Vegan Peanut Butter Banana Cupcakes

I'm not sure why it's necessary to give Elvis credit for all things peanut butter-banana, but it is. It just is. These Vegan Peanut Butter Banana Cupcakes are obviously inspired by the King of Rock and Roll himself. Moist banana cake topped with creamy peanut butter frosting. The favorite of Elvis Presley can now be the favorite of all!

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Ingredients Needed for Vegan Peanut Butter Banana Cupcakes

You'll need the following ingredients to make these amazing cupcakes. Here is your grocery list:

Dry Ingredients

• All-Purpose Flour (2 cups): All-purpose flour is finely ground wheat flour with a neutral flavor and smooth texture. It will serve as the base of the cupcake batter, providing structure and helping the cupcakes rise when baked.
• Sugar (1 cup): Sugar not only sweetens the cupcakes but also contributes to their texture, helping to create a tender crumb and moist cupcakes.
• Baking Powder (1 tsp): Baking powder is a leavening agent that helps the cupcakes rise and become light and fluffy. It reacts with the acidic ingredients in the batter (like vinegar and mashed banana) to create carbon dioxide gas bubbles, which expand during baking, giving the cupcakes their lift.
• Baking Soda (½ tsp): Baking soda, in combination with the vinegar in this recipe, produces carbon dioxide gas, which aids in leavening and ensures a soft and tender crumb in the cupcakes.
• Sea Salt (1 tsp): Salt enhances the overall flavor of the cupcakes by balancing the sweetness and intensifying other flavors. It also strengthens the structure of the cupcake.
• Cinnamon (½ tsp): Cinnamon adds a delightful, aromatic depth of flavor to the cupcakes, complementing the natural sweetness of the bananas.

Wet Ingredients

• Mashed Banana (1 cup, about 2 bananas): Mashed bananas are the star ingredient in these cupcakes, providing natural sweetness, moisture, and a distinct banana flavor. They also serve as an egg replacer in vegan baking.
• Nondairy Milk (1 cup): Nondairy milk, such as almond, soy, or oat milk, is plant-based milk made from nuts, soybeans, or grains. It adds liquid to the batter, ensuring the cupcakes have the right consistency.
• Canola Oil (½ cup): Canola oil is a neutral-flavored vegetable oil. It provides moisture and richness to the cupcakes while helping to keep them tender and moist.
• White or Apple Cider Vinegar (2 tsp): Vinegar reacts with the baking soda to create carbon dioxide gas, which contributes to the cupcakes' rise and helps in making them light and fluffy.
• Vanilla Extract (2 tsp): Vanilla extract is a flavoring made from vanilla beans. It adds a pleasant aroma and flavor to the cupcakes, enhancing their overall taste.

Vegan Peanut Butter Frosting Ingredients

• Vegan Butter (½ cup): Vegan butter is a plant-based alternative to dairy butter, made from oils like soybean, coconut, or vegetable oil. It serves as the base of the frosting, providing a creamy, buttery texture and flavor without using dairy products.
• Non-Hydrogenated Shortening (¼ cup): Non-hydrogenated shortening is a solid fat made from plant-based oils like palm, soy, or canola. Shortening helps stabilize the frosting, giving it structure and a smooth consistency. It also contributes to the frosting's stability at room temperature.
• Creamy Peanut Butter (⅔ cup): Peanut butter is the star ingredient in this frosting, providing a rich peanut flavor and a creamy texture. It's included to create the distinct peanut butter taste in the frosting.
• Vanilla Extract (1 tsp): Vanilla extract adds a pleasant aroma and a subtle sweetness to the frosting, enhancing the overall flavor profile.
• Nondairy Milk (2 tablespoons): Nondairy milk is used to adjust the consistency of the frosting, making it smoother and easier to spread. It also helps in achieving the desired creaminess without using dairy milk, making the frosting vegan-friendly.

Steps for Making Vegan Peanut Butter Banana Cupcakes

1. Make the Batter: Preheat oven to 350 degrees F (175 C) and line a 12 cup cupcake pan with paper liners. Set aside. In a large bowl whisk together the dry ingredients. Whisk wet ingredients together in a separate bowl. Pour wet ingredients into dry ingredients and whisk until just combined.
2. Bake: Grab your prepared cupcake pan and fill each liner about ¾ of the way full. Bake in preheated oven for 22-24 minutes or until toothpick inserted in the center of a cupcake comes out clean with only a few crumbs clinging to it.
3. Prepare the Frosting: While cupcakes are cooling, make the frosting. Add vegan butter, shortening and peanut butter to a large bowl. Beat together with an electric mixer until completely smooth. Add powdered sugar, vanilla and nondairy milk to the bowl. Continue beating until frosting comes together and no powdered sugar lumps remain.
4. Assemble: Top each cupcake with a generous amount of peanut butter frosting using a piping bag, a knife or an offset spatula. Decorate with banana chips and roasted peanuts if desired.

