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Vegan banana cupcakes topped with vegan buttercream
4.58 from 14 votes

Vegan Banana Cupcakes

Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 167kcal
Author: Ai Willis
These vegan banana cupcakes are fluffy and moist, you would never guess they were vegan! With simple ingredients, these easy banana cupcakes are the best!
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  • Preheat the oven to 340°F/170°C and line a cupcake pan with paper liners. Set aside.
  • In a bowl, whisk together the cake flour, salt, baking soda, baking powder, and set aside.
  • In a large bowl, combine the sugar, mashed bananas, olive oil, non-dairy milk, apple cider vinegar, and vanilla extract. Add the dry ingredients and mix together until just combined.
  • Divide your 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 of minutes before transferring them onto a wire rack to cool completely.
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Serving: 1cupcake | Calories: 167kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 152mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg