Banana Cupcakes
Add walnuts or leave them out~ it's your option! But the shelf stable cream cheese icing is really what makes these cupcakes so fantastic!
Ingredients
For the Banana Cupcakes
- 1 cup + 2 Tablespoons All Purpose Flour 140g
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 5 Tbs Vegan Butter 70g
- 10 Tbs Granulated Sugar 128g
- ⅛ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 2 teaspoons Egg Replacer
- 2 teaspoons Vanilla Extract 10ml
- 1 cup Ripe Mashed Banana 1 large approx 175g
- ⅓ cup Plant Milk 78ml
- ½ cup Chopped lightly toasted walnuts
For the icing
Instructions
- Preheat oven to 350℉ & line your cupcake tin with paper liners
- Cream the vegan butter with the sugar on medium high speed until light & fluffy, This will take approximately 4 minutes.
- Scrape the bottom & sides of the bowl thoroughly for an even mix
- Sift the flour, baking powder, baking soda, egg replacer, salt & cinnamon.
- Combine the vanilla extract with the plant milk
- Once the butter is creamed sufficiently add 1/3 of the sifted dry ingredients & mix just until combined not any longer
- Next add ½ of the milk/vanilla & mix just until blended
- Add another 1/3 of the dry ingredients while mixing on low, then add the remaining milk, then the last of the dry.
- Add the banana last along with the optional walnuts & mix to incorporate
- Scoop the batter into paper lined cupcake molds filling ¾ full & bake immediately for 20- 25 minutes or until springy to the touch when you gently press the centers
- Cool completely while you prepare the cream cheese icing according to that recipe post
- Ice cupcakes & sprinkle with additional chopped toasted nuts *optional
Video
Notes
Read the notes for success section above the recipe
Storage Banana cupcakes can be stored at room temperature for up to 3 days in an airtight container or refrigerate for longer storage up to 1 week
Tried this recipe?Let us know how it was!