Peanut Butter Banana Cupcakes
Tender, moist banana cupcakes topped with a rich and creamy peanut butter frosting and a sprinkle of peanut brittle make these vegan cupcakes simply irresistible. Everyone's favorite combination of flavors is transformed into an incredibly delicious treat perfect for birthday celebrations, family gatherings, or whenever you are craving something sweet.
Servings: 12
Ingredients
Cake
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 7 tbsp neutral oil canola, vegetable, sunflower, etc
- 3/4 cup mashed banana 2 medium
- 2/3 cup oat milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Frosting
- 1/2 cup vegan butter or margarine softened
- 2 cups powdered sugar
- 1/4 tsp salt
- 2-3 tbsp creamy peanut butter
Peanut Brittle
- 1 tbsp vegan butter or margarine
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 cup roasted unsalted peanuts
Instructions
- Preheat oven to 350°F/175 C. Line 1/2 cup wells in a cupcake pan with liners.
Make the cake
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute.
- In a large bowl, combine the mashed banana, sugar, oil, oat milk, vanilla extract, and apple cider vinegar. Beat with a hand mixer on low speed until smooth and well combined.
- Add the flour mixture and beat on low until just combined and no lumps remain.
- Pour into prepared cupcake wells (about 1/3 cup per well) and shake to level.
- Bake for 19-22 minutes until a skewer inserted comes out clean.
- Allow to cool in the tin for at least 5 minutes before removing and allowing to cool completely.
Make the frosting
- Combine the vegan butter, salt, and half the powdered sugar in a bowl.
- Beat with a hand mixer on low speed, slowly incorporating the rest of the powdered sugar.
- Add the peanut butter and beat until smooth.
- Increase the speed and beat until very fluffy, 3-5 minutes.
Make the brittle
- In a heavy-bottomed saucepan, combine 1 tbsp vegan butter and ¼ cup granulated sugar. Heat over medium, swirling occasionally to dissolve the sugar.
- Once sugar is mostly dissolved, reduce heat to medium low and cook uncovered and undisturbed until the colour starts to shift. Keep a very close eye on the caramel as this will happen quickly.
- When the caramel is a dark gold color, remove from the heat, and immediately add in salt and baking soda. Stir quickly. The mixture will foam slightly. Residual heat from the pot will continue cooking the caramel, so err on the side of lighter in color.
- Add the peanuts and stir to coat. Pour on to a parchment lined baking sheet and press into a single layer. Set aside to cool.
- Once firm, break into individual pieces.
Assemble the cupcakes
- Pipe or spread the frosting on. Garnish with peanut brittle.
- Serve immediately or store covered in the fridge for up to 3 days. Individual cupcakes can be stored in the freezer (wrapped individually in plastic before being placed in an airtight container) for up to 1 month.
Notes
Use room temperature butter as it blends more easily.
Do not overmix the batter.
Check doneness with a toothpick starting at 15 minutes, as ovens can vary.
Store uneaten cupcakes in the refrigerator for up to 3 days.
Nutrition
Calories: 475kcal | Carbohydrates: 64g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 483mg | Potassium: 194mg | Fiber: 2g | Sugar: 43g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg