Vegan cupcakes with banana & peanut butter Recipe

Recipe Description

These Vegan Cupcakes with Banana & Peanut Butter are the perfect combination of moist banana goodness and creamy peanut butter. Made without dairy or eggs, they offer a delicious, vegan-friendly dessert that anyone can enjoy. These cupcakes are perfect for a sweet snack, dessert at a party, or just a tasty treat to enjoy with a cup of tea or coffee!

Serving Details

• Servings: 12 cupcakes
• Preparation Time: 10 minutes
• Cooking Time: 20-25 minutes
• Total Time: 35-40 minutes

Ingredients

• For the cupcakes:
• 1 ripe banana, mashed
• 200g plain flour
• 150g caster sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 120ml unsweetened almond milk (or any non-dairy milk)
• 60ml vegetable oil
• 1 tsp vanilla extract
• For the peanut butter frosting:
• 200g peanut butter
• 100g powdered sugar
• 2-3 tbsp almond milk (or any non-dairy milk)
• 1/2 tsp vanilla extract

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.

Step 2: Prepare the Cupcake Batter

1. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the mashed banana, almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
4. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.

Step 3: Bake the Cupcakes

1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
2. Remove from the oven and let the cupcakes cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 4: Make the Peanut Butter Frosting

1. In a medium bowl, whisk together the peanut butter, powdered sugar, almond milk, and vanilla extract until smooth and creamy. Add more almond milk if the frosting is too thick.

Step 5: Frost the Cupcakes

1. Once the cupcakes are completely cool, spread or pipe the peanut butter frosting onto each cupcake.
2. Decorate with any additional toppings, such as chopped peanuts or banana slices, if desired.

Step 6: Serve and Enjoy

1. Serve the cupcakes immediately, or store them in an airtight container at room temperature for up to 3 days.

Nutritional Information (Per Cupcake)

• Calories: 300 kcal
• Protein: 5g
• Carbohydrates: 40g
• Fat: 15g
• Sodium: 120mg

Frequently Asked Questions

Can I use another type of nut butter?

Yes, you can substitute peanut butter with almond butter or cashew butter for a different flavor. Just make sure the consistency is similar to peanut butter for the frosting.

Can I make these cupcakes gluten-free?

Yes, you can use a gluten-free flour blend as a substitute for the plain flour to make these cupcakes gluten-free. Just ensure the blend you use is suitable for baking.

How should I store these cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days if you prefer them chilled.

Recipe by: The Cook Book | A vegan-friendly treat with banana and peanut butter goodness in every bite!