I not often make cupcakes!
However I’ll make an exception for these Banana Cupcakes with Cream Cheese Frosting!
Assured that is essentially the most moist, scrumptious banana cupcakes you’ll ever attempt
The Cream Cheese Frosting is so good with these banana cupcakes
And with my new recipe for No Fridge~ No Cream Cheese Cream Cheese Icing you actually haven’t any motive NOT to make these!
Nuts or no nuts~ this recipe goes to change into considered one of your ceaselessly favorites!
You may even bake the batter into cake layers for an incredible Banana layer Cake!
Notes for Success:
Upon creation of this recipe you will notice that I used to be utilizing The Plant Primarily based Egg ~ Egg Replacer by Freely Vegan
Since it’s now not obtainable I’ve since stopped selling it and I now use Bob’s Crimson Mill as a 1:1 sub
You may sub in some other dry mix egg replacer of your alternative equal to 1 egg, or use 1 Tbs flax meal reconstituted with 3 Tbs of the plant milk from the recipe under.
I additionally use soy milk in most of my baking recipes however for these desirous to keep away from soy, you should utilize any plant milk of your alternative.
This authentic methodology of creating vegan cream cheese icing is a really fragile one since vegan cream cheese likes to interrupt down right into a soupy mess when it’s blended
Don’t overlook to take a look at the No Cream Cheese model of cream cheese icing as an alternative of the recipe I present within the video!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE CUPCAKES
Yield: 12 cupcakes
Banana Cupcakes with Cream Cheese Frosting
I at all times add my egg replacer (Bob’s Crimson Mill) to the dry components fairly than reconstitute it with liquid. However if you happen to choose so as to add it to the liquid, use among the liquid from the recipe and add it after creaming the butter & sugar
Moreover you should utilize no matter retailer purchased dry mix egg replcaer you favor
Prep Time
1 hour
Prepare dinner Time
25 minutes
Complete Time
1 hour 25 minutes
Substances
For the Banana Cupcakes:
- All Goal Flour 1 cup + 2 Tablespoons (140g)
- Baking Powder ½ teaspoon
- Baking Soda ½ teaspoon
- Vegan Butter 5 Tablespoons (70g)
- Granulated Sugar ½ cup + 2 Tablespoons (128g)
- Salt 1/8 teaspoon
- Floor Cinnamon ¾ teaspoon
- Egg Exchange 2 teaspoons *see notes
- Vanilla Extract 2 teaspoons (10ml)
- Ripe Mashed Banana 1 massive for 1 cup quantity (approx 175g)
- Plant Milk 1/3 cup (78ml) * I take advantage of soy milk
- Chopped flippantly toasted walnuts *non-compulsory ½ cup
- 1 Recipe 222 Cream Cheese Icing
Directions
- For the banana cake batter:
- Cream the marginally softened vegan butter with the sugar on medium excessive velocity till mild and fluffy, it will take roughly 4 minutes.
- Cease and scrape the underside & sides of the bowl for an excellent combine
- Sift the flour, baking powder & baking soda, the egg replacer with the salt & cinnamon.
- Mix the vanilla extract with the soy milk
- As soon as the butter is creamed sufficiently add 1/3 of the sifted dry components & combine simply till mixed
- Add ½ of the soy milk vanilla & combine simply till blended
- Add one other 1/3 of the dry components whereas mixing on low, then add the remaining milk after which the final of the dry.
- Add the mashed banana final together with the non-compulsory walnuts & combine effectively to include
- Scoop the batter into paper lined cupcake molds filling ¾ full and bake instantly in a preheated 350°F oven for about 25 minutes or till springy to the contact once you gently press the facilities
- Cool utterly when you put together the two 2 2 cream cheese icing in keeping with that recipe publish
- Ice cupcakes and sprinkle with extra chopped toasted nuts *non-compulsory
Notes
Un-iced cupcakes may be saved at room temperature for as much as 3 days in an hermetic container. refrigerate for longer storage as much as 1 week
Iced cupcakes with Cream cheese icing should be refrigerated, until you might be utilizing the 2-2-2 recipe then they will keep out at room temperature