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thank heavens coffee is gluten-free

Mitzi enjoys blogging about culture, food, fashion, just enough of her personal life, and things with lace on them. Click here for Photo Blog.

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Gluten-Free Banana Cupcakes with Peanut Butter Frosting If you’ve tried Betty Crocker’s GF yellow cake mix and were disappointed like I was, do not underestimate how perfectly that mix works for these moist banana cupcakes! The frosting is like a billion calories but it’s SO good. (I decorated each cupcake with a piece of fresh banana too!) Banana Cupcakes 1 box Betty Crocker gf yellow cake mix 1 cup mashed ripe bananas 1/3 cup butter, melted 3 eggs, beaten 2 tsp gf vanilla Combine all ingredients until moistened. Bake at 350 for 16-18 minutes. (I did 16—careful not to dry them out!) Peanut Butter Frosting (the recipe called for regular Jiff peanut butter, but I used Jiff natural creamy peanut butter—I think either one works just fine.) 1/2 cup creamy peanut butter 4 tbsp margarine (at room temperature) 2 cups confectioners sugar 3-4 tbsp milk 2 tsp vanilla Mix peanut butter and margarine on low speed for 30 seconds (until fluffy). Add only 3 tbsp of the milk, the confectioners sugar, vanilla on low for 1 minute, then increase speed to medium and blend for 1 more minute. (Then, add the extra milk if it’s too stiff.)  Spread onto cooled cupcakes with a knife (or, do what I did—which unfortunately caused the frosting to resemble feces—and pour frosting into a ziploc bag and then cut one of the bottom corners and squeeze the frosting out in a circular motion). Enjoy!

Gluten-Free Banana Cupcakes with Peanut Butter Frosting

If you’ve tried Betty Crocker’s GF yellow cake mix and were disappointed like I was, do not underestimate how perfectly that mix works for these moist banana cupcakes! The frosting is like a billion calories but it’s SO good. (I decorated each cupcake with a piece of fresh banana too!)

Banana Cupcakes

1 box Betty Crocker gf yellow cake mix

1 cup mashed ripe bananas

1/3 cup butter, melted

3 eggs, beaten

2 tsp gf vanilla

Combine all ingredients until moistened. Bake at 350 for 16-18 minutes. (I did 16—careful not to dry them out!)

Peanut Butter Frosting (the recipe called for regular Jiff peanut butter, but I used Jiff natural creamy peanut butter—I think either one works just fine.)

1/2 cup creamy peanut butter

4 tbsp margarine (at room temperature)

2 cups confectioners sugar

3-4 tbsp milk

2 tsp vanilla

Mix peanut butter and margarine on low speed for 30 seconds (until fluffy). Add only 3 tbsp of the milk, the confectioners sugar, vanilla on low for 1 minute, then increase speed to medium and blend for 1 more minute. (Then, add the extra milk if it’s too stiff.) 
Spread onto cooled cupcakes with a knife (or, do what I did—which unfortunately caused the frosting to resemble feces—and pour frosting into a ziploc bag and then cut one of the bottom corners and squeeze the frosting out in a circular motion).

Enjoy!

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