Banana Peanut Butter Vegan Cupcakes
Soft, moist banana cupcakes topped with a rich, fluffy peanut butter frosting. These dairy-free, egg-free treats come together quickly and make for a perfect sweet snack or party dessert.
Instructions
Step 1: Preheat and prepare pans
Heat the oven to 340°F (170°C). Line muffin tins with 16 paper cases.
Step 2: Combine dry ingredients
In a large bowl, whisk together the self-rising flour, golden caster sugar and baking soda until evenly mixed and free of lumps.
Step 3: Mix the wet ingredients
In a separate bowl or large jug, stir the vegan mayonnaise, mashed bananas and vanilla extract until smooth.
Step 4: Bring the batter together
Pour the wet mixture into the dry ingredients and mix gently with a spoon or spatula just until no dry streaks remain. Do not overmix.
Step 5: Fill and bake
Divide the batter evenly among the cases, filling each about two-thirds full. Bake for 18–22 minutes, or until the centers spring back and a toothpick comes out clean.
Step 6: Add chocolate chips and cool
Right after baking, sprinkle the vegan dark chocolate chips over the hot cupcakes. Let them sit, then cool completely on a rack.
Step 7: Make the frosting
Beat the vegan butter with the powdered sugar until fluffy. Add the soy milk and beat on low until combined, then increase speed and beat for 3 minutes. Stir in the smooth peanut butter until just blended.
Step 8: Frost and serve
Pipe or spread the frosting over the cooled cupcakes. Store in an airtight container and enjoy within 2 days.
Ingredients
- 2 cups of self-rising flour
- ¾ cup of golden caster sugar (or granulated sugar)
- 1 tsp of baking soda
- 1 cup of vegan mayonnaise
- 2 large ripe bananas (mashed)
- 1 tsp of vanilla extract
- 2 tbsp of vegan dark chocolate chips
- 6 tbsp of vegan butter
- 2 cups of powdered sugar
- 2 tbsp of unsweetened soy milk
- 2 tbsp of smooth peanut butter
Nutritional Info
per serving
- Calories:
- 305kcal
- Protein:
- 2g
- Carbs:
- 41g
- Fat:
- 15g