vegan banana cupcakes
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5 from 2 votes

Banana Cupcakes with Peanut Butter Frosting

Banana Cupcakes Makes 12 cupcakes
Cook Time45 mins
Total Time45 mins
Course: Dessert
Servings: 12 cupcakes
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • For the Banana Cupcakes:
  • Dry ingredients:
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Wet ingredients:
  • 1 cup of mashed , very ripe bananas (2 large bananas. If you want an intense banana flavor, use 1 1/2 cups of banana puree-- about 3 large bananas-- and reduce the amount of nondairy milk to 1/2 cup)
  • 1 cup nondairy milk , like almond or soy
  • 1/3 cup coconut oil
  • 2/3 rd cup sugar
  • 2 tsp pure vanilla extract
  • For the Peanut Butter Frosting:
  • 1 cup smooth peanut butter
  • 8 tbsp vegan butter , like Earth Balance
  • 1/4 cup coconut oil
  • 2 cups powdered sugar


  • Make the Banana Cupcakes:
  • Sift together the dry ingredients in one bowl.
  • Mix the wet ingredients 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, 1/2 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.