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Vegan Banana Cupcakes

Vegan Banana Cupcakes are quick and easy to make. I often add 1/2 cup chocolate chips to the cupcake mixture to make them seem a little decadent and naughty.

This recipe for vegan cupcakes is fool-proof. This Banana Cupcake Recipe uses oil which, when combined with the bananas, keeps the cupcakes really moist. They last for several days but will also freeze really well.

The texture is a bit more like a muffin as it is quite dense.

Although I always add the chopped walnuts, they can be omitted if you don't like walnuts or if someone has a nut allergy.

Ingredients:

• 2 cups unbleached all-purpose (plain) flour
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup raw sugar or other sweetener
• 1/3 cup oil
• 4 ripe bananas
• 1/4 cup water
• 1 tsp vanilla extract
• 1 cup chopped walnuts

Preparation:

• Preheat oven to 350F (175C).

• Line cupcake trays with cupcake liners.

• Mix flour, baking soda, and salt in a bowl.

• In a large bowl, beat sugar and oil together, then add the mashed bananas.

• Stir in the water and vanilla, and mix thoroughly.

• Add the flour mixture along with the chopped walnuts, and stir to mix.

• Spoon cupcake mixture into cupcake trays.

• Bake for 15 minutes or until a skewer inserted in the center of a cupcake comes out clean.
• Frost if desired.

Frosting:

• 1/4 cup Tofutti cream cheese or other kind of soy cream cheese
• 1/4 Cup Vegan margarine
• 2 cups powdered sugar
• 1 tsp vanilla

Beat cream cheese and margarine together.

Beat in powdered sugar and vanilla and mix together with hand mixer until smooth.

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