Chocolate Strawberry Banana Cupcake, Gluten Free

Got some bananas that look like a science project? Got a few strawberries that are starting to look like crypt keepers?  Got a smidgen of coffee left from this morning? 

Funny story, this cupcake.

It was one of those afternoons where a work-break became the sad-sack search for a snack and a double-double coffee. There was nothing to eat and no time for a run to the market. But there was this gnarly banana which was never going to be eaten because it resembled a plague. There were those poor strawberries trying their best to hobble into the disposal all on their own. And someone not me clearly missed the memo about putting a used coffee mug in the dishwasher before exiting the kitchen. Cold French Press coffee looks a lot like a tanker oil spill in a mug.

There was no one around to hear my dismay which was littered with unmentionable language as the realization hit me that the only decent thing chocolate around here was a Cambro container filled with unsweetened cocoa powder. After that tiny little tirade there was only one thing left to do.

Bake.

And that’s when the banana, strawberry and coffee started winking at me.  Sure, I might have had too much coffee at that point, but I’ve had stranger ideas than this. Like a chocolate horseradish matzo thing, but let’s not talk about that today. Full disclosure here. Anything with chocolate is pretty good. Except horseradish.

It probably would be good to have a big neon sign attached to the refrigerator saying something about how making cupcakes takes less time than it does to forage for stuff that isn’t here. In under 30 minutes chocolate cupcakes can be yours and that includes time for them to cool on a rack. Add the science-project banana and cold coffee to the chocolate cupcake and a little bit of squishy strawberry to the buttercream and this is clearly a winner.

Composting never looked tasted so good.


Chocolate Strawberry Banana Cupcake, GF
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There is always the possibility of a creating a great cupcake when you have rogue ingredients hanging about in the kitchen. Just use your imagination and you can have something delicious in under 30 minutes. Like this flavorful chocolate strawberry banana cupcake.
Ingredients
Cupcake
  • 142 grams AP GF flour (1 cup plus 2 tablespoons) (72 grams superfine brown rice flour plus 35 grams each superfine white rice flour and tapioca flour/starch)
  • 57 grams unsweetened cocoa (1/2 cup)
  • 200 grams sugar (1 cup)
  • 1.5 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 100 grams unsalted butter, melted and cooled slightly (7 tablespoons)
  • 3 whole extra-large eggs
  • 1 teaspoon vanilla
  • 114 grams pureed banana (no lumps) (scant ½ cup)
  • 2 teaspoons brewed coffee
Strawberry Banana Cream Cheese Buttercream
  • 57 grams unsalted butter, chilled room temperature (4 tablespoons)
  • 57 grams cold cream cheese, broken into chunks (2 oz.)
  • 454 grams powdered sugar, sifted (4.25 cups)
  • 1 teaspoon vanilla
  • 3 tablespoons pureed strawberries (not strained)
  • 2 tablespoons pureed banana
Topping
  • Chocolate sprinkles or small strawberries
Instructions
Cupcake
  1. Preheat oven to 350. Place liners in a muffin (patty) pan. (12-14) Set aside.
  2. In a medium large bowl add flour, unsweetened cocoa, sugar, baking powder, salt and baking soda. Whisk to combine. In a microwave proof bowl melt butter and cool slightly. Add eggs, vanilla, banana and coffee. Stir to combine. Add wet ingredients to dry and mix with enthusiasm until smooth and shiny, a minute or two. Pour into liners about ⅔ full.
  3. Bake 18-22 minutes or just until a toothpick comes out with a few wet crumbs. Don't over bake because chocolate tastes terrible when it is too brown. Cool on a rack before frosting.
Strawberry Banana Cream Cheese Buttercream
  1. In the bowl of a stand mixer using a whip attachment, mix butter. Add chunks of cream cheese and whip with butter until combined. Add sugar and whip on low until sugar is mostly combined. Add vanilla, strawberry and banana puree. Whip on high until the mixture is light and fluffy. If it seems a little too gooey for piping, set in refrigerator for about 10 minutes. Pipe onto cupcakes and top with chocolate sprinkles.
  2. Store cupcakes in the refrigerator but serve at room temperature.

Comments

  1. JoAnn C says:

    I’m all about the cupcake palooza you’re on. Portion controled, my own individual cake, if I’ve worked out one for each hand, yep cupcakes rule.

    • GlutenFreeCanteen says:

      Cupcakes are supreme around here. We do love them. And yep – portion controlled. Most days.

  2. Your cupcakes look gorgeous. I tried making cupcakes before and failed miserably, I just can’t seem to get the buttercream right. I’ll have to try your recipe. Thanks.

    • GlutenFreeCanteen says:

      Hi Jo. Thank you. Just make sure the butter is not too warm – you can dent it with your finger but it isn’t all mushy – that helps the buttercream not break apart. Hope you try it again.

  3. Am I missing the quantity of cupcakes this makes? 12? Looks like a great recipe. I do have a few bananas in that condition. Thanks!!

  4. My granddaughter has requested cup cakes for her birthday. Please advise where I can purchase AP gluten free flour? What is the full name of this product?

    • GlutenFreeCanteen says:

      Heidi – the flour mix measurements are indicated in the ingredients – click About Flours for more information. The flour blend is our own using those three flours: brown rice, white rice and tapioca. It’s easy to mix up. 2 parts brown to 1 part each white rice and tapioca. There’s more information in About Flours.

  5. Renilda says:

    I have just made these as a trail test, want to make it for my son’s 1st birthday party. It came out really nice. Taste good too. Read the comment and it made me a bit confuse, I used the 3 flours mentioned and then I also used the plain gluten free flour. Was I suppose to or not.

    • GlutenFreeCanteen says:

      Hi Renilda – glad the recipe worked out for you. the flour in the recipe – ingredients list is the right mixture/amount (the mix of the three).

  6. Can you use just the AP GF flour?

    • GlutenFreeCanteen says:

      That mix is our GF AP flour blend. See right sidebar, About Flour for more information. If you use another type of AP flour you might get different results so you’ll have to experiment but keep in mind for this recipe’s purposes, one volume cup should measure 130 grams. Hope that helps.

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