Banana Cupcakes with Buttercream Frosting, Drizzled with Caramel, topped with crushed Almonds. They are just heavenly yet guilt free and easy to make.
If I have to be honest, I was little bit afraid of making these Banana Cupcakes, mainly because they are gluten free. Also I never decorated cupcake this way before and it was quite challenging. I watched a few videos on YouTube first that were actually very helpful and I managed to do quite decent first time decorating.
Also, the texture and flavour turned out delicious, so I am very happy with the result. I will be making more cupcakes again for sure, although I may use whole grain spelt next time. The spelt FESTIVE CARROT CAKE MUFFINS were amazing, therefore I believe cupcakes made of spelt will be too. So if you like, you may even try making these Banana Cupcakes with spelt flour.
Regarding the frosting, it is also a new recipes, although similar as the one I made for the WHITE CHOCOLATE TART. That was actually the first time when I made frosting with cacao butter. However for the cupcakes I also added cashews. It is the best cream I ever made and actually it is also raw, because cacao butter is cold press under 46 degree Celsius. For more information please read HERE.
Thank you so much for visiting and if you have any questions or suggestions, feel free to contact me. Have a wonderful week!
- 12 cup muffin pan, 12 cupcake liners, blender, pastry cutter, ice cream scoop
- DRY INGREDIENTS
- 1 ½ cup of gluten free flour sifted, I use Bob’s red Mill
- 1 ½ cup almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp Himalayan pink salt
- WET INGREDIENTS
- 3 fully ripe bananas medium size, about 2 cups when mashed
- 1 cup oat milk or plant-based milk of your choice. You may add little bit more if needed
- ¼ cup maple syrup you may add little bit more, it depends how sweet are the bananas
- 1 tsp apple cider vinegar
- ¼ cup grape seed oil or oil of your choice
- 2 tsp pure vanilla extract
- 1 cup of cashews soaked for 6 hours and rinsed
- 60 gr cacao butter melted above the steam, it will be about ¼ cup
- 1 cup caned fat coconut cream
- ¼ cup coconut water from the can
- ¼ cup coconut oil melted above the steam in a double boiler
- 2 tsp pure vanilla powder
- 2 tbsp lemon juice
- ½ cup Erythritol sifted
- 3 Medjool dates pitted
- ¼ cup maple syrup
- ¼ cup oat milk or plant-based milk of your choice
- Pinch of Himalayan pink salt
- Caramel flavour optional
- Blend all in a blender then transfer into a pot and n=bring into a boil. Simmer for 5 minutes. Take it off the heat and stir until it thickens.
- Line your cupcake pan with cupcake liners.
- Mix all dry ingredients in one bowl
- In another bowl, mash bananas with pastry cutter or fork.
- Add all the wet ingredients and blend thoroughly but gently, except milk.
- Preheat the oven to 350F, 180C.
- Gradually add the wet ingredients into a bowl with wet ingredients while mixing, until well combined.
- Add the milk also gradually while mixing, until you get smooth fluffy mixture. Not too thick but not too liquidly, so be carful with the milk.
- When ready, fill your cupcake pan by using large ice cream scoop.
- Bake for 15minutes, or until toothpick comes out clean.
- Let it cool down for few minutes and remove from the pan to a cooling rack.
- When they are cold enough, decorate with buttercream and drizzle with maple syrup. You may sprinkle with roasted crushed almonds if you like.
- Blend the cashews in a blender with lemon juice, vanilla and coconut water until smooth.
- Whip the coconut cream until smooth and fluffy.
- In a double boiler, melt cacao butter with coconut oil and add the whipped coconut cream. Whip well with a whisk and take it off the heat.
- Transfer everything into a bowl and blend gently together while adding erythritol.
- Cover with lid or plastic wrap and place into a refrigerator for at least two hours.
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