Vegan & Gluten-Free Banana Cream Cupcakes
These banana cream cupcakes are the bomb! Light and fluffy and every bite is like a little surprise explosion of flavor in your mouth. Ladies and gentlemen, I have managed to fuse my obsession for banana bread, banana cream pie and cupcakes to create this deliciously Frankensteinian treat. It’s like a banana muffin topped with loads of icing and crunchy little bits of banana crumbs stuffed with a sweet vanilla pudding on the inside. It’s just decadent over decadent.
I have always been enamored with banana bread. It’s just one of those things that you can’t go wrong with no matter what variation you make. Also, a few months ago, I had made an amazing banana-coconut cream pie that I finished on my own in 2 days. And then who doesn’t love to have a cupcake loaded with icing? So, the most logical thing to do next is to combine them!
This was my first time making cupcakes and I have to say that these were quite daunting because those Instagram pictures always look so perfect and knowing myself and my clumsy fingers I thought I might mess it up. To my surprise, a few YouTube tutorials later accompanied with a few rejects; I was pleasantly surprised at how easy it was to learn. If you are a beginner like I was, I would recommend using a closed star-shaped one (like a Wilton 2D) which makes it easier to cover up any mistakes but the chunky circular one is quite beautiful as well (like a Wilton #12).
You don’t have to make the filling option if you are short on time but they are a nice touch to the cupcake. Either way, these little cupcakes do require a little elbow grease, patience and time but they are such a treat and are a great way to show that special someone you are bananas for them. Oh, and you’ll enjoy gobbling up all of those rejects too! I hope you enjoy these and I would love to see any variations that you have created. Happy baking!
VEGAN & GLUTEN-FREE BANANA CREAM 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 1 to 1 Baking 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
- 1/2 cup (120 ml) unsalted vegan butter
- 1/2 cup (120 ml) vegan shortening (or use another ½ cup unsalted butter)
- 4 1/2 cups (1120ml) powdered sugar, sifted
- 1 tsp (5ml) vanilla extract
- 5–6 tbsp (75-90ml) almond milk
- 1/2 cup (120ml) banana chip crumbs (from blender)
- 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.
- 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.
- 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.
NUTRITIONAL INFORMATION WITH ICING
NUTRITIONAL INFORMATION WITHOUT ICING