Vegan Banana Cupcakes with Coffee Frosting Recipe | Pastel de Ray
These soft and moist vegan banana cupcakes are topped with a rich and creamy coffee frosting. So delicious!
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Ingredients:
Cupcakes:
240 grams flour (2 cups)
200 grams sugar (1 cup)
1 tsp BP
1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 mashed ripe bananas
240ml coconut milk (1 cup)
120ml oil (1/2 cup)
1 Tbsp white vinegar
1 Tbsp vanilla extract
100g chocolate chips (1/2 cup)
Frosting:
230g vegan butter (1 cup)
390g icing sugar (3 cups)
1 tsp vanilla extract
1 Tbsp espresso
Preparation:
Preheat oven to 175C (350F).
Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, whisk mashed bananas, coconut milk, oil, white vinegar, and vanilla extract.
Pour the wet mixture into the dry mixture.
Whisk until combined (do not overmix!).
Fold in chocolate chips.
Fill cupcakes liners about two-thirds with batter, and bake at for 18-20 minutes.
Meanwhile, beat vegan butter until smooth.
Add icing sugar, vanilla extract, and espresso.
Beat on high for 2 mins.
Cover cupcakes with frosting and chocolate sprinkles.