Vegan Cupcakes With Banana Peanut Butter Recipes

PEANUT BUTTER BANANA CUPCAKES

Steps:

• TO MAKE THE CUPCAKES:
• Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
• 2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
• 3. Add vanilla extract and mix until combined.
• 4. Add egg white and egg in two batches, mixing until combined after each.
• 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
• 6. Add half of the dry ingredients to the batter and mix until well combined.
• 7. Add the milk and banana mixture and mix until well combined.
• 8. Add remaining dry ingredients and mix until well combined.
• 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
• 10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. TO MAKE THE FROSTING:
• Beat the cream cheese and butter together until smooth.
• 2. Add the peanut butter and mix until smooth.
• 3. Add half of the powdered sugar and mix until smooth.
• 4. Add remaining powdered sugar and mix until smooth.
• 5. Pipe the frosting onto the cupcakes. I used the Ateco 808 large round tip.
• 6. Top cupcakes with a banana chip and sprinkle with crushed banana chips, if desired. Store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

VEGAN CUPCAKES WITH BANANA & PEANUT BUTTER

Steps:

• Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don't overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.
• When the cupcakes come out of the oven, sprinkle the chocolate chips over - they will melt and then harden again, so don't touch them.
• For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

PEANUT BUTTER CUPCAKES WITH BANANA PUDDING

Steps:

• Make the pudding: Whisk the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk until combined. Place the pan over medium-high heat and bring to a boil, stirring constantly. Add the mashed bananas and reduce the heat to medium. Cook, stirring, until thickened, about 2 minutes.
• Remove the pan from the heat and stir in the butter and vanilla. Strain the pudding through a medium-mesh sieve into a medium bowl, pressing the pudding through with a rubber spatula. Whisk in a few drops of the yellow food coloring, if desired (the pudding may be grayish without it). Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until chilled, at least 2 hours.
• Meanwhile, make the cupcakes: Preheat the oven to 350˚. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder, salt and baking soda in a large bowl.
• Beat the butter and sugar in a separate large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the speed to medium and beat in the eggs, one at a time, then beat in the vanilla. Reduce the speed to low and beat in half the flour mixture, then the buttermilk, then the remaining flour mixture until combined. Beat in the peanut butter chips.
• Divide the batter among the prepared muffin cups, filling them about three-quarters of the way. Bake until lightly browned and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans, then transfer the cupcakes to racks to cool completely.
• Whisk the pudding vigorously to loosen. Transfer to a piping bag fitted with a 1/4-inch round tip. Insert the tip into the center of each cupcake and fill with pudding, then pipe more of the pudding on top. Top with banana chips.

VEGAN PEANUT BUTTER BANANA SHAKE

Steps:

• Combine soy milk, ice, banana, peanut butter syrup, and PB powder in a blender; blend until smooth.

ROASTED BANANA AND PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
• For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
• Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
• Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
• For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.

CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat oven to 350 degree F.
• Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife.
• Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
• Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
• To make frosting: Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
• Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

EASY PEANUT BUTTER-BANANA CUPCAKE RECIPE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
• Microwave peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Spread onto tops of cupcakes, adding about 1 tsp. to each. Cool.
• Blend milk and banana in blender until smooth. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar, vanilla and banana mixture; beat until light and fluffy. Spread onto cupcakes, adding about 2 Tbsp. to each. Sprinkle with nuts.

VEGAN BANANA CUPCAKES

Steps:

• Preheat your oven to 350 degrees and line your pan with paper liners.
• Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it.
• Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Gently fold the wet ingredients into the dry, don't over mix or you'll get tough cupcakes. Small lumps are fine.
• Fill liners 2/3 full, top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them inches.
• Bake 20-22 minutes or until a toothpick comes out clean.