Vegan Banana Cupcakes With Peanut Butter Frosting

Vegan Banana Cupcakes With Peanut Butter Frosting Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes


For the Banana Cupcakes:

2 cups All Purpose Flour (250g)

1 cup Light Brown Sugar (200g)

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1 tsp Cinnamon

1 and 1/3 cups Mashed Ripe Banana (300g)

1/2 cup Soy Milk (120ml) or other non-dairy milk

1 tsp Lemon Juice

3 Tbsp Coconut Oil (45g)

2 Tbsp Applesauce

1 Flax Egg 1 Tbsp Ground Flaxseed + 3 Tbsp Hot Water

1 tsp Vanilla Extract

For the Peanut Butter Frosting:

2 cups Powdered Sugar (250g)

1/3 cup Vegan Butter (75g)

1/3 cup Creamy Peanut Butter (83g)

1 tsp Vanilla Extract

1 Tbsp Soy Milk or other non-dairy milk


1Preheat the oven to 350°F (180°C).

2Sift the flour into a mixing bowl and add the brown sugar, baking powder, baking soda, salt and cinnamon.

3Mix the lemon juice with the soy milk and allow to curdle.

4Add the bananas to a blender jug along with the soy milk and lemon juice, coconut oil and applesauce. Blend until smooth. Pour this over the dry ingredients and mix in.

5Prepare your flax egg by mixing 1 Tbsp of flaxseed meal with 3 Tbsp of Hot Water and allowing to sit for a minute to become gloopy. Add the flax egg to the mixing bowl along with the vanilla and mix in.

6Line a cupcake tray with liners and divide the batter evenly between them. Bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.

7Transfer the cupcakes to a wire cooling rack and allow to cool completely before frosting.

8Prepare your peanut butter frosting. Add the powdered sugar, vegan butter, peanut butter, vanilla and soy milk to the bowl of an electric mixer and starting at slow speed gradually increase speed until the frosting is thick and smooth.

9Frost the cupcakes and top with some crushed peanuts (optional).

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