Vegan Banana Vanilla Cupcakes

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

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.

  • 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.