Can I use frozen bananas for the cupcakes?

Yes! Just make sure to thaw and drain them before mashing. Frozen bananas release extra moisture when thawed, which can throw off your batter consistency if not removed.

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

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.

What kind of peanut butter works best for the frosting?

Shelf-stable creamy peanut butter (like Jif or Skippy-style) works best—it creates a super smooth, stable frosting. Natural peanut butter can separate or be too oily, making the frosting tricky to work with.

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.

Can I make the frosting in advance?

Absolutely! You can make the peanut butter frosting up to 2–3 days in advance . Store it in an airtight container in the fridge, then let it soften at room temperature and re-whip before using.

Vegan Peanut Butter Banana Cupcakes

Peanut butter banana cupcake topped with a banana chip.

Print Recipe

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Moist banana cupcakes topped with creamy peanut butter frosting - the perfect salty-sweet dessert!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 22 minutes
Total Time: 1 hour
Yield: 14 Cupcakes 1x
Category: Cakes and Cupcakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Cupcakes

1 cup mashed banana (about 2 bananas)

1 cup nondairy milk

1/2 cup canola oil

2 teaspoons white or apple cider vinegar

2 teaspoons vanilla extract

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

2 cups all purpose flour

For the Frosting

1/2 cup vegan butter, softened

1/4 cup non-hydrogenated shortening

2/3 cup creamy peanut butter

2 1/2 cups powdered sugar, sifted

1 teaspoons vanilla extract

2 tablespoons nondairy milk

*banana chips and roasted peanuts for decorating

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and line a 12 cup cupcake pan with paper liners. Set aside.
Cake Batter: Mash your bananas in a large mixing bowl thoroughly. Add the nondairy milk, canola oil, vinegar and vanilla to the bowl and whisk together. Add the granulated sugar, baking powder, baking soda, salt and cinnamon to the bowl and mix until ingredients are well-distributed. Sift in the flour and mix until just combined. Do not over-mix.
Bake: Grab your prepared cupcake pan and fill each liner about 3/4 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. Allow cupcakes to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Frosting: While cupcakes are cooling, make the frosting. Add vegan butter to a large bowl and beat with an electric hand mixer or stand mixer until smooth. Add the shortening and peanut butter to the bowl and beat until combined. Sift in the powdered sugar, and pour in the vanilla and nondairy milk. Beat again until frosting comes together.
Assemble: Once cupcakes are completely cool, start frosting! 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. Serve!

Equipment

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Notes

*Prepared cupcakes will keep in an airtight container at room temperature for 2-3 days. Unfrosted cupcakes can be frozen for up to 1 month.

*It’s always better to use “unnatural” peanut butter in baking as it is better mixed, making measurement much more accurate. Jif and Skippy are good options.

Find it online: https://censoredbaker.com/vegan-peanut-butter-banana-cupcakes/