I rarely make cupcakes!
But I’ll make an exception for these Banana Cupcakes with Cream Cheese Frosting!
Guaranteed these are the most moist and delicious banana cupcakes you will ever try
The Cream Cheese Frosting is so perfect with my new recipe for No Refrigerator~ No Cream Cheese Cream Cheese Icing
Nuts or no nuts this recipe is going to become one of your forever favorites!
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Notes for Success:
Upon creation of this recipe you will see that I was using The Plant Based Egg ~ Egg Replacer by Freely Vegan
Since it is no longer available I have since stopped promoting it and I now use Bob’s Red Mill as a 1:1 sub *not sponsored
Sub in any other dry blend egg replacer of your choice equivalent to 1 egg
Or use 1 Tbs flax meal reconstituted with 3 Tbs of the plant milk from the recipe below.
Soy milk is my plant milk of choice in most of my baking recipes
But for those wanting to avoid soy you can use any plant milk you prefer
This original method of making vegan cream cheese icing is a very fragile one
Since vegan cream cheese likes to break down into a soupy mess when it is mixed
Be sure to check out the No Cream Cheese version of cream cheese icing instead of the recipe I show in the video!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE CUPCAKES
Yield: 12 cupcakes
Banana Cupcakes with Cream Cheese Frosting
Prep Time
1 hour
Cook Time
25 minutes
Total Time
1 hour 25 minutes
Ingredients
For the Banana Cupcakes
- All Purpose Flour 1 cup + 2 Tablespoons (140g)
- Baking Powder ½ teaspoon
- Baking Soda ½ teaspoon
- Vegan Butter 5 Tablespoons (70g)
- Granulated Sugar ½ cup + 2 Tablespoons (128g)
- Salt 1/8 teaspoon
- Ground Cinnamon ¾ teaspoon
- Egg Replacer 2 teaspoons *see notes
- Vanilla Extract 2 teaspoons (10ml)
- Ripe Mashed Banana 1 large for 1 cup volume (approx 175g)
- Plant Milk 1/3 cup (78ml) *see notes
- Chopped lightly toasted walnuts *optional ½ cup
For the icing
Instructions
- For the banana cake batter:
- Cream the slightly softened vegan butter with the sugar on medium high speed until light and fluffy, this will take approximately 4 minutes.
- Stop and scrape the bottom & sides of the bowl for an even mix
- Sift the flour, baking powder & baking soda, the egg replacer with the salt & cinnamon.
- Combine the vanilla extract with the soy milk
- Once the butter is creamed sufficiently add 1/3 of the sifted dry ingredients & mix just until combined
- Add ½ of the soy milk vanilla & mix just until blended
- Add another 1/3 of the dry ingredients while mixing on low, then add the remaining milk and then the last of the dry.
- Add the mashed banana last along with the optional walnuts & mix well to incorporate
- Scoop the batter into paper lined cupcake molds filling ¾ full and bake immediately in a preheated 350°F oven for about 25 minutes or until springy to the touch when you gently press the centers
- Cool completely while you prepare the 2 2 2 cream cheese icing according to that recipe post
- Ice cupcakes and sprinkle with additional chopped toasted nuts *optional
Notes
Un-iced cupcakes can be stored at room temperature for up to 3 days in an airtight container. refrigerate for longer storage up to 1 week
Iced cupcakes with Cream cheese icing must be refrigerated, unless you are using the 2-2-2 recipe then they can stay out at room temperature
