VEGAN BANANA CUPCAKES WITH CINNAMON ERMINE FROSTING
Tender, fluffy banana cupcakes topped with the fluffiest not-too-sweet brown sugar cinnamon ermine frosting.
Provided by Bronwyn
Categories Cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Prepare a standard sized cupcake/muffin baking tray with paper cupcake liners.
- Sift the flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk to blend thoroughly.
- In a medium sized bowl, whisk together the mashed bananas, plant-based milk, oil, vinegar and vanilla extract.
- Pour the liquid ingredients into the dry, and mix with a spoon just until combined. Do not over mix.
- With a medium scoop or large spoon, fill the paper liners about 2/3 full with the cupcake batter. Bake for 18-22 minutes, or until a toothpick inserted comes out clean or with a few cooked crumbs. Cool the bases in the tray for 5-10 minutes, then gently transfer each cupcake to a cooling rack. Let cupcakes cool completely before frosting or the frosting will melt.
- Whisk the flour and cinnamon together in a small bowl. Pour in the cold milk slowly, whisking constantly. Pour through a fine mesh sieve into a small pot and place over medium-low heat, stirring constantly. Add the brown sugar. Once the mixture thickens and is bubbling, cook another 2 minutes stirring constantly. Do not under-cook or the frosting will taste like flour and will not thicken enough.
- Pour into a bowl and place plastic wrap directly over the surface to prevent a skin from forming. Let cool completely to room temperature.
- In a stand-mixer with whisk attachment, beat the vegan butter on high for 5 minutes, scraping down the sides as necessary. Beat in the vanilla extract. Reduce the speed to medium, and add the cooled flour mixture a spoonful at a time. Once it's all added, beat on high for about 5 minutes or until light, fluffy and silky.
- Pipe the frosting onto completely cooled cupcakes.
Nutrition Facts : Calories 344 kcal, Carbohydrate 45 g, Protein 3 g, Fat 17 g, SaturatedFat 3 g, Sodium 245 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
VEGAN BANANA CUPCAKES
Rustle up these easy banana cupcakes for an afternoon treat. Dairy- and egg-free, they're perfect for anyone following a vegan diet
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 35m
Yield Makes 10-12
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.
- Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.
- Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.
- Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.
Nutrition Facts : Calories 159 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
VEGAN BANANA MUFFINS
You can't tell at all that these muffins don't have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!
Provided by MIEKO1
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.2 g, Fat 23.2 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 5.1 g, Sodium 386 mg, Sugar 30.3 g
MOIST BANANA CUPCAKES
I got this recipe my mother-in-law more than 40 years ago. They taste as good today as they did back then!-Arloia Lutz, Sebewaing, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 2g protein.
VEGAN BANANA CUPCAKES
Make and share this Vegan Banana Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees and line your pan with paper liners.
- Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it.
- Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Gently fold the wet ingredients into the dry, don't over mix or you'll get tough cupcakes. Small lumps are fine.
- Fill liners 2/3 full, top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them inches.
- Bake 20-22 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 178.1, Fat 7.9, SaturatedFat 1.4, Sodium 161.4, Carbohydrate 25.7, Fiber 1.1, Sugar 13.9, Protein 2.2
VEGAN CUPCAKES WITH BANANA & PEANUT BUTTER
Employ some clever tricks to achieve a dairy-free bake. Egg-free mayonnaise, almond milk and margarine are the secrets to these vegan cupcakes
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 16
Number Of Ingredients 11
Steps:
- Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don't overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.
- When the cupcakes come out of the oven, sprinkle the chocolate chips over - they will melt and then harden again, so don't touch them.
- For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.
Nutrition Facts : Calories 295 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium
BEST BANANA CUPCAKES
Make and share this Best Banana Cupcakes recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350°F.
- In large bowl, cream butter and sugar with electric mixer until light and fluffy.
- In medium bowl, combine flour, baking soda, and salt; set aside.
- Add eggs, vanilla and banana; mix well.
- Add flour mixture alternately with sour cream; blend thoroughly but do not over-mix.
- Pour into paper lined cupcake pans. We fill them almost to the top for big cupcakes with "muffin tops".
- Bake 20-25 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes in pan on rack; remove and cool completely before frosting as desired.
- (We used half of a container of vanilla frosting with some banana extract. Cream cheese frosting would also work well here.).
Nutrition Facts : Calories 354.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 89.7, Sodium 260.9, Carbohydrate 48.8, Fiber 1.2, Sugar 28, Protein 4.8
GLUTEN-FREE, VEGAN, BANANA-CHOCOLATE CUPCAKES
Finally, a vegan and gluten-free cupcake that is moist and tasty! Add your favorite vegan or gluten-free icing! I used an Oreo® icing, so it was vegan but not gluten-free.
Provided by VirWeber
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 38m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.
- Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined; batter will be thick and gummy.
- Ladle batter into the lined muffin tin, filling cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 117.3 mg, Sugar 13 g
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