Banana-Toffee Cupcakes Recipe

Name: Banana-Toffee Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 5.2 ounces white rice flour (about 1 cup); 2.1 ounces sweet white sorghum flour (about 1/2 cup); 2.3 ounces cornstarch (about 1/2 cup); 1 teaspoon baking powder; 1/2 teaspoon xanthan gum; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon ground cinnamon; 3/4 cup granulated sugar; 3/4 cup mashed ripe banana (about 2 small bananas); 1/2 cup canola oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup 2% reduced-fat milk; Cooking spray; Frosting:; 1/4 cup butter; 2 cups powdered sugar; 2 tablespoons 2% reduced-fat milk; 1 teaspoon vanilla extract; Remaining ingredient:; 2 tablespoons almond brickle chips (such as Heath)

Servings: persons

Cupcakes:
5.2 ounces white rice flour (about 1 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
2.3 ounces cornstarch (about 1/2 cup)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup granulated sugar
3/4 cup mashed ripe banana (about 2 small bananas)
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup 2% reduced-fat milk
Cooking spray
Frosting:
1/4 cup butter
2 cups powdered sugar
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
Remaining ingredient:
2 tablespoons almond brickle chips (such as Heath)

1
Preheat oven to 350u00b0.
2
To prepare cupcakes, weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking powder, and next 4 ingredients (through cinnamon) in a medium bowl; stir with a whisk.
3
Combine granulated sugar, banana, and canola oil in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and 1/2 cup milk alternately to sugar mixture, beginning and ending with flour mixture.
4
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 350u00b0 for 24 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
5
To prepare frosting, heat butter in a small saucepan over medium heat; cook 2 minutes or until browned, stirring constantly. Remove from heat; cool 5 minutes.
6
Place browned butter, powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at low speed until smooth. Spread frosting over cupcakes, and sprinkle with brickle chips.

1182

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Cupcakes:, 5.2 ounces white rice flour (about 1 cup), 2.1 ounces sweet white sorghum flour (about 1/2 cup), 2.3 ounces cornstarch (about 1/2 cup), and more.

Yes, Banana-Toffee Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana-Toffee Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions