“Can I have your cupcakes instead,” asked me BFF at her son’s bday party. Like many allergy moms, I travel with cupcakes, cookies and snacks to parties. Yesterday, I didn’t feel like making traditional cupcakes, so transformed our banana bread recipe into this dreamy treat. Topped it off with some vegan cream cheese frosting and a sprinkle of cocoa powder, for a little extra flair as well. This recipe is dairy, egg and nut-free and stays good refrigerated in well-sealed container for 3 days. Leave us a message in your comments and share a pic with us on @from.scratch.with.love.cooking!
Dreamy Banana Cupcakes with Vegan Cream Cheese Frosting
Vegan cream cheese frosting?! Yep, we've done it. This recipe will leave vegans and non-vegans alike grabbing at the dessert tray and asking for your banana cupcake recipe.
Ingredients
- 2 ripe bananas you’ll want bananas with lovely brown spots on them
- 1/2 cup olive oil
- 3/4 cup unsweetened apple sauce
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup instant oats
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/3 cup brown sugar
Vegan Cream Cheese Frosting
- 1/2 cup Earth Balance vegan butter
- 3/4 cup Violife Vegan Cream Cheese we've also used Daiya vegan cream cheese too
- 1 and 3/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Set your oven for 350 degrees. I try and use the convection option whenever possible. If you are not using muffin tins, I like to spray a touch of olive oil into the tins. Get out your bowl and mash up the bananas. Make sure no large lumps are visible. Then add in the wet ingredients – applesauce, EVOO, vanilla extract. Use a hand mixer, medium speed, about 1-2 min.
- In a separate bowl mix the dry ingredients – flour, baking powder baking soda, brown sugar and salt–whisk around to it’s all nicely sifted together.
- Time to mix the bowls together! Spoon in the wet ingredients into the dry and mix together using a handheld mixer, medium speed. Put the batter into the muffin tins. I like to fill them up 3/4 of the way up.
- Bake at 350 degrees F for 20-25 minutes. 24 minutes is the sweet spot in my oven, but I give a range of 20-25 as every oven is slightly different! Once cooked, cool before icing them with frosting.
- While cupcakes are cooling, take out a medium sized bowl. First cream the vegan butter and cream cheese. We use a hand-held mixer on low for 1-2 minutes until nice and creamy. Add in vanilla extract and powdered sugar. Mix again for 1-2 minutes until nice and creamy. If you need extra sweetness, add in 1-2 tbsp of powdered sugar. Refrigerate frosting for 15 minute before spreading. Enjoy!
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