kitchen.
These cupcakes are a great alternative to classic vanilla cupcakes, and would work great for a birthday party or just because!
Why You’ll Love These Gluten Free Banana Cupcakes…
- They’re so easy to make! This is a very straightforward cupcake recipe and you likely already have everything you need to make these little guys.
- These cupcakes are so fluffy and soft. Which is how all cupcakes need to be, as far as I’m concerned.
- The cream cheese frosting goes so, so perfectly with that sweet banana flavor. It may just be my favorite part!
What You’ll Need…
- The dry ingredients: flour + baking powder + salt.
- The fat: vegetable oil (I use canola).
- The flavor: sugar + cinnamon + vanilla extract.
- For banana cupcakes without eggs: Bob’s Red Mill Egg Replacer.
- For added moisture: milk + bananas, of course!
- Top it off with: cream cheese + butter + powdered sugar.
How To Make…
To make my gluten free banana cupcakes, we’ll start with combining the dry ingredients in a small bowl. Set that aside (after giving it a quick whisk) and move onto the wet ingredients.
In a larger bowl, mix together the oil, sugar, egg replacer, and vanilla extract. Once that’s combined, stir in the mashed bananas.
Now we’re just going to add the dry ingredients to the wet ingredients, but we’ll alternate with the milk. Start with the dry mix, add half the milk, add another bit of dry mix, add the rest of the milk, then add the remainder of your dry ingredients. Be sure to stir between each addition, just briefly. Do not overmix!
Transfer the batter into your cupcake liners and bake on 350ºF for around 18 minutes. While the cupcakes cool, make your cream cheese frosting! Beat the butter and cream cheese first until it’s nice and creamy, then add in the powdered sugar.
Tips For Making The Best Banana Cupcakes…
- As always, I highly recommend using a kitchen scale to weigh your flour, rather than measuring cups. This is the best way to ensure accuracy, and using too much or too little flour can make a big difference. You’ll need 222 grams for this recipe.
- I always like to fill the cupcake liners up a little over halfway full. If you want them all to be completely uniform, you can measure the batter out but I just eyeball it most of the time.
- I’ve learned with cupcakes that, while it might be tempting to crack open the oven door and take a quick peek, it’s really important to wait until they are ready to come out. Opening and closing the oven door like that can cause the cupcakes to sink in the middle.
- If your cream cheese frosting is too runny to pipe, pop it in the refrigerator for a bit. Overall, cream cheese frosting is not as stiff as buttercream. While it should be fine for basic piping, you won’t really be able to pipe any intricate designs with this frosting.
Banana Cupcake Ingredient Substitutions…
- To make these banana cupcakes vegan, you’ll just need to substitute your favorite non-dairy milk. The frosting will also need to be adjusted. I’ve never tested it but you can try non-dairy cream cheese and butter.
- The cinnamon is optional in this recipe. It’s only a tiny bit but I think it adds great flavor and goes really well with the banana. Feel free to skip it if you’re not a fan — no need to add anything in its place.
- If you are not looking to make these banana cupcakes eggless, go ahead and use 1 egg instead of the egg replacer.
Did you make my gluten free banana cupcakes? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
More Gluten Free Cupcake Recipes…
Banana Cupcakes – Gluten Free, Eggless
For the cupcakes:
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon optional
- ⅔ cup (133g) granulated sugar
- ¼ cup (60ml) vegetable or canola oil
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 teaspoon vanilla extract
- ⅓ cup (80ml) milk
- ¾ cup (170g) mashed banana about 2 medium bananas
For the cream cheese frosting:
- ½ cup (113g) unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 2 cups (240g) powdered sugar
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set aside.
- In a small bowl, whisk the flour, baking powder, salt, and cinnaomon together. Set aside.
- In a separate, larger bowl, mix the sugar, oil, egg replacer, and vanilla together. Stir in the mashed banana. Stir in half of the dry ingredients, then add in the mix. Add the remainder of the dry ingredients and stir until just combined. Do not over-mix.
- Spoon the batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
To make the cream cheese frosting:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and the cream cheese until smooth and creamy, about 2-3 minutes. Add the powdered sugar and continue to beat until fully incorporated. Pipe or spread the frosting onto the cooled cupcakes.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.