Vegan Banana Cupcakes with Cream Cheese Frosting
Prep time
Bake time
Total time
If you use another egg replacer of your choice or even flax, you will add the reconstituted egg replacer to the recipe after the creaming in the first step, then proceed with the recipe as written.
Preheat the oven to 375°F and line your cupcake molds with paper liners
Serves: 12 cupcakes
  • For the Banana Cupcakes:
  • All Purpose Flour 1 cup + 2 Tablespoons (140g)
  • Baking Powder ½ teaspoon
  • Baking Soda ½ teaspoon
  • Vegan Butter 5 Tablespoons (70g)
  • Granulated Sugar ½ cup + 2 Tablespoons (128g)
  • Salt ⅛ teaspoon
  • Ground Cinnamon ¾ teaspoon
  • Plant Based Egg Replacer 2 teaspoons *or any egg replacer you prefer according to the package instructions for 1 egg
  • Vanilla Extract 2 teaspoons (10ml)
  • Ripe Mashed Banana 1 large for 1 cup puree (approx 175g)
  • Plant Milk ⅓ cup (78ml)
  • Chopped lightly toasted walnuts *optional ½ cup
  • For the Cream Cheese Icing:
  • Softened Vegan Butter 8 tablespoons (112g)
  • Confectioners Sugar 2 cups (240g)
  • Vanilla Extract 1 teaspoon
  • Vegan Cream Cheese 2 -8ounce packages (454g)
  • Apple Cider Vinegar 1 teaspoon *optional
  1. For the banana cake batter:
  2. Cream the softened vegan butter with the sugar on medium high speed until light and fluffy, this will take approximately 4 minutes.
  3. Stop and scrape the bottom & sides of the bowl for an even mix
  4. Sift the flour, baking powder & soda, the plant based egg *if using* with the salt and cinnamon.
  5. Combine the vanilla extract to the soy milk
  6. Once the butter is creamed sufficiently add ⅓ of the sifted dry ingredients and mix just until combined
  7. Add ½ of the soy milk vanilla mixture and mix just until blended
  8. Add another ⅓ of the dry ingredients while mixing on low, then add the remaining milk and then the last of the dry.
  9. Add the mashed banana last mix well to incorporate
  10. Scoop the batter into paper lined cupcake molds filling¾ full and bake immediately in a preheated 375°F oven for 10 minutes, then turn the oven down to 350°F to bake the rest of the way
  11. Total bake time should be about 25minutes or until springy to the touch when you gently press the centers
  12. Cool completely while you prepare the cream cheese icing
  13. In a large bowl BY HAND mix the softened vegan butter with the confectioners sugar until smooth
  14. Add the vanilla extract and the apple cider vinegar then add the vegan cream cheese and blend smooth
  15. Ice cupcakes and sprinkle with additional chopped toasted nuts *optional
Un-iced cupcakes can be stored at room temperature for up to 4 days in an airtight container.

Iced cupcakes with Cream cheese icing must be refrigerated, however buttercream or fudge iced cupcakes can stay out at room temperature
Recipe by Gretchen's Vegan Bakery at