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.
Servings: 12 Cupcakes
Calories: 257kcal
Ingredients
BANANA CUPCAKES:
- 2 ripe bananas, peeled + fully mashed
- 1 ½ cups Super fine cake flour
- 1 ½ tsps baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon allspice
- 3 Tbsps Agave
- ¾ cup Almond milk + 1 Tbsp! (You can use your fave plant-based milk)
- 1 tablespoon Apple Cider Vinegar
- 2 Tbsps melted vegan butter (See Notes!)
- 1 teaspoon vanilla extract
MAPLE BUTTERCREAM:
- 4-5 cups organic powdered sugar
- 1 cup vegan butter, softened at room temp.
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup
- ½ teaspoon ground cinnamon
- Pinch of sea salt
OPTIONAL TOPPINGS:
- Your favorite nuts, toasted
- Sliced bananas
- Pure maple syrup, for drizzle
Instructions
BANANA CUPCAKES:
- Preheat the oven to 400 degrees Fahrenheit and prep the 12-cavity cupcake pan with liners + spray.
- In a measuring cup, add the Almond Milk and Apple Cider Vinegar, mixing until well combined and let it sit for 10 minutes.
- In a large bowl, whisk together the flour, baking soda, baking powder, spices, and sea salt. Set aside.
- Add the Milk-ACV mixture, vegan butter, mashed bananas, Agave, and vanilla. Using a rubber spatula, mixing until everything is well combined (and smooth) and no lumps are visible. DO NOT OVER-MIX!
- Scoop the batter into each cupcake liner (¾ full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until a toothpick comes out clean in the center.
- Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
- Let them cool COMPLETELY before frosting.
FOR MAPLE BUTTERCREAM:
- In a large bowl, add the powdered sugar and vegan butter together, beating (using a hand-mixer) until it looks ‘peas-like’. Beat in the salt, cinnamon, vanilla, and maple syrup until buttercream is creamy and fluffy.
- **NOTE: If buttercream is too ‘runny’, add additional powdered sugar (1 Tbsps at a time); if too thick, add additional heavy cream (1 tablespoon at a time).**
- Add buttercream to a piping bag and pipe onto cooled cupcakes. If desired, top with your favorite nuts, sliced bananas, and drizzle of maple syrup.
- Bon Appetit!
Notes
- 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.
- 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, ¼ cup at a time.**
- SWEETENER: If you choose to opt out of Agave, you can always substitute with maple syrup or pure can sugar as well.
- MAKE AHEAD: You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
- OIL: Instead of melted butter, you can also use vegetable oil or coconut oil, if preferred.
Nutrition
Calories: 257kcal | Carbohydrates: 67g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 348mg | Potassium: 109mg | Fiber: 1g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 0.3mg