Vegan Banana Cupcakes

Total time47 min

Prep time20 min

Cook time22 min

5.0

(11)

These cupcakes are the kind of treat that makes people do a double-take when you tell them what's in them — or rather, what isn't. Three ripe mashed bananas do the heavy lifting here, keeping every bite moist and naturally sweet while a flax egg (just ground flaxseed and water stirred together) binds the batter without any animal products in sight. A touch of cinnamon and a blend of organic cane sugar and brown sugar round out that warm, banana-bread-meets-birthday-cake flavor that's genuinely hard to resist. The frosting is a silky whipped situation made from softened vegan butter, sifted powdered sugar, and a splash of plant-based milk — it pipes beautifully and holds a soft peak that looks like it came straight from a bakery case. The whole batch yields 12 cupcakes, so there's plenty to share (or not). Whether you're baking for a crowd with mixed dietary needs or just want a reliable plant-based dessert in your rotation, this one delivers on every front.

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Ingredients

12 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the cupcakes

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
3 medium ripe bananas, mashed (about 1 cup)
½ cup organic cane sugar
¼ cup packed light brown sugar
⅓ cup vegan butter, melted and cooled
⅓ cup plant-based milk
1 tsp vanilla extract

For the frosting

½ cup vegan butter, softened
2 cups powdered sugar, sifted
2 tbsp plant-based milk
½ tsp vanilla extract
1 pinch salt

For serving

banana slices, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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