Sweet V Kbj57 requested that I make Banana Cupcakes. Bananas are a polarizing fruit. Since I am on the side of loving them, we will make them into a vegan cupcake today.
Vegan Banana Cupcake Recipe
Makes 9 Cupcakes
1 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 a ripe banana
1/2 cup raw sugar
2/3 cup almond milk
1/3 cup canola oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. and line a cupcake tin with 12 paper liners.
In a large bowl, whisk together flour, baking powder, ground cinnamon, salt, and baking soda.
In a separate bowl, use an electric mixer to cream a banana until it is a pudding like consistency. Blend in raw sugar, almond milk, canola oil, and vanilla extract.
Gradually mix dry ingredients into the wet ingredients.
Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.
Bake for 18 – 22 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.
Allow them to cool before frosting.
Vegan Banana Buttercream Frosting Recipe
1/4 a banana
4 tablespoon vegan butter
2 cups powdered sugar
1/4 teaspoon salt
Cream together banana and vegan butter with an electric mixer in a large bowl until smooth.
Sprinkle in salt, then gradually mix in powdered sugar.
Beat on high for 2 additional minutes, incorporating air, to make it light and fluffy.
Add a dollop of banana buttercream to your banana cupcakes and top with a slice of banana. Is that enough banana for you?
About The Cupcake Project: I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible. Subscribe if you’re into that type of thing.
About Me: My name is Tasha. I am a YouTube Next Chef, Master of Public Health, and INFJ.