Nudge Gluten-Free Banana Coffee Cupcakes

Jan 12, 2022

3 cups gluten-free flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour, suggested) (14 ounces / 420 grams)
2 ½ teaspoons baking powder
½ teaspoon salt
3 large very ripe bananas (about 15 ounces/ 425 grams)
1 cup granulated sugar (7 ½ ounces / 212 grams)
¾ cup butter, melted (see note for dairy-free option) (6 ounces / 170 grams)
½ cup packed brown sugar (3 ½ ounces/ 100 grams)
3 large eggs (about 6 ounces / 170 grams out of shell)
⅔ cup milk, regular or dairy-free (5 1/2 ounces / 155 grams)
2 teaspoons vanilla extract
2 teaspoons nudge coffee butter

Cupcake

Preheat oven to 350 degrees F. Grease/ place cupcake sheet in a 2" x 1 1/4" cupcake pan with nonstick cooking spray.
Whisk together gluten-free flour, baking powder, and salt in a small bowl. Set aside.
Mash bananas in a large bowl until almost smooth. Use an electric mixer or fork to do this. Add the granulated and brown sugars. Mix until combined. Add nudge coffee butter and then mix until combined. Add the melted butter and eggs and mix until smooth. The mixture will be thin. Stop the mixer and add the dry ingredients. Mix until a batter forms. Add the milk and mix until just combined.
Spread batter into the prepared cupcake pan.
Bake until golden brown, about 30 minutes.
Cool cupcakes in the pan. Once cupcakes are cool frost with cream cheese coffee frosting.

Beat together cream cheese and butter until light and fluffy. Add powdered sugar and vanilla extract. Lastly, add the 2 tsp of nudge coffee butter. Mix until smooth. Spread on cooled cupcakes.

Include your favorite nudge coffee bombs and a nudge coffee bar square for an extra coffee boost and crunch.

Enjoy and share using #howinudge ☕️⚡️

Recipe by: Teodolinda Da Silva