Vegan Banana Cupcakes Recipes

VEGAN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
• Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.

VEGAN CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
• Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

VEGAN BANANA CUPCAKES WITH CINNAMON ERMINE FROSTING

Steps:

• Preheat the oven to 350°F. Prepare a standard sized cupcake/muffin baking tray with paper cupcake liners.
• Sift the flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk to blend thoroughly.
• In a medium sized bowl, whisk together the mashed bananas, plant-based milk, oil, vinegar and vanilla extract.
• Pour the liquid ingredients into the dry, and mix with a spoon just until combined. Do not over mix.
• With a medium scoop or large spoon, fill the paper liners about 2/3 full with the cupcake batter. Bake for 18-22 minutes, or until a toothpick inserted comes out clean or with a few cooked crumbs. Cool the bases in the tray for 5-10 minutes, then gently transfer each cupcake to a cooling rack. Let cupcakes cool completely before frosting or the frosting will melt.
• Whisk the flour and cinnamon together in a small bowl. Pour in the cold milk slowly, whisking constantly. Pour through a fine mesh sieve into a small pot and place over medium-low heat, stirring constantly. Add the brown sugar. Once the mixture thickens and is bubbling, cook another 2 minutes stirring constantly. Do not under-cook or the frosting will taste like flour and will not thicken enough.
• Pour into a bowl and place plastic wrap directly over the surface to prevent a skin from forming. Let cool completely to room temperature.
• In a stand-mixer with whisk attachment, beat the vegan butter on high for 5 minutes, scraping down the sides as necessary. Beat in the vanilla extract. Reduce the speed to medium, and add the cooled flour mixture a spoonful at a time. Once it's all added, beat on high for about 5 minutes or until light, fluffy and silky.
• Pipe the frosting onto completely cooled cupcakes.

VEGAN BANANA CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.
• Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.
• Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.
• Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.

20 BEST VEGAN CUPCAKES EVER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegan cupcake recipe in 30 minutes or less!

ONE BOWL EASY NUTELLA CUPCAKES (SECRETLY VEGAN!)

Steps:

• Preheat the oven to 350F and place 12 cupcake liners into a cupcake tin.
• In a medium bowl, whisk together the oat flour, coconut sugar, cacao powder, arrowroot starch, and baking powder.
• Add in the dairy free milk, applesauce, and vegan butter. Use a hand mixer to mix on low speed until there are no dry streaks left.
• Divide the batter into the cupcake liners, filling them to the top.
• Place the cupcake tin into the oven and bake for 18-22 minutes, or until the toothpick comes out clean.
• Remove from the oven and allow the cupcakes to cool in their tin for 10 minutes. Then transfer them to a cooling rack to cool completely before frosting.
• Carefully remove the middle of each cupcake. Fill each cupcake with 1 tsp dairy free chocolate hazelnut spread. Place top of each cupcake on top of the filling.
• Make the chocolate buttercream. Use a hand mixer to cream the butter and chocolate hazelnut spread, about 2 minutes. Add in the coconut sugar and cacao powder and cream again. Spoon the frosting into a piping bag fitted with a piping tip.
• Pipe frosting onto each cupcake. Sprinkle with chopped hazelnuts if desired. Enjoy!

VEGAN BANANA CUPCAKES

Steps:

• Preheat your oven to 350 degrees and line your pan with paper liners.
• Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it.
• Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Gently fold the wet ingredients into the dry, don't over mix or you'll get tough cupcakes. Small lumps are fine.
• Fill liners 2/3 full, top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them inches.
• Bake 20-22 minutes or until a toothpick comes out clean.

EASY VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 356 °F (180 °C). Grease a muffin pan or line it with paper cups.
• Sift the flour, cocoa, baking powder and a pinch of ground vanilla into a bowl. Then add the baking soda and salt and whisk to combine.
• Mash the banana with a fork. Add the dairy-free milk, coffee, oil, apple cider vinegar, sugar and mashed banana to a measuring cup and mix well.
• Now pour this mixture into the bowl with the flour mixture and stir just until combined.
• Pour the batter into the prepared muffin cups and gently tap the pan a few times on the work surface so that the batter is evenly distributed. Bake the muffins for about 25 minutes or until a toothpick comes out almost clean. If you want moist cupcakes, don't overbake them.
• Let them cool in the pan, then remove.
• Add 2-3 tbsp of the soy milk in a cup and stir in the chocolate pudding powder (or cornstarch + ½ tbsp cocoa powder) until dissolved. Pour the remaining soy milk in a saucepan and bring to a boil. Whisk in the chocolate pudding mixture and sugar and bring to a boil again until it thickens. Then fill the pudding into a bowl, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature.
• Put the softened vegan butter in a bowl and beat with a hand mixer or in a food processor for a few minutes until fluffy. Add the pudding, one tablespoon at a time, while the mixer is running. Sift in powdered sugar, cocoa powder and optional vanilla. Continue mixing for a short while until you get a smooth buttercream.
• Add the chocolate buttercream into a piping bag and place in the refrigerator until ready to use, while it can firm up a bit.
• Once the cupcakes have cooled, decorate them with the buttercream and puffed amaranth as desired and enjoy!

EASY VEGAN PEANUT BUTTER FROSTING

Steps:

• Gather the ingredients.
• Stick the peanut butter in the microwave for about 10 to 15 seconds or so, in order to make it easier to work with.
• Whisk or blend together, using a mixer, all of the ingredients-peanut butter, vegan margarine, confectioners' sugar, vanilla, and soy milk (as noted here)-until smooth and creamy, adding more or less soy milk to achieve the desired consistency. Start with 1/2 teaspoon of soy milk at a time; otherwise, you run the risk of your frosting getting too thin and runny.
• Enjoy over cakes or cupcakes.