Description
Delight in these moist and flavorful Vegan Banana Cupcakes topped with a luscious Cinnamon Ermine Frosting. Perfectly spiced banana cake bases are baked to perfection and crowned with a creamy, cinnamon-infused vegan butter frosting that is silky smooth and indulgent, making these cupcakes an irresistible treat for any occasion.
Ingredients
Banana Cupcake Bases
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mashed very ripe banana (about 2 medium bananas)
- 3/4 cup unsweetened plant-based milk
- 1/3 cup neutral oil (e.g., avocado, canola)
- 2 tbsp distilled white vinegar or apple cider vinegar
- 2 tsp vanilla extract
Cinnamon Ermine Frosting
- 2 tsp ground cinnamon
- 4 tbsp all-purpose flour
- 3/4 cup unsweetened plant-based milk
- 3/4 cup soft brown sugar (packed)
- 3/4 cup vegan butter sticks, softened at room temperature (not tub style)
- 2 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners to prepare for baking.
- Mix Dry Ingredients: Sift together the all-purpose flour, granulated sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Whisk thoroughly to ensure an even mixture.
- Combine Wet Ingredients: In a separate medium bowl, whisk the mashed ripe bananas, unsweetened plant-based milk, neutral oil, vinegar, and vanilla extract until smooth.
- Blend Batter: Pour the wet ingredients into the bowl with dry ingredients. Gently mix with a spoon just until combined; avoid overmixing to keep cupcakes light and fluffy.
- Fill Cupcake Liners: Use a medium scoop or large spoon to fill each cupcake liner about two-thirds full with the batter.
- Bake Cupcakes: Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. Let cupcakes cool in the tray for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting Base: In a small bowl, whisk together the flour and cinnamon. Gradually whisk in the cold plant-based milk, then strain this mixture through a fine mesh sieve into a small pot.
- Cook Frosting Mixture: Place the pot over medium-low heat and stir constantly. Add the brown sugar and continue stirring. Once the mixture thickens and bubbles, cook it for an additional 2 minutes, ensuring the flour is fully cooked and the mixture is thick to avoid a raw flour taste.
- Cool Frosting Base: Transfer the thickened mixture into a bowl. Cover the surface directly with plastic wrap to prevent skin formation. Let it cool completely to room temperature.
- Whip Butter and Combine: Using a stand mixer fitted with a whisk attachment, beat the softened vegan butter on high speed for 5 minutes, scraping down the bowl as needed. Add vanilla extract and mix briefly. Reduce speed to medium and add the cooled frosting base gradually, one spoonful at a time. After all is incorporated, beat on high for another 5 minutes until light, silky, and fluffy.
- Frost the Cupcakes: Pipe or spread the cinnamon ermine frosting onto the fully cooled cupcakes for an elegant finish. Serve and enjoy!
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting the frosting.
- Use very ripe bananas for the best natural sweetness and moisture.
- Make sure to cook the frosting base fully to avoid a raw flour taste and achieve proper thickness.
- Vegan butter sticks provide better texture for frosting compared to tub-style spreads.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
