Birthday Party Banana Cupcakes
Refined sugar-free, dairy-free, vegetarian, high fiber, heart-healthy, gluten-free
Here you are…a perfect banana cupcake ready to decorate with your favorite frosting and playful topping. This is such a simple cupcake to make - all in one bowl. It is a yummy canvas for chocolate, banana or vanilla frosting. It even works well with strawberry. I used organic rose petals to decorate mine. The flavors melt perfectly with sweet ripe bananas. You could also pair these with mango or coconut flakes. Have a party just to decorate your festive cupcakes! A perfect gluten-, dairy- and refined sugar-free cake to share with kids.
Birthday Party Banana Cupcakes
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023
Ingredients
Wet
2 cups extra ripe bananas
1 and 1/3 cups coconut sugar
2 eggs
2/3 cup olive oil
Dry
2 and 1/2 cups brown rice flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
Makes 24 cupcakes
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Instructions
1. Preheat oven to 350ºF/180ºC. Grease two 12-cup cupcake tins liberally with olive oil or line them with cupcake papers.
2. Combine bananas, coconut sugar, eggs and olive oil in a large bowl. Using either a stand mixer or hand blender beat on medium speed until light in color, about 3 to 4 minutes.
3. Add into the wet ingredients brown rice flour, baking powder, cinnamon, baking soda and salt. Stir until just blended. Pour batter into cupcake tins. Bake for 16 minutes.
4. Assemble cupcakes using one of my vegan frostings, topped with rose petals, chocolate chips, natural sprinkles, or dried banana chips.
Photos by Brian Byllesby
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!