Gluten-free Banana Cupcakes with Peanut Butter Chocolate Frosting

June 21st is Father’s Day. In our family we celebrate with a meal of my husband’s favorite dishes, usually at lunch time, that the kids prepare. They ask him what he’d like, and they cook for him. In addition I ask him if there is any sweet he’d like me to bake.

I do know that my husband loves the combination of sweet and salty. After weeks of baked goods starting to accumulate in the freezer, I didn’t want to make an entire cake, so I proposed cupcakes. I made a list of possible options and he chose banana cupcakes with peanut butter chocolate frosting.

I found a recipe on Sally’s Baking Addition, and I used it as a reference to develop my version. She frosts the cupcakes using both the chocolate and peanut butter frostings in the same piping bag. I used Martha Stewart’s recipe for milk chocolate frosting and peanut butter frosting and utilized Sally’s technique. Then I drizzled melted milk chocolate over the cupcakes and sprinkled crushed salted peanuts.

ENJOY!

Gluten-free Banana Cupcakes with Peanut Butter Chocolate Frosting

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Servings

18

cupcakes
Prep time

1

hour 

30

minutes
Cooking time

20

minutes

Ingredients

  • For the Cupcakes
  • 115 gr Unsalted butter, softened – 1/2 cup

  • 100 gr Light brown sugar – 1/2 cup

  • 150 gr Granulated sugar – 3/4 cup

  • 3 large Eggs

  • 1 1/2 cups Mashed bananas – approximately 3 bananas

  • 2 tsps Vanilla extract

  • 312 gr Simona’s Flour Mix

  • 1 tsp Baking soda

  • 1/2 tsp Ground cinnamon

  • 1 tsp Salt

  • 120 gr Buttermilk – 1/2 cup

  • 2 Tbsps Glycerin

  • 180 Mini Mini or regular semisweet chocolate chips – 1 cup

  • For the Milk Chocolate Frosting
  • 115 gr Milk chocolate

  • 115 gr Unsalted butter, softened – 1/2 cup

  • 30 gr Confectioners’ sugar – 1/4 cup

  • pinch Salt

  • 60 gr Sour cream – 1/4 cup

  • For the Peanut Butter Frosting
  • 185 gr Natural, creamy peanut butter – 3/4 cup

  • 115 gr Unsalted butter, softened – 1/2 cup

  • 90 gr Confectioners’ sugar – 3/4 cup

  • pinch Salt

  • 1 to 2 Tbsps Half and half, as needed

Directions

  • For the Cupcakes
  • Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 18 cupcake liners. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes.
  • With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.
  • Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
  • Mix the buttermilk and glycerin together in a small bowl.
  • Slowly add the dry ingredients and the wet ingredients to the stand mixer in 3 additions, alternatively. Fold in the chocolate chips.
  • Spoon the batter evenly into 18 cupcake liners. Bake each batch for 20 to 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
  • For the Milk Chocolate Frosting
  • Melt chocolate in a bowl set over a saucepan of simmering water or in the microwave. Let cool slightly.
  • Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes.
  • Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened.
  • Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.
  • For the Peanut Butter Frosting
  • Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed.
  • On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Add half and half by the teaspoon, if needed. Use immediately.
  • To frost the cupcakes
  • Frost the cooled cupcakes with a knife or with a piping bag/tip. If you’d like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, using two frostings, you will fill one side with 1 frosting and the other side with another frosting. Don’t worry, it doesn’t have to be perfectly neat. There may be leftover frosting depending how much you use on each cupcake. I left 4 cupcakes without frosting for my son, who doesn’t like peanut butter.
  • Melt some milk chocolate to drizzle the cupcakes if you’d like and add some crushed salted peanuts to decorate.
  • Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to a week.

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