Looking for a delicious and allergy-friendly treat? These gluten-free and vegan peanut butter banana cupcakes are soft, moist, and bursting with flavor! The perfect treat for any celebration and for anyone following a gluten-free or vegan diet.
Out of applesauce (or your common egg replacer)? Don’t worry! Our Gluten-Free Vegan Baking Substitutions Guide has great alternatives for baking.
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Irresistible Gluten-Free Vegan Peanut Butter Banana Cupcakes
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These Gluten-Free Vegan Peanut Butter Banana Cupcakes are moist, flavorful, and easy to make, these cupcakes are a delightful combination of sweet banana, creamy peanut butter, and a light and airy Peanut Butter Cocowhip Frosting.
For the Cupcakes:
For the Frosting:
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
- Mix wet ingredients: In a large bowl, using an electric mixer or a whisk, cream together the softened vegan butter and sugar until the mixture is light and fluffy. Beat in the Just Egg until well combined, then stir in the mashed ripe bananas and plant-based milk.
- Combine dry ingredients: In a separate medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until there are no lumps.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix. Stir in the creamy peanut butter until evenly distributed.
- Fill muffin tin: Line a 12-cup muffin tin with paper liners. Fill each liner about 2/3 full with the cupcake batter.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the muffin tin from the oven and let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely before frosting.
- Make the frosting: In a medium bowl, combine the Mrs. Jones Vanilla Frosting, Cocowhip, and peanut butter. Use an electric mixer to beat the ingredients together until smooth and creamy.
- Frost: Once the cupcakes are completely cool, frost them with the Peanut Butter Cocowhip Frosting. You can use a knife, spatula, or piping bag to frost the cupcakes.
- Enjoy: Enjoy your delicious homemade gluten-free vegan peanut butter banana cupcakes!
Nutrition Facts
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 368.82kcal
- % Daily Value *
- Total Fat 20.09g31%
- Saturated Fat 10.7g54%
- Trans Fat 0.03g
- Cholesterol 37.66mg13%
- Sodium 239.57mg10%
- Potassium 162.14mg5%
- Total Carbohydrate 44.8g15%
- Dietary Fiber 2.78g12%
- Sugars 28.75g
- Protein 5.85g12%
- Vitamin A 18.05 IU
- Vitamin C 1.63 mg
- Calcium 72.19 mg
- Iron 1.21 mg
- Vitamin D 0.2 IU
- Vitamin E 2.1 IU
- Vitamin K 4.9 mcg
- Thiamin 0.03 mg
- Riboflavin 0.14 mg
- Niacin 1.76 mg
- Vitamin B6 0.14 mg
- Folate 20.96 mcg
- Vitamin B12 0.09 mcg
- Phosphorus 110.56 mg
- Magnesium 27.62 mg
- Zinc 0.49 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Notes/Tips:
- Measuring Flour: When measuring gluten-free flour, it's best to use the 'spoon and level' method. Lightly spoon the flour into your measuring cup and then level it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and result in a denser cupcake.
- Room Temperature Ingredients: Using room temperature ingredients, especially the vegan butter and Just Egg, helps them combine more easily and creates a smoother batter.
- Don't Overmix: Be careful not to overmix the batter once you add the dry ingredients. Overmixing can develop the gluten (even in gluten-free flour), resulting in tough cupcakes.
- Ripe Bananas: Use very ripe bananas (with lots of brown spots) for the best flavor and moisture in your cupcakes. The riper the bananas, the sweeter and more flavorful they'll be.
- Just Egg: Just Egg is a great vegan egg substitute that provides moisture and binding. If you don't have Just Egg, you can try other egg replacers like flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg) or applesauce (1/4 cup per egg), but the texture may be slightly different.
- Frosting Consistency: The frosting should be light and airy. If it seems too thick, you can add a tablespoon or two of plant-based milk to thin it out. If it's too thin, add a little more powdered sugar.
- Peanut Butter Variations: For a different flavor, you can use crunchy peanut butter or even a flavored peanut butter like honey peanut butter (if not vegan). You can also add a pinch of cinnamon or nutmeg to the batter for a warmer flavor profile.
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, you can freeze the unfrosted cupcakes in an airtight container for up to 3 months.
- Garnish: Garnish your cupcakes with sliced bananas, chopped peanuts, or a drizzle of melted peanut butter for an extra touch.
- Serving Suggestions: These cupcakes are delicious on their own, but they also pair well with a scoop of vegan ice cream or a glass of plant-based milk.
User Reviews
I decided to make these, because I work for a small company and we had a co-worker food festival. After finishing them I didn’t try them because I wanted to be surprised at the festival. I finally tried them at the festival and thought they were good. Well, turns out all my co-workers hated them. I don’t know if my co-workers are just lying or they are actually that bad.
Hi Asja,
thanks for sharing your feedback on the cupcakes! We’re sorry to hear that your coworkers didn’t enjoy them. We’re always striving to improve our recipes, and we appreciate your honesty. Vegan and gluten-free baking can sometimes yield results that are different in texture and taste from traditional baked goods, and it can take some getting used to. Could you tell us a little more about what your coworkers didn’t like? Was it the texture, flavor, or something else? Any details you can provide would be really helpful as we consider future recipe development. We’re glad you personally found them good, and we hope to create recipes that everyone can enjoy!
Too hard but otherwise great.
Hi,
Thank you for your review! We’re happy you thought the cupcakes tasted great. We want to make our recipes as accessible as possible, so we’re concerned to hear you found them too hard to make. We’ll review the recipe instructions to see if there are any areas we can improve for clarity. Perhaps adding more step-by-step photos or clearer explanations would be helpful. Thanks for pointing this out!
Muy bueno. Le agregué menos azúcar y quedó perfecto.
Thanks so much! We’re thrilled you enjoyed it!