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The Best Banana Cupcakes + Maple Buttercream
5 from 6 votes
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The Best Banana Cupcakes + Maple Buttercream

These Best Banana Cupcakes + Maple Buttercream are a classic flavors that never get old, but together they are even more PERFECT! Made with a soft, fluffy, + moist vegan base, these cupcakes are filled with bold banana flavor, spices, and a bit of crunch from the walnuts, in every bite. Paired with a creamy maple buttercream, these cupcake are must during any season. Fully Vegan + Gluten-free options available.

Course: Dessert
Keyword baked, banana, banana bread, cinnamon, classic, cupcakes, dairy-free, dessert, easy, fluffy, healthy, homemade, indulge, maple, plant-based, recipe, soft, southern, spices, sweet, traditional, vegan, walnuts
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 Cupcakes
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

Vegan Banana Cupcakes:

  • 3 Medium Ripe Bananas, mashed
  • 1/2 cup Organic All-Purpose Flour  (I use Bob's Red Mill; See Notes for GF option!)
  • 1 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 1/2 tsps ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/4 cup pure maple syrup (I use The Coombs Family Farm)
  • 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
  • 1/4 cup finely chopped walnuts

Maple Buttercream:

  • 4-5 cups organic powdered sugar
  • 3/4 cup unsalted butter + 2 Tbsps, softened at room temp. (I use Land O'Lakes; See Notes for Vegan option!)
  • 1 tsp vanilla extract
  • 1/2 cup pure maple syrup (I use The Coombs Family Farm)
  • 1/2 tsp ground cinnamon

Instructions:

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

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

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

  4. 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.

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

  6. Fold in chopped walnuts.

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

  8. Remove from the oven and let cool before icing them.

For Maple Buttercream:

  1. Melt 2 Tbsps butter in a small pot on low heat. Add maple syrup, vanilla extract, and cinnamon and stir frequently. Once melted together, remove from heat and let cool for a few minutes.

  2. In the bowl of an electric mixer, beat the butter on medium-high speed until fluffy and light.

  3. Reduce the speed to low-speed and add in the cooled maple mixture and mix until well combined, scraping the bottom and sides if needed.

  4. Now, add in the powdered sugar (1 cup at a time) and mix until fully incorporated and frosting is smooth. **NOTE: Add more powdered sugar or heavy cream (if too thick) until desired consistency is met if needed, 1 Tbsp at a time.**

  5. Add buttercream frosting to fully cooled cupcakes, using a piping bag and topping them with freshly sliced bananas, if desired. Repeat until all cupcakes are decorated.

  6. Bon Appetit!

Tips | Notes:

FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead. 

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.**

SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.

OIL: Instead of vegetable oil, you can also use Coconut oil, if preferred.

VEGAN BUTTERCREAM: To make this buttercream vegan, simply use 1/4 cup organic vegetable shortening + 1/4 cup vegan butter (at room temp.) instead of unsalted butter. Follow remaining steps.

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.