Gluten Free Banana Cream Cupcakes

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Average Rating: 4 | Rated By: 1 users

In this recipe, a tasty, moist banana cupcake lightly flavoured with lemon zest is topped with a spoonful of cream frosting. For a cupcake to be a cupcake, it needs frosting, but this cupcake is just as delicious without it

Ingredients

  • 1 ½ cups blanched almond flour
  • 2 Tbsp. gluten free tapioca flour
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • 2 large eggs
  • ¼ cup extra virgin olive oil
  • ¼ cup agave nectar
  • Zest of 2 lemons, divided
  • 2 very ripe bananas (1 cup mashed)
  • CREAM FROSTING
  • ¾ cup sour cream
  • 3 Tbsp. agave nectar
  • 3 Tbsp. cream cheese
  • 1 tsp. pure vanilla extract
  • Instructions

  • Preheat oven to 350 F and line a cupcake pan with paper liners
  • In a large bowl, combine almond flour, tapioca starch, salt and baking soda
  • In a separate bowl, mix eggs, olive oil, agave and zest of 1 lemon. Add mashed bananas and mix until creamy
  • Add wet ingredients to dry and mix
  • Scoop batter evenly into prepared cupcake pan and bake 20 - 22 minutes
  • Bake 20 – 22 minutes or until toothpick inserted in the middle comes out clean
  • Remove from the oven, and cool
  • CREAM FROSTING
  • Using an electric mixer whip sour cream, cream cheese, agave and vanilla until creamy. Top cooled cupcakes with frosting and sprinkle with lemon zest
  • Refrigerate for 2 hours


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