Tender and delicious banana cupcakes made without eggs or dairy, and on top goes a smooth and delicious peanut butter frosting
I had a couple of overripe bananas hanging out in the kitchen and I put them to good use with these delicious Banana Cupcakes with Peanut Butter Frosting.
This is a very easy cupcake to make and you likely already have all the ingredients you will need sitting around. The two bananas in the recipe give it just the right hint of banana flavor, although if you want a more intense experience try adding three bananas and reducing the liquid in the recipe.
The peanut butter frosting is mindblowingly good, and it pairs rather naturally and beautifully with the bananas. I added some coconut oil to both the cupcakes and the frosting which made these cupcakes even more amazing, if that was possible, and kept the frosting really smooth.
More vegan cake recipes
- Vegan Banana Cake with Peanut Butter Frosting
- Vegan Carrot Cupcakes with Vegan Cream Cheese Frosting
- Vegan Banana Bread
Vegan Banana Cupcakes with Peanut Butter Frosting
Ingredients
For the banana cupcakes:
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup bananas (about 2 large bananas, very ripe. If you want an intense banana flavor, use 1 ½ cups of banana puree-- about 3 large bananas-- and reduce the amount of nondairy milk to ½ cup)
- 1 cup almond milk (can use any nondairy milk)
- ⅓ cup coconut oil
- ⅔ cup sugar
- 2 teaspoon pure vanilla extract
For the peanut butter frosting:
- 1 cup smooth peanut butter
- 8 tablespoon vegan butter , like Earth Balance
- ¼ cup coconut oil
- 2 cups powdered sugar
Instructions
- Make the Banana Cupcakes:
- Sift together the flour, baking powder, baking soda and salt in a bowl.
- Mix the wet ingredients -- the mashed bananas, the nondairy milk, coconut oil, sugar and vanilla -- in another bowl.
- Pour the well-mixed ingredients into the dry ingredients and mix until you have a smooth batter. Do not overmix.
- Line a 12-cup muffin tin with cupcake liners. Divide the batter equally between the cups. Smooth down the tops and bake in a preheated 350-degree oven for 25-27 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove the cupcakes to a rack, let them cool in the tin for about 10 minutes, then unmold and let them cool completely on the rack. These cupcakes are gorgeously golden.
- Make the Peanut Butter Frosting:
- Cream together the peanut butter, vegan butter, and coconut oil until they are smooth and fluffy, about two minutes.
- Slowly add the powdered sugar, ½ cup at a time, and mix well after each addition. If the frosting is too stiff, you can add a little more coconut oil.
- Frost the cupcakes once they have cooled completely.
Morgan L
Superb!! I made these and added my own frostings (leftover from the weekend’s festivities): chocolate and candied ginger. The cupcakes are incredible - so moist with a smooth, even crumb. I will definitely make these again
Alamelu
Hi
I love your vegan site. These are amazing. I have problem when I use coconut oil because it is not liquid like other oil. I used to melt it but I was told for muffins and cupcakes you cannot melt the coconut oil? Please help.
Sam
Baked these the other day and paired the cupcakes with a chocolate frosting. Heavenly!!! Thank you for the recipe!
Vaishali
Sam, so great to hear! Thanks for letting me know. 🙂
abc
Can we substitute canola oil for coconut oil?
Vaishali
Mukta, it should be fine for the cupcakes although might be runny in the frosting.
Tibik
Hi Vaishali,
I tried the variation with the peanut butter in the batter and wanted to report back. It was very good - Nutty and the added saltiness from the peanut butter provided a wonderful contrast.
Thanks
Ambica
Vaishali Honawar
Hi Ambica, so happy you liked it. Thanks for letting me know!
Karen White
I'm two weeks into a vegan diet, and I was thrilled that these came out as delicious as they looked. Thank you so much for this recipe; especially during this transition, it is such a relief to find treats like these that even a committed omnivore would love.
Vaishali Honawar
Hi Ellen, so happy to hear you liked these. Thanks for the feedback and your kind words. 🙂
Ellen Lederman
I need to be roasting some beets, but I'd be remiss if I didn't thank you for this recipe. Wonderful! Loved the frosting, although I just spread it on flat since I transport these to have at Starbucks. My only tweak was to make 1/3 of the flour whole wheat flour so I wouldn't feel so guilty about having all white flour. It probably made them just a little drier. So good!
I sometimes forget about your blog---but thanks to this recipe, it will now be a regular visit!
The flower photos are glorious!
Anonymous
Vaishali,
This turned out great!! I had 2 overripe bananas.. made the batter, put it in the muffin trays and froze it overnight. Baked it today morning and the kids got to eat muffins for breakfast..Didn't have time to make the frosting, but was wondering if you had any ideas to incorporate peanut butter into the batter itself?
Thanks
Ambica
Vaishali Honawar
Ambica, that's wonderful! If you wanted to add the peanut butter to the recipe, you might try replacing the coconut oil with an equal amount of peanut butter and 2 tbsp of applesauce. Whisk them together well and then add.
Vaishali Honawar
They taste fabulous without the frosting. But if you want to bake a cake I'd recommend my banana cake recipe.
Anonymous
Hi Vaishali,
How did these cupcakes taste without frosting?
Also with the given proportion, I believe I can make 9X9 inch square cake. How much baking time would you recommend?
Thanks
Mel
There is so much I can relate to in this post - buying a house when real estate was at it's prime, spending many hours on home renovations and gardening. Our garden also has some special places where we like to go and reflect - red rose bushes planted over our first dear cat Samba, and of course Jasper's little corner with a Japanese Maple surround by perennials.
You have some gorgeous flowers in your garden and I especially love Lucy's stunning pink rose! Your cupcakes look beautiful too!
divya
Tempting clicks . Looks yummy
Priya Suresh
Omg, love ur garden and stunning flowers, very bright and fresh..Those cupcakes looks extremely attractive and love that frosting.
Nayna Kanabar
These look delicious pls do link them to Lets cook with nuts event at simply.food
Anu Shoj
beautiful garden...luv these cupcakes..
Anu's Healthy Kitchen - Broken Wheat, Oats, Almonds and Coconut Ladoo
veggie4ayear
Mmmmm Banana cupcakes with PB frosting are my fav! Your recipe looks awesome. Can't wait to try them!
Sharmila
My! What beautiful flowers! The cupcakes look deliciuos too ... especially the frosting. 🙂
Chitz
Lovely & beautiful looking flowers.. Such a variety & colour u have out there !! And the banana cupcakes too look yum !
Manasi
I love me a good banana cupcake! I am yet to try peanut butter frosting, PB usually gives me a *severe* migraine, but I have to try it once. I do love PB..
Your garden flowers are lovely.
Gayathri Ramanan
love your garden and beautiful, eye captivating flowers ...Like your easy to make cupcakes, so delicious and yummy frosting on top...