Vegan Banana Cupcakes with Chocolate Frosting

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023

Ingredients

1 and 1/2 cups ripe mashed bananas
1 and 1/2 cups coconut sugar
1 and 1/3 cups plant-based milk
1/2 cup olive oil
1 tablespoon vanilla extract
2 and 1/2 cups gluten-free flour mix*
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Topping
Megan’s vegan milk chocolate frosting
vegan whipping cream
fresh cherries and banana slices

Makes 24 cupcakes

*use my gluten free 1-to-1 flour mix recipe or a store-bought 1-to-1 GF baking flour mix.

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Instructions

1.  Preheat oven to 350ºF/180ºC. Coat two 12-count cupcake tins liberally with baking spray or line with cupcake papers - 24 total.
2.  Using a hand mixer or whisk, combine mashed banana, sugar, milk, olive oil and vanilla - blend until fluffy. 
3.  Whisk together flour, baking powder, baking soda and salt. Fold into wet batter just to combine. Do not over mix. Pour batter into 24 cupcakes.
4.  Bake 18 minutes until the tops are set. Let cool completely.
5. Assemble cupcakes by topping them with Megan’s vegan milk chocolate frosting, vegan whipping cream, a banana slice and fresh cherry. It’s Party Time!

Photos by Mossmedia

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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!