I hardly ever 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 strive
The Cream Cheese Frosting is so excellent 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 one in every of your without end favorites!
You’ll be able to even bake the batter into cake layers for a tremendous 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 not accessible I’ve since stopped selling it and I now use Bob’s Crimson Mill as a 1:1 sub
You’ll be able to sub in some other dry mix egg replacer of your selection equal to 1 egg, or use 1 Tbs flax meal reconstituted with 3 Tbs of the plant milk from the recipe beneath.
I additionally use soy milk in most of my baking recipes however for these desirous to keep away from soy, you need to use any plant milk of your selection.
This authentic technique 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 neglect 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 all the time add my egg replacer (Bob’s Crimson Mill) to the dry elements reasonably than reconstitute it with liquid. However if you happen to want 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 need to use no matter retailer purchased dry mix egg replcaer you favor
Prep Time
1 hour
Cook dinner Time
25 minutes
Whole Time
1 hour 25 minutes
Substances
For the Banana Cupcakes:
- All Objective 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 giant for 1 cup quantity (approx 175g)
- Plant Milk 1/3 cup (78ml) * I take advantage of soy milk
- Chopped frivolously toasted walnuts *non-obligatory 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 gentle and fluffy, this can 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 elements & combine simply till mixed
- Add ½ of the soy milk vanilla & combine simply till blended
- Add one other 1/3 of the dry elements 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-obligatory walnuts & combine properly 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 if you gently press the facilities
- Cool fully when you put together the two 2 2 cream cheese icing in accordance with that recipe put up
- Ice cupcakes and sprinkle with extra chopped toasted nuts *non-obligatory
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’ll keep out at room temperature
