We really liked these and they are so moist.
Cupcakes:
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 cup Mashed Ripe Bananas (about 2 bananas)
1/3 cup butter, melted
1/3 cup water
3 Eggs, beaten
2 tsp Vanilla
1/4 to 1/2 cup Chocolate Chips (optional)
Browned Butter Frosting
1/3 Cup Butter
3 Cups Powdered Sugar
1 tsp Vanilla
3 or 4 tbsp Milk
Cupcakes:
1 Heat oven to 350 degrees.
2 Place paper baking cups in each of 17 regular size muffin cups.
3 In a large bowl, stir cupcake ingredients together except for chocolate chips.
4 Add chocolate chips. (optional)
5 Spoon Batter into muffin cups.
6 Bake 16 to 18 minutes or until toothpick inserted in middle comes out clean.
7 Remove from pan to cooling rack. Cool completely, about 30 minutes.
Browned Butter Frosting:
1 In a 1 qt saucepan, heat butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.)
2 Remove from heat, cool slightly. (About 5 minutes)
3 In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable.
4 Spread frosting over cooled cupcakes.
