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Gluten-free banana cupcakes with passionfruit icing


  • 1 1/2 cups gluten-free self-raising flour
  • 1 teaspoon gluten-free baking powder
  • 2/3 cup caster sugar
  • 1 cup mashed banana (see note)
  • 100g gluten-free margarine spread, melted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Lemon zest, to serve (optional)

Passionfruit icing

  • 1 1/2 cups pure gluten-free icing sugar, sifted
  • 1 passionfruit, halved


  • Step 1 - Preheat oven to 180°C/160°C fan-forced. Line a 12-hole 1/3 cup-capacity muffin pan with paper cases.
  • Step 2 - Sift flour and baking powder into a large bowl. Add caster sugar. Stir to combine. Combine banana, spread, milk and vanilla in a large jug. Add to flour mixture. Stir until smooth.
  • Step 3 - Spoon mixture into cases. Bake for 18 minutes or until golden and a skewer inserted in centre of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely.
  • Step 4 - Make icing: Place icing sugar, passionfruit pulp and 1 to 2 teaspoons hot water in a bowl. Stir until icing is smooth and spreadable. Spread cupcake tops with icing. Top with lemon zest (if using). Serve.

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