Salted, chopped cashews are the perfect foil for the rich brown sugar buttercream on these incredible banana cupcakes. That, plus a touch of buttermilk makes this old stand-by something really special. You won’t be able to stop with just one! Mini semi-sweet chocolate chips make a nice garnish as well. Whatever sounds good, throw it on there and enjoy!
Gluten Free Buttermilk Banana Cupcakes
Makes 12 cupcakes
1 1/4 cups Gluten Free All Purpose Flour*
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk**
2 eggs
1/2 cup mashed bananas
3/4 cups brown sugar, lightly packed
1/3 cup shortening
Preheat oven to 350 degrees. In a large bowl cream brown sugar and shortening. Add eggs and mashed bananas and mix until smooth. Combine flour, baking powder, soda and salt in a separate bowl. Add flour mixture, alternating with buttermilk, until all have been incorporated. Mix with a hand mixer until smooth, about 1 minute. Measure batter evenly into 12 paper lined muffin cups. Bake 20-25 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack. Frost and top with chopped, salted, roasted cashews (or nut of your choice), or mini semi-sweet chocolate chips.
**For dairy free cupcakes, use 1/3 cup coconut milk (carton variety) or rice milk and add 1 tsp apple cider vinegar in place of the buttermilk.
Brown Sugar Buttercream
1/2 cup butter, softened~
1 1/2 to 2 TBS milk or half-and-half~
2 cups powdered sugar
2 1/2 tsp vanilla
1/4 tsp nutmeg
3 TBS brown sugar
pinch salt
Whip butter and brown sugar until smooth. Add all other ingredients and whip until smooth. Frost cupcakes and garnish as desired.
~For dairy free frosting use 1/4 cup shortening and 1/4 dairy free margarine. I used Earth Balance. You may need to decrease milk slightly so frosting is not too soft and use rice or coconut milk in place of the dairy milk.
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