Vegan Cupcakes with chocolate-peanut butter-frosting

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

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 dark chocolate-peanut butter frosting
fresh strawberry 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 22 minutes until the tops are set. Let cool completely.
5. Assemble cupcakes by topping them with Megan’s vegan PB dark chocolate frosting and banana and strawberry slices. It’s Party Time!

Photos by Brian Byllesby

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