Gluten Free Brown Butter Banana Cupcakes
Description
Butter is actually my all time favorite food. It makes everything taste better-seriously everything! Browning the butter brings out a delicious nutty and rich butterscotch flavor. Browning butter is such a simple way to zhuzh up your old favorites. Plus the little brown speckles look so fancy! The banana cupcakes have the deep banana flavor you crave but are super light and fluffy inside. A perfect pair! Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 20 minutes cook time
- 2 hours chill time
Recipe
For the brown butter frosting:
1/2 cup (113g) salted butter, cut into pieces
1 cup (120g) powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons (15-30ml) milk of choice to thin
For the cupcakes:
1/4+1/8 teaspoon lemon juice
1/8 cup (30ml) milk of choice
1 egg, room temperature, separated
4 T (57g) softened butter
1/4+1/8 cup (75g) granulated sugar
1/8 cup (25g) brown sugar
1 cup (130g) gluten free flour blend (I use Bob’s Red Mill 1:1 Baking Flour)
1/2 teaspoon (2.5g) baking soda
1 teaspoon (5g) baking powder
1/8 teaspoon salt (omit if using salted butter)
1/2 cup mashed ripe bananas (about 1 very large or 1 1/2 medium bananas)
I recommend starting with steps 1 and 2 of the buttercream instructions before moving on to steps A-K. Once the cupcakes are made and cooled and the butter has solidified, continue with steps 3-6.
For the brown butter frosting:
1. In a medium saucepan, cook the butter over medium heat, stirring constantly until it becomes a deep golden brown color. To get to this point, the butter will go through a few stages. Allow the butter to fully melt. Once melted, it will start to become foamy and start sizzling around the edges. Keep stirring/swirling the pan! You will start to see the foam subside and the milk solids fall to the bottom of the pan. As it keeps cooking, these milk solids will turn from white to beautiful brown bits as the top of the butter keeps bubbling. It will smell nutty and intense but not burnt. Once you see the brown bits, and smell the amazing aroma, remove the pan from the heat immediately- you don’t want it to burn. Stop the cooking process by pouring the brown butter into a glass bowl, making sure to use a spatula to scrape the bottom and sides of the pan.
2. Allow the brown butter to cool at room temperature for 15-20 minutes, then cover and refrigerate for 3-4 hours until it has re-solidified.
3. Once cooled and solid, beat the butter until light and fluffy. Since we are only making a small amount, I used a hand mixer.
4. Add half the powdered sugar, half the milk and the vanilla extract and beat until combined.
5. Add remaining powdered sugar and milk and beat the frosting on high for 5 minutes. Transfer to a piping bag.
6. Pipe frosting on top of cooled cupcakes and enjoy! Store leftovers in the refrigerator. Bring to room temperature before eating.
For the cupcakes:
A. Preheat oven to 375°F. Line a standard cupcake pan with 9 liners. Spray lightly with non-stick cooking spray.
B. Add lemon juice to milk of choice and set aside.
C. Beat egg white on high to stiff peaks. Set aside.
D. In medium bowl, cream together butter and sugars.
E. Beat in egg yolk and milk/lemon juice until light and fluffy.
F. Sift in the gluten free flour, baking soda, baking powder and salt (if using) and mix until combined.
G. Mix in the mashed bananas until just combined.
H. Using a spatula, gently fold in the egg whites.
I. Divide batter evenly between 8 cupcake liners.
J. Bake for 17-20 minutes until toothpick inserted into the center comes out clean, or top of cupcakes spring back when lightly pressed with finger.
K. Allow the cupcakes to cool for 5 minutes in the pan then transfer to wire cooling rack to cool completely.
For the brown butter frosting:
1/2 cup (113g) salted butter, cut into pieces
1 cup (120g) powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons (15-30ml) milk of choice to thin
For the cupcakes:
1/4+1/8 teaspoon lemon juice
1/8 cup (30ml) milk of choice
1 egg, room temperature, separated
4 T (57g) softened butter
1/4+1/8 cup (75g) granulated sugar
1/8 cup (25g) brown sugar
1 cup (130g) gluten free flour blend (I use Bob’s Red Mill 1:1 Baking Flour)
1/2 teaspoon (2.5g) baking soda
1 teaspoon (5g) baking powder
1/8 teaspoon salt (omit if using salted butter)
1/2 cup mashed ripe bananas (about 1 very large or 1 1/2 medium bananas)
I recommend starting with steps 1 and 2 of the buttercream instructions before moving on to steps A-K. Once the cupcakes are made and cooled and the butter has solidified, continue with steps 3-6.
For the brown butter frosting:
1. In a medium saucepan, cook the butter over medium heat, stirring constantly until it becomes a deep golden brown color. To get to this point, the butter will go through a few stages. Allow the butter to fully melt. Once melted, it will start to become foamy and start sizzling around the edges. Keep stirring/swirling the pan! You will start to see the foam subside and the milk solids fall to the bottom of the pan. As it keeps cooking, these milk solids will turn from white to beautiful brown bits as the top of the butter keeps bubbling. It will smell nutty and intense but not burnt. Once you see the brown bits, and smell the amazing aroma, remove the pan from the heat immediately- you don’t want it to burn. Stop the cooking process by pouring the brown butter into a glass bowl, making sure to use a spatula to scrape the bottom and sides of the pan.
2. Allow the brown butter to cool at room temperature for 15-20 minutes, then cover and refrigerate for 3-4 hours until it has re-solidified.
3. Once cooled and solid, beat the butter until light and fluffy. Since we are only making a small amount, I used a hand mixer.
4. Add half the powdered sugar, half the milk and the vanilla extract and beat until combined.
5. Add remaining powdered sugar and milk and beat the frosting on high for 5 minutes. Transfer to a piping bag.
6. Pipe frosting on top of cooled cupcakes and enjoy! Store leftovers in the refrigerator. Bring to room temperature before eating.
For the cupcakes:
A. Preheat oven to 375°F. Line a standard cupcake pan with 9 liners. Spray lightly with non-stick cooking spray.
B. Add lemon juice to milk of choice and set aside.
C. Beat egg white on high to stiff peaks. Set aside.
D. In medium bowl, cream together butter and sugars.
E. Beat in egg yolk and milk/lemon juice until light and fluffy.
F. Sift in the gluten free flour, baking soda, baking powder and salt (if using) and mix until combined.
G. Mix in the mashed bananas until just combined.
H. Using a spatula, gently fold in the egg whites.
I. Divide batter evenly between 8 cupcake liners.
J. Bake for 17-20 minutes until toothpick inserted into the center comes out clean, or top of cupcakes spring back when lightly pressed with finger.
K. Allow the cupcakes to cool for 5 minutes in the pan then transfer to wire cooling rack to cool completely.