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Vegan Chocolate Banana Cupcakes with Peanut Butter Frosting Recipe

The best Choco Banana Cupcakes with Peanut Butter Frosting Recipe
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Frost 12 hours
Total Time 12 hours 35 minutes
Course Dessert
Cuisine American
Servings 14 Cupcakes
Calories 191 kcal

Ingredients
  

  • 1 ripe banana
  • 1 1/4 whole wheat pastry flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/3 cup canola or vegetable oil
  • 2/3 cup soy milk or almond milk
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup mini chocolate chips vegan if desired

For the Vegan Peanut Butter Frosting:

  • 2/3 cup natural creamy peanut butter
  • 6 tsbp powdered sugar
  • 8 tsbp soy or almond milk more if needed

Instructions
 

Vegan Choco Banana Cupcakes

  • Preheat oven to 350 degrees, spray a mini-cupcake tin with cooking spray or line with liners and set aside.
  • Combine banana and soy milk together using a blender or food processor. (I used my vitamix)
  • Sift together flour, baking soda, baking powder, salt and sugar into a large bowl.
  • In a different bowl, mix together oil, soy milk/banana mixture, vanilla extract and almond extract.
  • Combine wet and dry ingredients and stir in mini chocolate chips. Don’t over mix!
  • Pour batter 2/3 full into cupcake tin.
  • Bake for 20 minutes or until a toothpick inserted comes out clean.
  • Cool on wire racks and top with peanut butter frosting.

Vegan Peanut Butter Frosting

  • Using a hand-held mixer
  • combine all ingredients (natural creamy peanut butter, powdered sugar) until fluffy
  • adding soy milk or almond milk slowly until desired consistency. (I started with 4 tablespoons and added extra as needed)
  • Taste and add extra powdered sugar if needed
  • I added the peanut butter frosting in the freezer by using a plastic sandwich bag one day before (or at least 4 hours). Just fill, seal, cut the corner off one of the ends and frost away!
  • Store in an air-tight container to maintain freshness!
  • Add the frosting to the choco banana cupcakes, top with a few mini-chips for fun and enjoy :)

Nutrition

Calories: 191kcalCarbohydrates: 18gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 0.5mgSodium: 204mgPotassium: 101mgFiber: 1gSugar: 16gVitamin A: 13IUVitamin C: 1mgCalcium: 42mgIron: 0.3mg
Keyword almond extract, almond milk, baking soda, Banana, brown sugar, sea salt, vanilla extract, vegan mini-chocolate chips, whole wheat
Tried this recipe?Let us know how it was!