Irresistible Gluten-Free Vegan Peanut Butter Banana Cupcakes

A mouthwatering photo of two perfectly baked Gluten-Free Vegan Peanut Butter Banana Cupcakes topped with swirls of fluffy Peanut Butter Cocowhip Frosting. The cupcakes are golden brown and slightly glistening, sitting on a rustic wooden board with scattered banana slices and chopped peanuts. Natural light illuminates the scene, highlighting the texture and color of the cupcakes.

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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Prep Time 10 mins

Cook Time 20 mins

Rest Time 10 mins

Total Time 40 mins

Ratings 3.3 from 3 votes

Cooking Method: Baking

Cuisine: American

Courses: Breakfast, Dessert, Snacks

Difficulty: Beginner

Servings: 12

Dietary: Dairy-Free, Gluten-Free, Vegan

Description

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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:

1/2 cup vegan butter (softened)
3/4 cup granulated sugar
1/2 cup Just Egg (vegan egg substitute)
1 cup mashed ripe bananas
1/2 cup plant-based milk (e.g., almond, soy, oat)
1 1/2 cups King Arthur Measure for Measure Gluten-Free Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter (I use Peter Pan with honey; use your favorite.)

For the Frosting:

1/2 container Mrs. Jones Vanilla Frosting (approximately 8 oz This frosting is gluten free and vegan)
1/2 container CocoWhip (approximately 4 oz (plant based whipped topping))
1 tablespoon peanut butter

Instructions

1
Preheat oven: Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
2
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.
3
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.
4
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.
5
Fill muffin tin: Line a 12-cup muffin tin with paper liners. Fill each liner about 2/3 full with the cupcake batter.
6
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.
7
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.
8
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.
9
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.
10
Enjoy: Enjoy your delicious homemade gluten-free vegan peanut butter banana cupcakes!

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.

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