Baking is the number one challenge for vegan cooks. How do you create moist, flavorful, and lofty cakes without using eggs? The recipe below proves that it is possible. These cupcakes rise up like you wouldn’t believe, and they’re full of banana flavor. They’re even topped with a luscious vegan coconut buttercream.
The trick to getting your baked goods to rise without eggs is to use a combination of an acid like vinegar and baking soda, which is activated when it comes into contact with an acid, creating bubbles. Bubbles are what make your cakes airy. These cupcakes are the very delicious result of one simple and fun science experiment.
Vegan Banana Cupcakes with Coconut Buttercream
12
20 minutes
20 minutes
40 minutes
For the cupcakes
3/4 cup brown sugar
1/3 cup coconut oil
2 bananas, mashed
1/2 cup almond milk
1 tablespoon vinegar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
For the coconut buttercream
3/4 cup vegan butter, at room temperature
2 1/2 cups confectioners sugar
1/8 teaspoon salt
3 tablespoons coconut cream
Preheat the oven to 350ºF. Line a muffin tin with paper cupcake liners.
In a large mixing bowl using an electric mixer, cream together the brown sugar and coconut oil. Add the bananas, almond milk, vinegar, and vanilla and beat to combine.
In a separate mixing bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat to combine.
Scoop the batter into the prepared muffin cups. Bake in the preheated oven for 19 to 21 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Transfer the cupcakes to a wire rack to cool completely.
Meanwhile, make the frosting. In a large mixing bowl using an electric mixer set on medium-high, beat the vegan butter until creamy, about 3 minutes. Add half of the confectioners sugar and beat at medium-low speed until the mixture is combined. Add the remaining sugar in two or three additions, beating well after each. Add the salt and the coconut cream and beat to combine. Raise the speed to medium-high and beat until the frosting is fluffy and light.
Once the cupcakes are completely cooled, spread or pipe the frosting on top.
