Vegan Banana Cupcakes - Bravabod
Recipes

Vegan Banana Cupcakes

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 45" plus cooling time

The fluffiest banana cupcakes topped with creamy buttercream frosting with a hint of cinnamon.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 5 days refrigerated


Shopping List
    For the Banana Cupcakes
  • 1 cup all-purpose flour (or gluten-free blend)
  • 6 tablespoons sugar or coconut sugar
  • 2 small to medium-sized bananas, very ripe
  • 1/4 cup non-dairy milk
  • 2 tablespoons smooth almond butter (or other nut/seed butter of choice)
  • 1 1/2 tablespoons coconut oil, melted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon apple cider vinegar or lemon juice
  • 1/4 teaspoon salt For the Frosting
  • 1 1/2 cups powdered sugar
  • 6 tablespoons vegan butter, softened
  • 2 1/2 teaspoons non-dairy milk
  • 3/4 teaspoon vanilla extract
  • 1/2 scant teaspoon cinnamon

Instructions
  1. Step 1: Preheat the oven to 350°F. Line a cupcake tray with liners.
  2. Step 2: Mix all cupcake ingredients until just combined in a food processor or mixing bowl. Avoid over-blending the batter. If using a mixing bowl, mash the bananas very well before using. Pour the batter into the lined muffin tins, about 3/4 of the way to the top.
  3. Step 3: Bake for 25 to 30 minutes, or until set. After baking, place the cupcakes on a wire baking rack to cool fully. Once cool enough to handle, remove them gently from the pan and continue to cool to room temperature.
  4. Step 4: To make the frosting, use a stand or hand mixer to beat the butter on low until creamy. Add the powdered sugar, milk, vanilla, and cinnamon. Beat on low for 30 seconds, then increase the speed for one minute or until fluffy. If it's too thick, add 1/2 teaspoon more milk at a time. The frosting should be thin enough to spread, but thick enough to hold its shape.
  5. Step 5: Pipe the frosting onto the cooled cupcake bases. Use a piping bag with a tip, a makeshift parchment paper bag, or gently dollop it on with a small knife for a more rustic look. Decorate with optional banana slices. Any leftover frosting can be refrigerated or frozen.
  6. Serve: Take a bite and enjoy. Place the frosted cupcakes in the refrigerator to avoid melting and pop them in the microwave to soften (only a few seconds, so as not to melt the frosting), or leave them at room temperature for an hour or so before serving.
Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Vegan Banana Cupcakes

PT45M 1 cup all-purpose flour (or gluten-free blend) 6 tablespoons sugar or coconut sugar 2 small to medium-sized bananas, very ripe 1/4 cup non-dairy milk 2 tablespoons smooth almond butter (or other nut/seed butter of choice) 1 1/2 tablespoons coconut oil, melted 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon apple cider vinegar or lemon juice 1/4 teaspoon salt 1 1/2 cups powdered sugar 6 tablespoons vegan butter, softened 2 1/2 teaspoons non-dairy milk 3/4 teaspoon vanilla extract 1/2 scant teaspoon cinnamon Gluten Free Vegan 10 Servings Ingredients:

10 Cupcakes

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min