I’m on a gluten free cupcake mission, as you can see from the photo above and my other recent posts for Jelly Donut Cupcakes and Coconut Key Lime Cupcakes.
The boys are thrilled when they get home from school and the house looks like its ready for a birthday party. And I’m thrilled to see them with frosting all over their cute little faces.
I think these light and fluffy gluten free banana cupcakes would also be fabulous with Chocolate Frosting or the Peanut Butter frosting from my book, The Gluten-Free Almond Flour Cookbook.
If you are in Boulder on May 22nd I will be at the Whole Foods on Pearl Street from 12-2pm for a book signing and tasting event. It should be a blast! Hope to see you there.
Comments
49 responses to “Banana Cream Pie Cupcakes”
I made these for a luncheon yesterday….they disappeared! Delicious. I substituted Swerve sweetener for the honey and they came out fantastic. I am dairy free as well so I used my non-dairy cream cheese icing recipe and added banana to it instead of the whipped cream icing. Never had anything from your site I didn’t like. Thanks!
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