Gluten Free Banana Cupcakes with Brown Sugar Frosting Recipe

Gluten Free Banana Cupcakes with Brown Sugar Frosting Recipe

What’s the difference between a muffin and a cupcake? Frosting, for one thing. And while it is perfectly acceptable to eat muffins for breakfast, some would frown upon consuming cupcakes first thing in the morning.

Whenever I give my husband a muffin to try and ask his opinion, it is usually, “it’s not sweet enough” to which I reply, “it’s a muffin, not a cupcake.” That’s why I decided to tweak one of our favorite muffin recipes and turn it into a cupcake – thus this Gluten Free Banana Cupcakes with Brown Sugar Frosting recipe was born.

The cupcake part has the elements of my muffin recipe – bananas, brown sugar, and walnuts but is a little sweeter and, of course, there’s that frosting.

This is one cupcake that my hubby feels is perfectly acceptable to eat for breakfast. I’m not sure I totally agree but I don’t disagree either.

Gluten Free Banana Walnut Cupcakes with Brown Sugar Frosting

5 from 2 votes
Gluten Free Banana Cupcakes with Brown Sugar Frosting Recipe
Print Recipe

Gluten Free Banana Cupcakes with Brown Sugar Frosting Recipe

Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 457kcal
Author: Gluten Free & More


Banana Cupcakes

Brown Sugar Frosting

  • ½ cup unsalted butter at room temperature
  • 8 ounces cream cheese at room temperature
  • 1 cup Wholesome! organic light brown sugar packed
  • ¼ teaspoon kosher or fine sea salt



  • Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners.
  • In a mixing bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of an electric mixer, preferably fitted with the paddle attachment, cream together the butter and sugars on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat well.
  • Turn the mixer on low and add half the flour mixture, then the sour cream, and finally the rest of the flour. Scrape the sides and bottom of the bowl well with a spatula to make sure everything is well combined. Stir in the bananas and walnuts. Divide the batter evenly among the prepared muffin tins and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.


  • In the bowl of an electric mixer, preferably fitted with the paddle attachment, beat all the ingredients together on medium speed until smooth and creamy.
  • Once the cupcakes are completely cooled, frost, and garnish with chopped walnuts, if desired.


Nutrition Facts
Gluten Free Banana Cupcakes with Brown Sugar Frosting Recipe
Amount Per Serving
Calories 457 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 14g70%
Cholesterol 91mg30%
Sodium 276mg12%
Potassium 182mg5%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 38g42%
Protein 4g8%
Vitamin A 810IU16%
Vitamin C 1.8mg2%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: All-Purpose Flour Baking Bananas Frosting Gluten-Free Gluten-Free Recipes Vanilla
  1. Pingback: Gluten Free Banana Cupcakes with Brown Sugar Frosting Recipe | Healthy Foods

  2. Susan
    July 7, 2017

    Are there any viable non-dairy subs for sour cream? Applesauce? Thanks!

    1. Gluten Free & More
      August 24, 2017

      Hi Susan,

      I know you can buy dairy-free sour cream (Tofutti Better Than Sour Cream is one option I know of). If you’re looking for another option, it might take a little trial and error to see how it works in this recipe, but you could mix dairy free butter with dairy free buttermilk (typical ratio for dairy free buttermilk is 1 cup non-dairy milk + 1 tablespoon lemon juice or apple cider vinegar and let sit for 5 minutes to sour before using). From what I found, you’d do 3/4 cup DF buttermilk and 1/3 cup DF butter to replace 1 cup sour cream – so you could try that and then just use a portion of the mixture for the sour cream in this recipe. Applesauce seems like a good idea too, although it isn’t quite as thick and creamy as sour cream, but if you try it please let us know how it goes!

      Hope this helps.


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