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vegan banana cupcakes
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5 from 2 votes

Vegan Banana Cupcakes with Peanut Butter Frosting

Tender and delicious banana cupcakes made without eggs or dairy, and on top goes a smooth and delicious peanut butter frosting
Prep Time11 minutes
Cook Time27 minutes
Initial cooling10 minutes
Total Time48 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan Banana Cupcakes, Vegan Peanut Butter Frosting
Servings: 12 cupcakes
Calories: 452kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

For the banana cupcakes:

  • 1 ½ cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed bananas (measure after mashing; about 2 large, very ripe bananas. For more banana flavor, use 1 ½ cups banana puree and reduce the 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 (such as Earth Balance)
  • ¼ cup coconut oil (plus a little more as needed to loosen the frosting)
  • 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°F 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.

Notes

  • The total includes 10 minutes initial cooling in the tin. Allow additional time for the cupcakes to cool completely on the rack before frosting; prepare the frosting while they cool.

Nutrition

Serving: 1cupcake | Calories: 452kcal | Carbohydrates: 54g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Sodium: 299mg | Potassium: 273mg | Fiber: 2g | Sugar: 34g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg