Prep 10 mins
Cook 20 mins
This recipe came from Vegan Cupcakes Take Over The World, but I made a small modification with the frosting (using much less, trust me, it doesn't need much). No one will believe you when you tell them they're vegan. The cupcakes taste like moist banana bread. Double frosting recipe to create cupcakes like the ones in the photo. My favorite vegan margarines to use for baking include Earth Balance and Nucoa (in the tub, although it's been impossible to find lately).
- 118.29 ml mashed banana (over ripe)
- 295.73 ml all-purpose flour
- 1.23 ml baking soda
- 4.92 ml baking powder
- 2.46 ml salt
- 177.44 ml granulated sugar
- 78.07 ml canola oil or 78.07 ml vegetable oil
- 158.51 ml rice milk or 158.51 ml soymilk
- 7.39 ml vanilla extract
- 2.46 ml almond extract
- 59.14 ml margarine, softened
- 29.58 ml shortening
- 78.07 ml creamy peanut butter
- 7.39 ml vanilla extract
- 295.73 ml powdered sugar, sifted
- 14.79-29.58 ml soymilk
- Preheat your oven to 350 degrees and line your pan with paper liners.
- Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.
- Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well.
- In a smaller bowl, whisk together the oil, soy or rice milk, vanilla extract, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, but donï¿½t over mix or youï¿½ll get tough cupcakes. Small lumps are fine. Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean. Cool completely before frosting.
- With an electric mixer, cream together margarine and shortening until smooth. Add peanut butter and vanilla, beat until very smooth. Beat in confectioners sugar, mixture will be very stiff (You may need to add an extra 1/8 cup confectioners sugar). Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.
These are the best cupcakes I've ever had!! I've made them a couple times and will be making them again soon. They do taste like banana bread with a delicious peanut buttery frosting. SO moist and no one could even tell that they were vegan. I used almond milk.
Making these for they second time, they are just amazing!! Really sweet though, but hey some of us like that! Really moist and noone knows they are vegan if you dont tell them. I double the frosting as suggested and use my frosting pip (or zip-lock) and they look beautiful.
I have made this recipe (cake part only) a number of times. I use rice milk or milk, almost black bananas and leave out the almond extract. They are so soft, light, and quite tasty! I love how fast the batter comes together, too. I heavily sprinkle the tops with turbinado sugar before baking. Thanks for sharing such a great recipe!