Vegan Banana Bread Cupcakes + SunButter Frosting

September 23, 2019

These Vegan Banana Bread Cupcakes + SunButter Frosting are the ultimate definition of something perfectly sweet and nutty. These cupcake are a great balance between tender and fluffy, and 100% delicious! Made with a nicely whipped SunButter buttercream/frosting that comes nestled generously on top of each deeply flavored banana cupcake. All Vegan + Gluten-Free option available.

Vegan Banana Bread Cupcakes + SunButter Frosting

Sponsored Post: This post is sponsored by SunButter, but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.

Vegan Banana Bread Cupcakes + SunButter Frosting

We’re officially ended with Summer and I’m full fledged into Fall recipes! Honestly, like Spring, the Fall season is one of my favorites for all the delicious food and flavors that come out of it!

While, I’m not a fan of shorter sunlight, I do enjoy an extra hour or so of sleep—–can you relate? Haha.

Anyway, I’m so excited to share these cupcake with you featuring SunButter because they are inspired by one of my favorites—Banana Bread.

Vegan Banana Bread Cupcakes + SunButter Frosting

When it comes to banana bread, in the past, I rarely wanted to eat it. Perhaps it was due to my family’s traditional way of making it (I come from a Jamaican household). Perhaps it was the ‘plainness” of it. Either way, I just wasn’t a fan of it.

Since making banana bread on my own terms (especially the vegan version), I’ve become addicted! YUM!

I’m not sure if my addiction has anything to do with the fact that they’re moist or the crunch from the crumble, but I’m a new believer in all things Banana Bread!

I recommend trying this Vegan Cinnamon Crunch Banana Bread so that you can understand my sentiments.

Even these Vegan Cinnamon Banana Crumble Muffins will have you obsessed!

Vegan Banana Bread Cupcakes + SunButter Frosting

If you’ve been an avid reader of Orchids + Sweet Tea, then you’ll know that I’ve had my fair share of SunButter flavored recipes and have fallen in complete love with this interestingly tasty, nutty butter.

If you aren’t aware, SunButter is a great alternative to Peanut Butter, Almond Butter, or any other Nut Butter rather. Specifically awesome for those who are allergic to specific nuts, SunButter is a healthy, new way to enjoy foods!

WANT TO BUY SUNBUTTER? SAVE $1 ON ANY JAR USING OUR COUPON CODE!

Also, If you’ve been following this blog for some time, then you’ll know that I am a HUGE believer in using the best, most quality ingredients, which is the key to eating healthier.

Like many of my faves and go-to’s like Bob Red Mill’s, Sugar in the Raw, Enjoy Life Products, Purely Elizabeth, Justin’s, and more; SunButter is one of great quality, has no GMOs, vegan, gluten-free, and so GOOD! Plus, SunButter is free from the top 8 allergens: peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish.

I definitely recommend purchasing a jar or two on their website or a major retailer like Amazon. Don’t worry–you can always see Where To Buy SunButter.

While you might think that SunButter is too much of a bold flavor which kills it’s ability to be used within creative recipes, I’ll let you know that this is far from the truth!

 Let’s take this SunButter Chocolate Chip Quinoa Banana Bread for instance. It has been highly sought after by our readers and honestly, it’s so so good and further proves my point of the perfect flavor marriage!

Then, I’d recommend trying these Vegan + Gluten-Free Banana SunButter Oat Waffles. Made right in a blender, these Gluten-Free waffles are naturally sweetened, fluffy, thick, airy, and full of flavor including the nuttiness from the SunButter.

 

These Delicious Vegan Sunflower Butter Cinnamon Rolls have been one of our most popular SunButter recipes and for good reason! SunButter + Cinnamon Rolls? Yup. Topped with a nicely whipped Maple Glaze, this recipe makes for a great sweet option for those who enjoy a dairy-free, allergy-free, and vegan version of the classic cinnamon roll dessert.

OK, SO WHICH SUNBUTTER IS THE BEST FOR THESE CUPCAKES?

If you’ve been following my SunButter recipes, then you’ll know that there are a variety of flavors. While I’ve had the pleasure of trying out all of the flavors and textures added, I must let you know that using a specific version for these cupcakes are matter of preference.

Because SunButter has a different texture and “oiliness” than other butters, it’s so important to use the right amount AND the right version, especially for certain desserts. However, after much testing, I’ve realized that the SunButter Natural version worked the BEST with this recipe, like many other recipes that I’ve done! Personally, the Natural version is just that—smooth and simple and it mimics most popular butters (in terms of consistency) the best. Granted, you can also use their Organic, No-Sugar Added, or Creamy versions.

