Peanut Butter, Banana and Chocolate Chip Cupcakes by Athomewithshay
Soft, gluten-free cupcakes filled with peanut butter, banana, and chocolate chips, topped with creamy frosting. Perfectly moist and delicious!
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Cooking tools:
- Hand mixer
- Muffin tin
- Cupcake liner
- Cooling rack
- Offset spatula
- Oven
- Microwave
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 1 3/4 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
- 1 tsp Baking Soda
- .5 tsp Salt
- 2 tsp Cinnamon, Ground
- .75 cup Brown Sugar
- 1 1/2 cups Banana
- .25 cup Dairy-Free Unsweetened Creamer, Vanilla - Nutpods
- .75 cup Peanut Butter
- .5 cup Canola Oil
- 1 tsp Vanilla Extract
- 2 Eggs
- 1 cup Semi-Sweet Chocolate Chips
- .333 cup Mini Chocolate Chips, Semi-Sweet
- .5 cup Peanut Butter
- .25 cup Butter, Unsalted
- 1 cup Powdered Sugar
- 2-3 Tbsp Milk
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