Tips for Making Vegan Peanut Butter Banana Cupcakes

• Use Overripe Bananas: Use ripe to overripe bananas for the best flavor. They should be soft and have brown spots on the skin. Overripe bananas are sweeter and have a stronger banana flavor.
• Mash Bananas Well: Mash the bananas thoroughly to ensure there are no large lumps. This will help distribute the banana flavor evenly throughout the cupcakes.
• Do Not Use "Natural" Peanut Butter: While it are great for normal, everyday use, natural pb is not great for baking. Get yourself an "unnatural" brand such as Jif or Skippy. You won't have any trouble measuring it and your frosting will thank you.
• Getting Ahead: If you would like to get ahead, preparing the batter in advance is not the way to do so. Cake batters are always best when baked immediately after preparation. Instead, bake your cupcakes and allow them to cool unfrosted overnight. Prepare your frosting and add it to the cupcakes before serving.
• Don't Over-Mix: When preparing your batter, mix the dry ingredients and wet ingredients in separate bowls before combining everything together. This also helps decrease the risk of over-mixing your batter once wet comes into contact with dry.
• Patience is Key: Do not continually open the oven to peak at the cupcakes while they are baking! Baking requires consistency and constant fluctuations in temperature can very negatively impact your final results. Turn on the oven light if you must but do not open the door until at least 20 minutes have passed.
• Cool Before Frosting: Do not get impatient and frost your cupcakes too soon. Wait until they have cooled completely before doing so. If you are in a rush you can set your warm cupcakes in the refrigerator to speed up the cooling process.

Frequently Asked Questions

What can I substitute for peanut butter if I have allergies?

If you have peanut allergies or prefer a different flavor, you can substitute almond butter, cashew butter, or sunflower seed butter. Just make sure your chosen alternative is smooth and unsweetened.

Do I need to use both vegan butter and shortening in the frosting?

While using both vegan butter and shortening in the frosting provides a great texture, you can use just one of them if you prefer. Using only vegan butter will result in a slightly softer frosting, while shortening will make it stiffer. A combination of both strikes a balance.

How can I make the cupcakes oil-free?

To make oil-free vegan peanut butter banana cupcakes, you can substitute applesauce or mashed bananas for the canola oil. Keep in mind that this may affect the texture slightly, making the cupcakes a bit denser.

How do I prevent the cupcakes from sticking to the liners?

To prevent cupcakes from sticking to the liners, you can use high-quality, non-stick cupcake liners. You can also lightly grease the liners with a cooking spray, but this may affect the appearance of the cupcakes.

Can I add chocolate chips to the batter for extra flavor?

Yes, you can certainly add vegan chocolate chips to the batter for a delightful chocolate and peanut butter combination. Fold them in gently just before pouring the batter into the cupcake liners.

How to Serve/Store Vegan Peanut Butter Banana Cupcakes

Serving

• Frosting: Ensure that the peanut butter frosting is generously and evenly spread on top of each cupcake. You can use a piping bag and decorative tip to create swirls or peaks for an attractive look.
• Garnishes: Elevate the presentation by adding garnishes like chopped peanuts, banana slices, a drizzle of melted vegan chocolate, or even a sprinkle of powdered sugar. These garnishes not only enhance the visual appeal but also add flavor and texture.
• Accompaniments: While vegan peanut butter banana cupcakes are delicious on their own, you can enhance the experience by serving them with a side of fresh berries, sliced fruit, or a scoop of vegan ice cream. These complementary items can add variety to your dessert spread.
• Tea or Coffee: These cupcakes pair wonderfully with a cup of hot tea or coffee. Consider serving a selection of herbal teas or specialty coffee drinks to accompany the cupcakes.

Storing

Properly storing peanut butter banana cupcakes is essential to maintain their freshness and flavor. Here's how to store them:

1. Room Temperature (Short Term):
   • If you plan to consume the cupcakes within 1-2 days, you can store them at room temperature. Place the cupcakes in an airtight container or cover them with a cake dome to prevent them from drying out.
   • Ensure the room is cool and not exposed to direct sunlight or heat sources. Excessive warmth can cause the frosting to melt.
2. Refrigeration (Longer Term):
   • If you need to store the cupcakes for more than 2 days, or if the frosting contains perishable ingredients (like vegan butter), it's best to refrigerate them.
   • Place the cupcakes in an airtight container or cover them with plastic wrap to prevent moisture loss.
3. Freezing (Longest Term):
   • Cupcakes can be frozen unfrosted for longer storage. They can keep for up to a month this way. Ensure they are completely cooled and have not been frosted before freezing.
   • Wrap each cupcake individually in plastic wrap to prevent freezer burn and place them in an airtight container or freezer-safe zip-top bags.
4. Frosting Considerations:
   • If your cupcakes have peanut butter frosting, note that peanut butter can become firm when refrigerated. Allow refrigerated or frozen cupcakes to come to room temperature before serving to restore the frosting's creaminess.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

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