Vegan Banana Bread Cupcakes + SunButter Frosting

Now, let’s dig right into this recipe–-shall we?

Preheat your oven to 375 degrees Fahrenheit and prep your cupcake pan with liners + spray.

In a medium bowl, add the Almond Milk and Apple Cider Vinegar, mixing until well combined and let it sit for 10 minutes.

In a bowl, whisk together the all-purpose flour, cake flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and sea salt.

Once the milk-vinegar mixture has sat for the allotted time, add in the mashed bananas, oil, vanilla, and maple syrup, whisking together until well combined.

Add the wet ingredients in with the dry ingredients, mix together well using a rubber spatula. **NOTE: Do Not Over-mix!**

Divide the batter evenly into each cupcake cavity and bake for 15-18minutes or until the centers are fully cooked through once tested with a toothpick.

Remove from the oven and let cool before icing them.

FOR SUNBUTTER FROSTING:

In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes. Add in SunButter and continue beating on high, about 1-2 minutes.

Turning the mixer on low, add the powered sugar (1/2 the amount), vanilla, and 1 Tbsp of Almond milk, mixing them together until well combined.

Add the remaining powered sugar and mix until well combined. **NOTE: If the frosting is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time). Lastly, add a pinch of sea salt to balance sweetness and Wallah!

Once cupcakes are fully cooled, add buttercream to a piping bag and pipe a generous amount to your cupcakes, until all cupcakes are iced.

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make this Vegan Banana Bread Cupcakes + SunButter Frosting or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Vegan Banana Bread Cupcakes + SunButter Frosting
Vegan Banana Bread Cupcakes + SunButter Frosting

Vegan Banana Bread Cupcakes + SunButter Frosting

Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
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Ingredients

CUPCAKES:

  • 2 Medium Ripe Bananas, mashed
  • 1 cup Organic All-Purpose Flour (I use Bob's Red Mill; See Notes for GF option!)
  • 1/2 cup Organic Cake Flour (I use Bob's Red Mill; See Notes for GF option!)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/4 cup pure maple syrup
  • 1/2 cup Almond milk (I use Califia Farms; You can use your fave Plant-based Milk)
  • 1 tsp Apple cider vinegar
  • 2 Tbsps vegetable oil (See Notes!)
  • 1 tsp vanilla extract

SUNBUTTER FROSTING:

  • 1/4 cup vegan butter spread, room temp. (I use Earth's Balance)
  • 1/4 cup organic vegetable shortening, room temp. (I use Spectrum)
  • 1 Tbsp Natural SunButter (See Notes!)
  • 3-4 cups organic powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp Almond milk  (You can use your fave plant-based milk)
  • pinch of sea salt

Instructions

  • Preheat your oven to 375 degrees Fahrenheit and prep your cupcake pan with liners + spray.
  • In a medium bowl, add the Almond Milk and Apple Cider Vinegar, mixing until well combined and let it sit for 10 minutes.
  • In a bowl, whisk together the all-purpose flour, cake flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and sea salt.
  • Once the milk-vinegar mixture has sat for the allotted time, add in the mashed bananas, oil, vanilla, and maple syrup, whisking together until well combined.
  • Add the wet ingredients in with the dry ingredients, mix together well using a rubber spatula. **NOTE: Do Not Over-mix!**
  • Divide the batter evenly into each cupcake cavity and bake for 15-18minutes or until the centers are fully cooked through once tested with a toothpick.
  • Remove from the oven and let cool before icing them.

FOR SUNBUTTER FROSTING:

  • In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes. Add in SunButter and continue beating on high, about 1-2 minutes.
  • Turning the mixer on low, add the powered sugar (1/2 the amount), vanilla, and 1 Tbsp of Almond milk, mixing them together until well combined.
  • Add the remaining powered sugar and mix until well combined. **NOTE: If the frosting is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time). Lastly, add a pinch of sea salt to balance sweetness and Wallah!
  • Once cupcakes are fully cooled, add buttercream to a piping bag and pipe a generous amount to your cupcakes, until all cupcakes are iced.
  • Bon Appetite!

Tips & Tricks

GLUTEN-FREE VERSION: To make these cupcakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the cupcake mixture is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**
OIL: Instead of vegetable oil, you can also use Coconut oil, if preferred.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
SUNBUTTER: I definitely recommend purchasing a jar or two on their website or a major retailer like Amazon. Don’t worry–you can always see Where To Buy SunButter.
STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
 
 

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Vegan Banana Bread Cupcakes + SunButter Frosting.

ORCHIDS + SWEET TEA

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