mini banana cupcakes with browned butter frosting

How yummy does that look?!  This banana cupcake with browned butter recipe is from Betty Crocker's Gluten Free recipe page and used the Betty Crocker Gluten Free Yellow Cake Mix.  The recipe with my additions yielded 52 mini cupcakes:

Banana Cupcake

• 1 box (15 oz.) Betty Crocker Gluten Free Yellow Cake Mix
• 1 cup mashed ripe bananas (2 1/2 bananas)
• 1/3 cup melted butter (this is 5 1/3 tablespoons if you use the handy lines on quartered butter)
• 1/3 cup water
• 3 beaten Speckled Sussex pullet eggs
• 1 teaspoon vanilla (2 teaspoons wouldn't be overpowering)

Frosting

• 1/3 cup butter
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 3 tablespoons milk (I added a 4th to get a creamier texture.)

Preheat oven to 350 degrees.
Place paper baking cups in your cupcake pan, either 17 regular or several mini (and do multiple batches).
In a large bowl, stir cupcake ingredients just until dry ingredients are moistened.

Spoon batter evenly into cups.
Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean.

Remove from pan to a cooling rack and allow to rest for about 30 minutes.
As the cupcakes cool, heat 1/3 cup butter over medium heat until it is lightly browned, stirring occasionally.  Watch it closely, as butter can burn quickly.
Remove from heat and cool about 5 minutes.
In a medium bowl, beat butter, powdered sugar, vanilla, and enough milk to make the batter smooth and spreadable.  I added a 4th tablespoon of milk but wouldn't recommend starting with 4.
Spread frosting over cooled cupcakes.

 

These were good enough to receive a raised eyebrow and head-nod from my boyfriend's dad :)

You stay classy, Gluten Free World!