Vegan & Gluten-Free Banana-Cream Cupcakes
These Gluten-Free & Vegan Banana Cream Cupcakes are the bomb! Light and fluffy and every bite is like a little surprise explosion of flavor in your mouth.
Servings 12
Equipment
- muffin tin
Ingredients
BANANA CUPCAKES
- ⅓ cup (75 ml) unsalted vegan butter, room temperature
- ¾ cup (180ml) sugar of choice
- 1½ cups (370ml) almond milk
- ½ cup (120ml) mashed over-ripened banana (approx. 1 banana)
- 1 tsp (5 ml) of vanilla
- 1½ cups (370ml) Gluten-Free All-Purpose Flour (I used Bob's Red Mill All-Purpose Flour) *See notes if using another type of flour
- 1½ tsp (7.5 ml) baking powder
- ¼ tsp (1.25ml) salt
CREAM FILLING (OPTIONAL)
- 1½ tbsp (22.5ml) Cornstarch
- 2½ tbsp (37.5ml) Sugar of choice
- 1 cup (250ml) Unsweetened almond milk
- ½ tsp (2.5ml) Vanilla extract
FROSTING
- ½ cup (120 ml) unsalted vegan butter
- ½ cup (120 ml) vegan shortening (or replace another ½ cup unsalted butter)
- 4½ cups (1120ml) powdered sugar, sifted
- 1 tsp (5ml) vanilla extract
- 5-6 tbsp (75-90ml) almond milk
- ½ cup (120ml) banana chip crumbs (from blender)
Instructions
CUPCAKES:
- Preheat oven to 350F (176C) and prepare a cupcake pan with cupcake liners.
- Start by beating the butter and sugar until light in color and fluffy, about 2-3 minutes with an electric mixer. Add the rest of the wet ingredients and mix till combined.
- In another bowl, combine dry ingredients and mix well. Add half of the dry ingredients to the wet mix and mix until well incorporated. Once combined continue adding wet ingredients and mix until they are well incorporated. You should have a wet but thick and slightly runny batter like a pancake batter.
- Fill cupcake liners at about two thirds and tap the tin to flatten the batter. Bake for 30 minutes, or until a toothpick inserted comes out clean.
- Remove cupcakes from oven and allow to cool on a cooling rack for 2-3 minutes, then store in the fridge.
FILLING (OPTIONAL):
- Combine cornstarch and sugar to a small saucepan and slowly whisk in almond milk to avoid clumps.
- Place over medium heat and cook until you achieve a rolling simmer, then reduce heat, stirring frequently. Cook for another 4-6 minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
- When it starts to have a pudding consistency remove from heat, whisk in vanilla, and let cool 10 minutes. Then transfer to a bowl and cover with plastic wrap, making sure it is touching the surface so that it doesn't form a skin. Refrigerate about 2-3 hours so that it has the time to set.
VEGAN BUTTER CREAM FROSTING:
- Beat butter and shortening together until well combined.
- Add half of the powdered sugar while sifting out any clumps and mix until smooth.
- Add the vanilla extract and 5 tbsp of milk and mix until smooth.
- Mix remaining powdered sugar until well incorporated. If it is too dry add the last tbsp of milk.
ASSMEBLY
- Once your cupcakes have had enough time to cool off and your filling has set(if your using the filling option), you're ready to fill up those cupcakes. Cut the core out with a sharp knife and spoon, or if you have a cupcake corer, then fill the holes with the creamy filling.
- Pipe frosting onto the cupcakes. Start by inside and work your way outward and layer on as much of the pretty frosting you would like then sprinkle on banana crumbs. Top with a banana chip. Store in an airtight container in the refrigerator for 2-3 days.
Notes
For this recipe, I used Bob's Red Mill all purpose flour. If you are using a different store-bought flour combination that does not include tapioca starch and/or xanthan gum then I would recommend you add 1 tbsp of tapioca as a binding agent.
For piping tips:
Visit CakesbyLynz on YouTube https://www.youtube.com/watch?v=rlEKDyI-9yc