A vegan banana cupcake – a marvel of plant-based confection. Light and just sweet enough without being too much, they’re exactly like a really delicious slice of banana bread, but in a delicate and refined cupcake form. And when complimented with a super simple peanut butter frosting and a sprinkle of ground walnuts, these cupcakes are truly an experience that your taste buds are not going to want to miss!
Vegan Banana Cupcake Ingredients
- Whole wheat pastry flour
- Whole wheat flour
- Baking soda
- Baking powder
- Salt
- Olive oil
- Vegan butter
- Ground flaxseed
- Unsweetened almond milk
- Light brown sugar
- Mashed ripe banana
- Pure vanilla extract
- Almond extract
- Ground walnuts
How To Make A Vegan Banana Cupcake
Making a vegan banana cupcake isn’t too difficult. Here’s how you do it.
- Preheat the oven to 350°F, line 8 wells of a cupcake tin with cupcake papers, then lightly grease the cupcake papers with cooking spray.
- In a medium bowl, sift together the whole wheat pastry flour, regular whole wheat flour, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl, combine together the olive oil, slightly melted vegan butter, ground flaxseed, unsweetened almond milk and light brown sugar. Whisk thoroughly. After that, on a plate, mash 2 – 3 ripe bananas with a fork until they’re very gooey and no solid chunks remain. Add 1 ¼ cup of the mashed banana to the mixing bowl, and whisk it in well, too.
- Now, add the sifted dry ingredients to the mixing bowl, and fold everything together. Add the roughly ground walnuts, and fold them in too. Combine just until no dry flour remains – careful not to overmix.
- Fill the 8 cupcake wells full of the banana cupcake batter – almost all the way to the top of the cupcake paper. You should have enough batter for 8 full cupcake papers. Then, bake the cupcakes for 24 – 26 minutes, or until they’re golden brown on the top and spring back decently when lightly prodded with a finger. Remove the cupcakes from the oven, and let them cool completely before frosting.
Peanut Butter Frosting Ingredients
- Smooth peanut butter
- Vegan butter
- Powdered sugar, sifted
- Maple syrup
- Pure vanilla extract
How To Make Peanut Butter Frosting
The peanut butter frosting perfectly compliments this vegan banana cupcake. Here’s how to make it.
- In a medium bowl, combine together the peanut butter, room temperature vegan butter, powdered sugar, maple syrup and vanilla extract.
- Whisk really well, until the frosting is cohesive and holds its shape.
- Once the cupcakes have cooled, frost them generously with a rubber spatula or cake decorator. Garnish with more grounded walnuts.
Tips & Tricks – double the frosting recipe and load it into a piping bag for a more grandiose and fancy cupcake frosting design. Also, you can take some slices of fresh banana, and use them as garnish on top of the frosting too – for added flair.
More Vegan Cupcakes!
I hope that you enjoyed this vegan banana cupcake recipe. If you did, consider leaving a comment or recipe rating before you go.
Light Banana Cupcakes with Peanut Butter Frosting
A vegan banana cupcake – a marvel of plant-based confection. Light and just sweet enough without being too much, they're exactly like a really delicious slice of banana bread, but in a delicate and refined cupcake form.
Ingredients
- ¾ cup whole wheat pastry flour
- ½ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅜ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons vegan butter, slightly melted
- 1 tablespoon ground flaxseed
- 3 tablespoons unsweetened almond milk
- ¼ cup light brown sugar
- 1 ¼ cups mashed ripe banana, about 2 – 3 ripe bananas
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon almond extract, optional
- ½ cup ground walnuts, folded in at the end
Peanut Butter Frosting
- ¼ cup smooth peanut butter
- 2 tablespoons vegan butter, room temperature
- 2 tablespoons powdered sugar, sifted
- ½ tablespoon maple syrup
- Dash of pure vanilla extract
Garnishes
- Some ground walnuts
- Some fresh banana slices
Instructions
- Preheat the oven to 350°F, line 8 wells of a cupcake tin with cupcake papers, then lightly grease the cupcake papers with cooking spray.
- In a medium bowl, sift together the whole wheat pastry flour, regular whole wheat flour, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl, combine together the olive oil, slightly melted vegan butter, ground flaxseed, unsweetened almond milk and light brown sugar. Whisk thoroughly. After that, on a plate, mash 2 – 3 ripe bananas with a fork until they're very gooey and no solid chunks remain. Add 1 ¼ cup of the mashed banana to the mixing bowl, and whisk it in well, too.
- Now, add the sifted dry ingredients to the mixing bowl, and fold everything together. Add the roughly ground walnuts, and fold them in too. Combine just until no dry flour remains – careful not to overmix.
- Fill the 8 cupcake wells full of the banana cupcake batter – almost all the way to the top of the cupcake paper. You should have enough batter for 8 full cupcake papers. Then, bake the cupcakes for 24 – 26 minutes, or until they're golden brown on the top and spring back decently when lightly prodded with a finger. Remove the cupcakes from the oven, and let them cool completely before frosting.
- For the frosting, in a medium bowl, combine together the peanut butter, room temperature vegan butter, powdered sugar, maple syrup and vanilla extract. Whisk really well, until the frosting is cohesive and holds its shape. Once the cupcakes have cooled, frost them generously with a rubber spatula or cake decorator. Garnish with more grounded walnuts (or see below for other cupcake design tricks).Tips & Tricks: Double the frosting recipe and load it into a piping bag for a more grandiose and fancy cupcake frosting design. Also, you can take some slices of fresh banana, and use them as garnish on top of the frosting too – for added flair.
Nutrition
Serving 1 cupcake Calories 251 kcal Carbohydrates 19.2 g Protein 5 g Fat 18.5 g Saturated Fat 3.7 g Sodium 166 mg Potassium 222 mg Fiber 2.7 g Sugar 10.9 g Calcium 39 mg Iron 1 mg
Did You Make This Recipe?Tag @thatvegannephew on Instagram with the hashtag #thatvegannephew !
May you have good food in good company,
That Vegan Nephew
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