Banana Cupcake Recipe Vegan: Easy, Moist, and Delicious

Banana cupcakes are a delightful treat that combines the natural sweetness of ripe bananas with the light, fluffy texture of a classic cupcake. When made vegan, these cupcakes become a wholesome and cruelty-free indulgence perfect for anyone seeking a dairy-free and egg-free dessert option.

Whether you’re vegan, have dietary restrictions, or simply love experimenting with plant-based baking, this recipe is both accessible and delicious.

Using simple pantry staples and a handful of ripe bananas, you’ll create moist cupcakes bursting with flavor and a hint of warmth from cinnamon. These banana cupcakes are perfect for breakfast, snack time, or dessert, and they freeze beautifully, making them a convenient treat to have on hand.

Plus, the recipe is easy to customize with your favorite toppings or mix-ins.

Why You’ll Love This Recipe

This vegan banana cupcake recipe is a game-changer for several reasons. First, it uses natural sweeteners and ripe bananas to reduce the need for refined sugar, offering a more wholesome flavor.

The texture is incredibly moist and tender, thanks to the bananas and plant-based milk.

Second, the recipe is straightforward and quick to prepare, making it ideal for novice bakers or those short on time. No special ingredients or complicated steps are necessary, just everyday kitchen staples.

Finally, these cupcakes are versatile—you can enjoy them plain, with a dusting of powdered sugar, or topped with a vegan frosting for special occasions.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 ripe medium bananas, mashed (about 1 cup)
• ¾ cup organic cane sugar or coconut sugar
• ⅓ cup vegetable oil (such as canola or sunflower)
• 1 teaspoon vanilla extract
• ¾ cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon apple cider vinegar

Equipment

• Muffin tin (12-cup capacity)
• Cupcake liners (optional but recommended)
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Fork or potato masher (for mashing bananas)
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners or lightly grease the cups.
2. In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to create vegan buttermilk.
3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. In another bowl, mash the ripe bananas thoroughly with a fork or potato masher. Add the sugar, vegetable oil, and vanilla extract, mixing until smooth and well combined.
5. Pour the vegan buttermilk into the wet ingredients mixture. Stir gently to combine.
6. Add the wet ingredients to the dry ingredients. Mix with a spatula or wooden spoon just until combined. Avoid overmixing to keep the cupcakes tender.
7. Divide the batter evenly among the 12 muffin cups. Fill each about ⅔ full for perfect-sized cupcakes.
8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow cupcakes to cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely.
10. Once cooled, enjoy as is or frost with your favorite vegan frosting.

Tips & Variations

For extra moisture and flavor, add ½ cup chopped walnuts or vegan chocolate chips to the batter before baking.

If you want a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend. Just be sure it contains xanthan gum or another binder for texture.

For frosting, a simple vegan cream cheese frosting made with vegan cream cheese, powdered sugar, and a touch of vanilla complements the banana flavor beautifully.

To keep cupcakes moist, store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving Suggestions

Serve these vegan banana cupcakes with a cup of your favorite plant-based milk or coffee for a cozy breakfast treat. They also pair wonderfully with a dollop of coconut whipped cream or a smear of almond butter for added richness.

For a party or special occasion, frost the cupcakes with vegan cream cheese or chocolate frosting and decorate with chopped nuts or banana slices for an attractive presentation.

Don’t forget to check out other delicious treats like our Kodiak Banana Muffins Recipe or our classic Glazed Twist Donut Recipe for more baked delights.

Conclusion

These vegan banana cupcakes prove that plant-based baking can be simple, flavorful, and satisfying. With minimal ingredients and easy-to-follow steps, you can whip up a batch of moist, naturally sweet cupcakes that everyone will love—vegan or not.

Whether you’re baking for a special occasion, a snack, or just to satisfy your sweet tooth, this recipe delivers delicious results every time. Plus, it’s a fantastic way to use up those ripe bananas lurking in your fruit bowl.

Don’t hesitate to experiment with toppings and mix-ins to make the recipe your own!

For more inspiring recipes, explore our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or try the savory twist of the Green Chile Cheese Bread Recipe. Happy baking!

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