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    Home » Cakes and Cupcakes

    Vegan Banana Cupcakes

    Published: Nov 20, 2021 Updated: Nov 20, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Banana Cupcakes

    These vegan banana cupcakes are moist, light and fluffy and totally delicious! Topped with a rich and creamy vegan peanut butter frosting.

    Vegan banana cupcakes topped with peanut butter frosting and crushed peanuts.

    Chocolate and peanut butter may be a match made in heaven, but you know what’s also a match made in heaven? Banana and peanut butter!

    So when I decided to make some vegan banana cupcakes, the natural choice for the frosting was vegan peanut butter frosting.

    And honestly the combo is just dreamy. I think you will love it just as much as we did.

    And if you love banana desserts then you’ll also love our vegan banana cake, vegan banana bread muffins and vegan banana bread.

    What Goes Into These Cupcakes:

    Photo of the ingredients needed to make vegan banana cupcakes.

    Ingredient Notes

    • Ripe bananas – are the crucial ingredient in these muffins. They must be yellow and spotty (no green in sight) for the ideal level of sweetness.
    • Apple cider vinegar – reacts with the baking soda giving these cupcakes a beautiful rise. You can also use distilled white vinegar.
    • Soy milk – can be replaced with another non-dairy milk.
    • Canola oil – can be replaced with vegetable oil.
    Vegan banana cupcakes topped with peanut butter frosting and crushed peanuts.

    How To Make Vegan Banana Cupcakes

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add white granulated sugar, light brown sugar, baking soda, salt and cinnamon and mix together.
    Collage of two photos showing dry ingredients added to mixing bowl and mixed together.
    • Add mashed banana, soy milk, canola oil, vanilla extract and apple cider vinegar and mix into a thick batter. Don’t over-mix.
    Collage of two photos showing wet ingredients added to mixing bowl and mixed into a thick batter.
    • Divide the batter evenly between 12 cupcake liners in a cupcake tray.
    • Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
    Collage of two photos showing banana cupcakes in a cupcake tray before and after baking.
    • Transfer the cupcakes to a wire cooling rack to cool completely before frosting and decorating.
    Two photo collage showing banana cupcakes cooling on a wire cooling rack and then frosted with peanut butter frosting.

    Frosting Options

    We love the pairing of vegan peanut butter frosting with these cupcakes. And of course sprinkle some crushed peanuts on top!

    However, our vegan lemon buttercream frosting would also be divine on these cupcakes or try our vegan cream cheese frosting.

    Vegan banana cupcakes topped with peanut butter frosting and crushed peanuts.

    Baker’s Tips

    Measure the flour properly. If you have a food scale then weigh your flour on the food scale for the best accuracy. Otherwise use the spoon and level method: spoon your flour into your measuring cup (don’t scoop it and don’t pack it into the cup) and then level off the top with a knife.

    Don’t over-mix the batter. There’s a reason I always mix my cake and cupcake batters by hand and never in the stand mixer – it’s too easy to over-mix! Mix the batter until it’s just combined and then stop mixing.

    Bake immediately. As soon as you’ve divided the batter between your cupcake liners then place them in the oven to bake. If the batter sits too long it can affect the texture and rise of your cupcakes.

    Gluten-free. For a gluten-free version of these vegan banana cupcakes the best option would be to try a gluten-free all purpose baking blend instead of the regular flour.

    Frosted vegan banana cupcake with the liner pulled down.

    Storing and Freezing

    Keep your cupcakes covered at room temperature and consume within 2-3 days. Or keep them covered in the fridge for up to a week. Let them come to room temperature before serving.

    Frosted or unfrosted cupcakes can also be frozen for up to 3 months. Thaw them overnight in the fridge and then let them come to room temperature on the counter before serving.

    Vegan banana cupcake cut in half.

    More Delicious Vegan Cupcakes

    1. Vegan Lemon Cupcakes
    2. Vegan Strawberry Cupcakes
    3. Vegan Biscoff Cupcakes
    4. Vegan Chocolate Cupcakes
    5. Vegan Red Velvet Cupcakes
    6. Vegan Carrot Cake Cupcakes

    Did you make this recipe? Be sure to leave a comment and rating below!

