Family Favorite Gluten Free Cupcakes

Photo: From Betty Crocker™

Gluten Free Banana Cupcakes with Browned Butter Frosting

From: Betty Crocker™     Servings: 17

Cupcakes

1 box (15 oz.) Betty Crocker™ Gluten Free yellow cake mix

1 cup mashed ripe bananas (2 medium)

1/3 cup butter, melted (not margarine or vegetable oil spreads)

1/3 cup water

3 eggs, beaten

2 teaspoons gluten free vanilla Heat oven to 350 degrees F.  Place paper

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.

Frosting

1/3 cup butter (not margarine or vegetable oil spreads)

3 cups powdered sugar

1 teaspoon vanilla

3 to 4 tablespoons milk

In a 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. 

Note from Linda:  Our gluten free and non-gluten free family members love these cupcakes!