Banana Cupcakes with Browned Butter Frosting
Ripe bananas? Mix them with Betty Crocker® Gluten Free yellow cake mix and create delicious homemade cupcakes.
Ingredients
Cupcakes
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1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
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1 cup mashed ripe bananas (2 medium)
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1/3 cup butter, melted*
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1/3 cup water
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3 eggs, beaten
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2 teaspoons gluten-free vanilla
Frosting
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1/3 cup butter*
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3 cups powdered sugar
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1 teaspoon vanilla
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3 to 4 tablespoons milk
Directions
1.
Heat oven to 350 degrees F. Place paper baking cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
2.
Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
3.
In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
4.
In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.
Tip:
*Do not use margarine or vegetable oil spreads.
Nutrition information
Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 55mg; Sodium 200mg; Total Carbohydrate 46g (Dietary Fiber 0g, Sugars 32g); Protein 2g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 0%. Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet
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