    Banana cupcake topped with peanut butter frosting and crushed peanuts.

    Vegan Banana Cupcakes

    These vegan banana cupcakes are moist, light and fluffy and totally delicious! Topped with a rich and creamy vegan peanut butter frosting.
    5 from 15 votes
    Print Pin Rate
    Course: Cupcakes, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12
    Calories: 493kcal
    Author: Alison Andrews

    Ingredients

    For the Banana Cupcakes:

    • 2 cups All Purpose Flour (250g)
    • ½ cup White Granulated Sugar (100g)
    • ½ cup Light Brown Sugar (100g)
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • 1 teaspoon Cinnamon
    • 1 cup Mashed Ripe Banana (225g)
    • ½ cup Soy Milk (120ml) or other non-dairy milk
    • ½ cup Canola Oil (120ml) or Vegetable Oil
    • 1 teaspoon Vanilla Extract
    • 1 Tablespoon Apple Cider Vinegar

    Frosting:

    • 1 Recipe Vegan Peanut Butter Frosting
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C). Line a cupcake tray with 12 cupcake liners.
    • Sift all purpose flour into a mixing bowl and add white granulated sugar, light brown sugar, baking soda, salt and cinnamon and mix together.
    • Add mashed banana, soy milk, canola oil, vanilla extract and apple cider vinegar and mix into a thick batter. Don't over-mix.
    • Divide the batter evenly between 12 cupcake liners in a cupcake tray.
    • Bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
    • Transfer the cupcakes to a wire cooling rack to cool completely before frosting and decorating.

    Notes

    1. Measure the flour properly. If you have a food scale then weigh your flour on the food scale for the best accuracy. Otherwise use the spoon and level method: spoon your flour into your measuring cup (don’t scoop it and don’t pack it into the cup) and then level off the top with a knife.
    2. Ripe bananas – are the crucial ingredient in these muffins. They must be yellow and spotty (no green in sight) for the ideal level of sweetness.
    3. Gluten-free. For a gluten-free version of these cupcakes the best option would be to try a gluten-free all purpose baking blend instead of the regular flour.
    4. Storing: Keep your cupcakes covered at room temperature and consume within 2-3 days. Or keep them covered in the fridge for up to a week. Let them come to room temperature before serving.
    5. Freezing: Frosted or unfrosted cupcakes can also be frozen for up to 3 months. Thaw them overnight in the fridge and then let them come to room temperature on the counter before serving.
    6. Nutrition information includes vegan peanut butter frosting. 
    7. This recipe was first published in September 2017. It has been updated with new photos and an improved recipe. 

    Nutrition

    Serving: 1Serve | Calories: 493kcal | Carbohydrates: 77g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 238mg | Potassium: 160mg | Fiber: 2g | Sugar: 58g | Vitamin A: 412IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. SK says

      November 11, 2022 at 4:57 pm

      Can I sub either coconut oil or unsweetened applesauce for the vegetable oil?

      Reply
      • Alison Andrews says

        November 14, 2022 at 10:19 am

        Sure, both options would work.

        Reply
    2. Katharine says

      November 09, 2022 at 10:09 am

      I just made these (not my first bake from your website, all of which have been spot on!) and they were amazing! I used white rye flour as I’m wheat intolerant, and they rose beautifully! I didn’t make the icing as I only have natural peanut butter in the cupboard and I was happy with a banana breakfast muffin type result. Thanks for all the amazing recipes!5 stars

      Reply
      • Alison Andrews says

        November 09, 2022 at 10:11 am

        So happy you enjoyed them! Thanks for sharing and the awesome review Katharine!

        Reply
    3. Chelvi says

      October 30, 2022 at 5:38 pm

      I baked this today and it came out so good. I usually bake with egg and sometimes they don’t turn out good and look flat at the top. These were perfect – the top came out like a dome, outside firm, inside soft and tasted so good. I halved the brown sugar since I don’t like too sweet, still perfect.5 stars

      Reply
      • Alison Andrews says

        November 01, 2022 at 12:58 pm

        Awesome! Thanks for the great review Chelvi!

        Reply
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