GLUTEN-FREE BANANA CUPCAKES WITH BROWNED BUTTER FROSTING

Gluten-Free Banana Cupcakes with Browned Butter Frosting image

Ripe bananas? Mix them with Betty Crocker® Gluten Free yellow cake mix and create delicious homemade cupcakes.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 17

Number Of Ingredients 11

Ingredients

Reynolds™ Baking Cups
1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
1 cup mashed ripe bananas (2 medium)
1/3 cup butter, melted*
1/3 cup water
3 eggs, beaten
2 teaspoons gluten-free vanilla
1/3 cup butter*
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk

Steps:

Heat oven to 350°F. Place Reynolds 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.
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.
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.
In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 32 g, TransFat 0 g