If you are looking for an easy vegan dessert, try this vegan banana vanilla cupcakes recipe. It’s great for a Sunday branch or a birthday party!
Vanilla Cupcakes
- 230g flour
- 150g raw sugar
- 3 tablespoons vanilla extract
- 50ml canola oil
- ½ teaspoon Himalayan salt
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- 250ml organic soy milk
Banana Frosting
- 100g vegan butter
- 3 tablespoons banana extract
- 3 tablespoons vanilla extract
- 300 g raw sugar
Method:
Step 1
Preheat the oven to 180°C and line a cupcake tray with 12 cupcake liners.
Step 2
In a bowl mix flour, raw sugar, salt, baking soda, vanilla extract, white vinegar, and soy milk, and whisk until you get rid of any big lumps.
Step 3
Pour the batter evenly into the 12 cupcake liners.
Step 4
Place into the oven and bake for 20-25 minutes. Check the cupcakes at 25 minutes and if a toothpick inserted into the centre doesn’t come out clean, bake for a further 5 minutes.
Step 5
Transfer cupcakes to a cooling rack and allow to cool thoroughly before frosting.
Step 6
Prepare the frosting by mixing the vegan butter, raw sugar, banana, and vanilla extracts with an electric mixer on low speed, gradually increasing speed until you have a smooth frosting.
Step 7
If you are serving cupcakes right away decorate them with fresh banana slices.
Tips
- Banana cupcakes keep well in an airtight container at room temperature for 3-4 days.
- You can decorate them with almond flakes or dried coconut.
- Banana cupcakes can be frozen for up to 4 months.
Try these vegan banana vanilla cupcakes and don’t forget to share this recipe with your friends!
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.