Vegan Peanut Butter Banana Cupcakes
Vegan cupcakes inspired by Elvis Presley! Moist banana cake topped with creamy peanut butter frosting.
- 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
2 c all purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1/2 tsp cinnamon
1 c mashed banana (about 2 bananas)
1 c nondairy milk
1/2 c canola oil
2 tsp white or apple cider vinegar
2 tsp vanilla extract
For the Frosting
1/2 c vegan butter
1/4 c non-hydrogenated shortening
2/3 c creamy peanut butter
2 1/2 c powdered sugar, sifted
1 tsp vanilla extract
2 tbsp nondairy milk
banana chips and roasted peanuts for decorating
Instructions
- 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 all purpose flour, sugar, baking powder, baking soda, salt and cinnamon. Add mashed banana, nondairy milk, canola oil, vinegar and vanilla to a smaller bowl and whisk until smooth. Pour wet ingredients into dry ingredients and whisk 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, 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.
- 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!
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/
