How to Make Gluten Free Banana Muffins / Cupcakes

Break up the bananas into a bowl.

Add the eggs to the bowl with the bananas.

Blend the bananas and eggs until the mixture is very mushy and liquidy.

Add a lot of vanilla to the mixture.

Add the softened stick of butter to the mixture and blend until well combined.

Pour in 1 cup of silk almond milk.

Open the Hudson meal cupcake mix and add it to the wet ingredients, mixing gently to avoid a big poof of flour.

Mix the batter for about a minute until well blended.

Prepare freestanding foil cupcake cups on a baking sheet.

Preheat the oven to 350°F.

Use a half-cup scoop to fill each cupcake cup about 3/4 full.

Place the filled cupcake cups in the oven and bake for 22 to 26 minutes.

Prepare the frosting by adding a stick of softened butter and a package of softened cream cheese to a bowl.

Add a little vanilla to the frosting mixture and blend until combined.

Gradually add 3.5 cups of powdered sugar to the mixture, starting on low speed to avoid a mess.

Blend the frosting until it is thick and spreadable, adjusting the thickness with more powdered sugar if necessary.

Plop the frosting on top of the cooled cupcakes, tapping it down to smooth it out.

Equipment Needed

Spice Level:

Dietary