A deliciously tender cake, topped with creamy peanut butter frosting makes these low carb and gluten-free Banana Cupcakes truly special! Both the cupcakes and the frosting are so easy to make, so they are perfect for beginners to keto or gluten-free baking.
Preheat your oven to 325° F and line a muffin pan with muffin liners, and/or spray with non-stick spray.
In a large bowl, beat the butter and cream cheese until they are combined, then add the sweetener and mix until the sweetener is beginning to melt.
Add the eggs, banana, almond milk, banana extract, and vanilla then, continue to mix until well combined.
In a separate bowl mix together the almond flour, protein powder, and baking powder.
Add half of the dry ingredients to the butter and cream cheese mixture, beat on medium speed until combined. Then, repeat with the remaining dry ingredients.
Evenly distribute the cake batter between the muffin liners (I slightly more than 1/4 cup of batter per cupcake). Gently tap the pans on the counter to remove any air bubbles and to ensure the batter is even.
Bake the cake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool for 10 minutes before removing them from the muffin pan. Allow them to cool fully before adding the frosting.
While they are cooling, you can prepare the frosting. In a large bowl combine the Peanut Butter, cream cheese, butter, salt, and sweetener until smooth.
Use an electric mixer and slowly beat in the heavy cream 1 tablespoon at a time until you reach the desired consistency.
Once the cupcakes are cool top them with the frosting using a spatula or piping bag and enjoy!
The nutrition info is only provided as a courtesy and is only an estimate. For gluten-free or other allergen information be sure to check the labels of each individual ingredient packaging as allergens can vary from brand to brand.