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Banana Cupcakes With Cream Cheese Icing [Vegan]

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Not only does this recipe make the most moist, delicious banana cupcakes, but you can bake the batter into cake pans for the best banana layer cake ever!

Banana Cupcakes With Cream Cheese Icing [Vegan]

This Recipe is :

Dairy Free Vegan





Cook Time



For the Banana Cupcakes:

  • 1 cup + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 5 tablespoons vegan butter
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 2 teaspoons plant-based egg replacer 2 teaspoons *or any egg replacer you prefer according to the package instructions for 1 egg
  • 2 teaspoons vanilla extract
  • 1 large ripe mashed banana for 1 cup puree
  • 1/3 cup soy milk
  • 1/2 cup chopped nuts *optional

For the Cream Cheese Icing:

  • 8 tablespoons vegan butter
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 8-ounce package vegan cream cheese
  • 1 teaspoon apple cider vinegar


  1. Cream the vegan butter with the sugar on medium-high speed until light and fluffy this will take approximately 3-4 minutes.
  2. Sift the flour, baking powder & soda, the plant-based egg *if using* with the salt and cinnamon.
  3. Combine the vanilla extract to the soy milk
  4. Once the butter is creamed sufficiently add ⅓ of the sifted dry ingredients mix just until combined.
  5. Add 1/2 of the soy milk vanilla mixture and mix just until blended
  6. Add another 1/3 of the dry ingredients while mixing on low, then add the remaining milk and then the last of the dry.
  7. Add the mashed banana last mix well to incorporate.
  8. Scoop the batter into paper lined cupcake molds filling half full and bake immediately in a preheated 375°F oven for approximately 20 minutes or until springy to the touch when you gently press the centers.
  9. Cool completely while you prepare the cream cheese icing.
  10. Mix the softened vegan butter with the confectioners’ sugar until smooth.
  11. Add the vanilla extract and the apple cider vinegar then add the vegan cream cheese and blend smooth.
  12. Ice cupcakes and sprinkle with additional chopped toasted nuts *optional.





Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!



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