Peanut Butter Banana Bliss Cupcakes
Indulge in these delightful Peanut Butter Banana Bliss Cupcakes, a captivating twist on the classic Elvis flavor combination. Inspired by the beloved Vegan Cupcakes Take Over The World, these moist and fluffy cupcakes are packed with the natural sweetness of overripe bananas and a rich peanut butter frosting that will leave your taste buds singing. What’s more, they’re completely vegan and utterly irresistible! Perfect for birthdays, gatherings, or anytime you want to treat yourself, these cupcakes prove that dessert can be decadent while still being friendly to plant-based diets. For a more indulgent experience, double the frosting recipe to achieve a luscious, creamy topping that complements the cupcake's delightful banana bread-like texture. You'll never believe these can be vegan, and neither will your guests!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Mashed banana
1/2 cup (over ripe)
All-purpose flour
1 1/4 cups (sifted)
Baking soda
1/4 teaspoon
Baking powder
1 teaspoon
Salt
1/2 teaspoon
Granulated sugar
3/4 cup
Canola oil or vegetable oil
1/3 cup
Rice milk or soy milk
2/3 cup
Vanilla extract
1 1/2 teaspoons
Almond extract
1/2 teaspoon
Margarine
1/4 cup (softened)
Shortening
2 tablespoons
Creamy peanut butter
1/3 cup
Powdered sugar
1 1/4 cups (sifted)
Soy milk
1-2 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C) and line a standard 12-cup cupcake pan with paper liners.
2
In a mixing bowl, mash the bananas until smooth. You can use a blender for a finer texture or mash them with a fork, making sure to eliminate any lumps.
3
In a separate large bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and granulated sugar, mixing well to combine.
4
In a medium bowl, whisk together the canola or vegetable oil, rice milk or soy milk, vanilla extract, almond extract, and the mashed bananas until thoroughly blended.
5
Create a well in the center of the dry ingredients and gently fold in the wet mixture. Be careful not to over-mix; a few small lumps are okay. Fill the cupcake liners about two-thirds full with batter.
6
Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before frosting.
7
For the frosting, in a large bowl, use an electric mixer to cream together the softened margarine and shortening until smooth.
8
Add the creamy peanut butter and vanilla extract, beating until the mixture is fully combined and creamy.
9
Gradually beat in the powdered sugar until fully incorporated; the mixture will be quite stiff. Slowly drizzle in soy milk a little at a time, continuing to beat until the frosting is pale and fluffy.
10
Once the cupcakes are completely cooled, generously frost each cupcake with the peanut butter frosting and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Peanut Butter Banana Bliss Cupcakes?
They are a moist, vegan dessert featuring a banana-flavored cake base topped with a rich, creamy peanut butter frosting, inspired by the classic Elvis flavor combination.
Are these cupcakes vegan-friendly?
Yes, this recipe is 100% vegan, using plant-based milk, margarine, and oil instead of dairy or eggs.
What is the inspiration behind this recipe?
These cupcakes were inspired by the recipes in the popular cookbook 'Vegan Cupcakes Take Over The World'.
How many cupcakes does this recipe make?
This recipe is designed for a standard 12-cup cupcake pan, making one dozen cupcakes.
What type of bananas should I use?
You should use overripe bananas, as they provide natural sweetness and a better texture for the cake.
How should I mash the bananas for the batter?
You can mash them with a fork to remove large lumps, or use a blender if you prefer a perfectly smooth texture.
What oven temperature is required?
The oven should be preheated to 350°F (175°C) before baking the cupcakes.
How long do the cupcakes need to bake?
Bake the cupcakes for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
What kind of milk can I use in this recipe?
The recipe recommends using rice milk or soy milk for the batter, and soy milk for the frosting.
What type of oil is best for these cupcakes?
You can use either canola oil or vegetable oil for the cupcake batter.
Why do I need to sift the dry ingredients?
Sifting the flour and powdered sugar helps eliminate lumps and ensures a light, fluffy texture in both the cake and the frosting.
Is over-mixing the batter an issue?
Yes, you should gently fold the wet mixture into the dry ingredients and avoid over-mixing; a few small lumps in the batter are acceptable.
How full should I fill the cupcake liners?
Fill the paper liners about two-thirds full with the batter to allow room for the cupcakes to rise.
Can I frost the cupcakes while they are warm?
No, you must allow the cupcakes to cool completely before applying the frosting to prevent it from melting.
What ingredients are needed for the peanut butter frosting?
The frosting requires softened margarine, shortening, creamy peanut butter, vanilla extract, powdered sugar, and a bit of soy milk.
Should the margarine be softened for the frosting?
Yes, the margarine should be softened to ensure it creams together smoothly with the shortening and peanut butter.
Can I use chunky peanut butter instead of creamy?
The recipe specifies creamy peanut butter for a smooth, fluffy frosting, but chunky could be used if you prefer a textured topping.
What makes the frosting pale and fluffy?
Slowly drizzling in soy milk while beating the mixture with an electric mixer creates a pale, fluffy consistency.
The frosting seems very stiff; is this normal?
Yes, the mixture will be quite stiff after adding the powdered sugar. It will soften and become fluffy as you add the soy milk.
Can I make more frosting if I like a lot of topping?
Yes, for a more indulgent experience, you can double the frosting recipe to achieve a thicker, more luscious topping.
What is the texture of these cupcakes like?
These cupcakes have a delightful texture similar to moist banana bread but in a light cupcake form.
Do I need any special equipment to make these?
You will need a standard 12-cup cupcake pan, paper liners, mixing bowls, and an electric mixer for the frosting.
Can I use almond extract in this recipe?
Yes, the recipe calls for 1/2 teaspoon of almond extract in the batter to enhance the flavor profile.
Are these cupcakes suitable for birthdays?
Absolutely! Their decadent flavor and professional appearance make them perfect for birthdays and gatherings.
Is shortening necessary for the frosting?
Shortening is used alongside margarine to provide stability and a specific creamy texture to the peanut butter frosting.
How much mashed banana do I need?
You will need exactly 1/2 cup of mashed overripe banana for the batter.
Can I substitute the granulated sugar?
The recipe calls for 3/4 cup of granulated sugar in the batter; any substitutions would need to be suitable for vegan baking.
What leavening agents are used?
The recipe uses both baking soda (1/4 teaspoon) and baking powder (1 teaspoon) to help the cupcakes rise.
What tags are associated with this recipe?
Associated tags include vegan, cupcakes, dessert, banana, peanut butter, plant-based, moist, easy, sweet, and birthday.
Is this a plant-based recipe?
Yes, it is entirely plant-based and suitable for those following a vegan diet.