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Banana cupcake topped with peanut butter frosting and crushed peanuts.
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5 from 15 votes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cupcakes, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 493kcal

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

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