Vegan Banana Cream Cupcakes Recipe
These banana cream cupcakes are light and fluffy, and every bite is like a little surprise explosion of flavour in your mouth thanks to the hidden creamy centre.
A fusion of banana bread, banana cream pie and cupcakes all rolled into one, they’re essentially a banana muffin topped with loads of icing and crunchy little bits of banana crumbs stuffed with a sweet vanilla pudding on the inside.
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Total Time: Prep time: 30 mins | Cook time: 30 min
Servings: 12
Total Time: Prep time: 30 mins | Cook time: 30 min
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the cupcakes:
- 6.25 6.25 g unsalted vegan butter, room temperature
- 12.5 12.5 g sugar of choice
- 30.833333333333 30.833333333333 ml almond milk
- 10 10 g mashed over-ripened banana (approx. 1 banana)
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- 17.916666666667 17.916666666667 g gluten-free all-purpose flour
- 0.125 0.125 tsp baking powder
- 0.020833333333333 0.020833333333333 tsp salt
- For the cream filling (optional):
- 0.125 0.125 Tbsp cornstarch
- 0.20833333333333 0.20833333333333 Tbsp sugar of choice
- 20.833333333333 20.833333333333 ml unsweetened almond milk
- 0.041666666666667 0.041666666666667 tsp vanilla extract
- For the frosting:
- 9.5833333333333 9.5833333333333 g unsalted vegan butter
- 9.5833333333333 9.5833333333333 g vegan shortening (or use another 115g unsalted butter)
- 42.916666666667 42.916666666667 g powdered sugar, sifted
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- 0.5 0.5 Tbsp almond milk
- 10 10 g banana chip crumbs (from blender)
Method
For the cupcakes:
-
Preheat oven to 350F (176C) and prepare a cupcake pan with cupcake liners.
-
Start by beating the butter and sugar until light in colour and fluffy, about 2-3 minutes with an electric mixer. Add the rest of the wet ingredients and mix till combined.
-
In another bowl, combine dry ingredients and mix well. Add half of the dry ingredients to the wet mix and mix until well incorporated. Once combined continue adding wet ingredients and mix until they are well incorporated. You should have a wet but thick and slightly runny batter like a pancake batter.
-
Fill cupcake liners at about two thirds and tap the tin to flatten the batter. Bake for 30 minutes, or until a toothpick inserted comes out clean.
-
Remove cupcakes from oven and allow to cool on a cooling rack for 2-3 minutes, then store in the fridge.
For the filling (optional):
-
Combine cornstarch and sugar to a small saucepan and slowly whisk in almond milk to avoid clumps.
-
Place over medium heat and cook until you achieve a rolling simmer, then reduce heat, stirring frequently. Cook for another 4-6 minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
-
When it starts to have a pudding consistency remove from heat, whisk in vanilla, and let cool 10 minutes. Then transfer to a bowl and cover with plastic wrap, making sure it is touching the surface so that it doesn’t form a skin. Refrigerate for about 2-3 hours so that it has the time to set.
For the vegan buttercream frosting:
-
Beat butter and shortening together until well combined.
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Add half of the powdered sugar while sifting out any clumps and mix until smooth.
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Add the vanilla extract and 5 tbsp of milk and mix until smooth.
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Mix remaining powdered sugar until well incorporated. If it is too dry add the last tbsp of milk.
To assemble:
-
Once your cupcakes have had enough time to cool off and your filling has set (if you’re using the filling option), you’re ready to fill up those cupcakes. Cut the core out with a sharp knife and spoon, or if you have a cupcake corer, then fill the holes with the creamy filling.
-
Pipe frosting onto the cupcakes. Start by inside and work your way outward and layer on as much of the pretty frosting you would like then sprinkle on banana crumbs. Top with a banana chip. Store in an airtight container in the refrigerator for 2-3 days.
Notes
“For this recipe, I used Bob’s Red Mill 1 to 1 which contains a combination of xanthan gum, tapioca starch and other flours. If you are using a different store-bought flour combination that does not include tapioca starch and/or xanthan gum then I would recommend you add 1 tbsp of tapioca as a binding agent.” – Katia
Do you love baking vegan cupcakes?
Try this vegan salted caramel cupcake recipe!
