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Delicious Plant-Based Peanut Butter and Banana Cupcakes Inspired by Elvis

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Ingredients

Adjust Servings:
1/2 cup mashed banana (over ripe)
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/3 cup canola oil or 1/3 cup vegetable oil
2/3 cup rice milk or 2/3 cup soymilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 cup margarine, softened
2 tablespoons shortening
1/3 cup creamy peanut butter

Nutritional information

288.5
Calories
124 g
Calories From Fat
13.9 g
Total Fat
2.2 g
Saturated Fat
0 mg
Cholesterol
209.9 mg
Sodium
38.8 g
Carbs
1 g
Dietary Fiber
26.8 g
Sugars
3.3 g
Protein
70g
Serving Size

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Delicious Plant-Based Peanut Butter and Banana Cupcakes Inspired by Elvis

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    Cuisine:

    These are the best cupcakes I've ever had!! I've made them a couple times and will be making them again soon. They do taste like banana bread with a delicious peanut buttery frosting. SO moist and no one could even tell that they were vegan. used almond milk.

    • 50 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Vegan Elvis Cupcakes, This recipe came from Vegan Cupcakes Take Over The World, but I made a small modification with the frosting (using much less, trust me, it doesn’t need much) No one will believe you when you tell them they’re vegan The cupcakes taste like moist banana bread Double frosting recipe to create cupcakes like the ones in the photo My favorite vegan margarines to use for baking include Earth Balance and Nucoa (in the tub, although it’s been impossible to find lately) , These are the best cupcakes I’ve ever had!! I’ve made them a couple times and will be making them again soon They do taste like banana bread with a delicious peanut buttery frosting SO moist and no one could even tell that they were vegan used almond milk , Making these for they second time, they are just amazing!! Really sweet though, but hey some of us like that! Really moist and noone knows they are vegan if you dont tell them I double the frosting as suggested and use my frosting pip (or zip-lock) and they look beautiful


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    Steps

    1
    Done

    Cake:

    2
    Done

    Preheat Your Oven to 350 Degrees and Line Your Pan With Paper Liners.

    3
    Done

    Throw Your Mashed Banana in a Blender or or Just Smash It Into Oblivious With a Fork. Just Try to Get the Lumps Out.

    4
    Done

    Sift the Flour, Baking Soda, Baking Powder, Salt and Sugar Into a Large Bowl, Mix Well.

    5
    Done

    in a Smaller Bowl, Whisk Together the Oil, Soy or Rice Milk, Vanilla Extract, Almond Extract, and Mashed Banana. Create a Well in the Dry Ingredients and Fold in Wet Ingredients, but Dont Over Mix or Youll Get Tough Cupcakes. Small Lumps Are Fine. Fill Liners 2/3 Full. Bake 20-22 Minutes or Until a Toothpick Comes Out Clean. Cool Completely Before Frosting.

    6
    Done

    Frosting:

    7
    Done

    With an Electric Mixer, Cream Together Margarine and Shortening Until Smooth. Add Peanut Butter and Vanilla, Beat Until Very Smooth. Beat in Confectioners Sugar, Mixture Will Be Very Stiff (you May Need to Add an Extra 1/8 Cup Confectioners Sugar). Dribble in Soy Milk a Little at a Time, Beating Continuously Until Frosting Is Pale and Fluffy.

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    Hanna Brown

    Culinary cowboy known for his hearty and comforting dishes.

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