Vegan peanut butter and banana cupcakes | Recipes

Vegan Peanut Butter and Banana Cupcakes

  • Preparation time: 15 minutes
  • Cooking time: 18 - 20 minutes
  • Serves: 12
Vegan Banana and peanut butter cupcakes


For the cakes

  • 240g Self-raising flour
  • 140g Caster sugar
  • 1 tsp Bicarbonate soda
  • 1⁄2 tsp salt
  • 60ml Vegetable oil
  • 2 Bananas, ripe
  • 1 tsp Vanilla extract
  • 2-3 tbsp Almond milk (or whichever dairy-free milk you prefer)

For the icing

  • 80g Vegan margarine
  • 200g Icing sugar
  • 25ml Vegan milk (we used almond milk)
  • 6 tbsp Smooth peanut butter
  • Salted peanuts, toasted & crushed to garnish
  • Dark chocolate, grated

How to prepare vegan peanut butter and banana cupcakes

  1. Heat oven to 180C/165C fan and line your muffin tins.
  2. In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda.
  3. In a second bowl roughly mash the bananas and with the oil and vanilla extract.
  4. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Add dairy-free milk as required to achieve a soft dropping consistency.
  5. Spoon the mixture into the cases and bake for 18-20 mins.
  6. Allow to cool.
  7. For the icing, beat the ingredients together until you have a smooth icing. Pipe onto the cooled cupcakes and garnish with crushed peanuts and grated chocolate.