Vegan Chocolate Banana Cupcakes
Servings: 9 cupcakes
Calories: 332kcal
These vegan chocolate banana cupcakes are delicious and moist! Topped with creamy vegan chocolate buttercream and fresh raspberries!
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Ingredients
Cupcakes
- ¾ cup cake flour
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup light brown sugar
- ½ cup mashed ripe bananas
- ¼ cup olive oil
- ½ cup unsweetened almond milk
- 1½ teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Frosting
- ½ cup vegan butter softened at room temperature
- 1½ cups powdered sugar
- ¼ cup cocoa powder
- 1-2 teaspoons unsweetened almond milk
Instructions
Cupcakes
- Preheat the oven to 340°F (170°C) and line a cupcake pan with paper liners.
- In a small bowl, whisk together the cake flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a separate bowl, mix together the sugar, mashed bananas, olive oil, almond milk, apple cider vinegar, and vanilla extract.
- Add the dry ingredients and mix together until just combined.
- Pour the batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for a couple minutes before transferring them to a wire rack to cool completely.
Frosting
- In a bowl, beat the vegan butter until light and fluffy. Add the cocoa powder and beat again.
- Add the powdered sugar ½ cup at a time and continue to beat until creamy.
- Add 1 teaspoon of almond milk and beat. If you like your frosting thinner, add another teaspoon of almond milk.
- Frost each cooled cupcake using a piping bag or a knife. Garnish with fresh berries or sprinkles.
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Nutrition
Serving: 1cupcake | Calories: 332kcal | Carbohydrates: 47g | Protein: 3g | Fat: 17g | Sodium: 247mg | Sugar: 34g