Moist Vegan Banana Cupcakes with Cinnamon Buttercream Frosting

If you love the comforting flavors of ripe bananas and warm cinnamon, youre in for a treat. These vegan banana cupcakes are incredibly moist and topped with a dreamy cinnamon buttercream thats completely dairy-free. Whipping up these cupcakes is easier than you might think, and they make a wonderful dessert or snack that everyone can enjoy, even those who avoid animal products.

this Recipe

Whether youre new to vegan baking or a seasoned pro, this recipe will become a favorite in your kitchen. The combination of natural sweetness from bananas and the spicy cinnamon buttercream frosting is irresistible. Lets dive in to make your own batch of these delightful vegan banana cupcakes.

Why You’ll Love This Recipe

• Uses simple, wholesome ingredients you likely already have on hand.
• Completely dairy-free and egg-free, perfect for vegan diets.
• The cupcakes are moist and fluffy with natural banana sweetness.
• Cinnamon buttercream adds a creamy, spiced finish without dairy.
• Easy to make with straightforward steps suitable for bakers of all levels.

Ingredients

Gather the following ingredients to make both the cupcakes and the cinnamon buttercream frosting.

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon (for batter)
• 3/4 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 3 ripe medium bananas, mashed (about 1 cup)
• 1/2 cup unsweetened plant-based milk (almond, soy, oat, etc.)

Cinnamon Buttercream Frosting

• 1/2 cup vegan butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2-3 tablespoons plant-based milk

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Total Time: 35-37 minutes
• Servings: 12 cupcakes
• Calories (approx.): 230 per cupcake

How to Make Vegan Banana Cupcakes with Cinnamon Buttercream | Vegan bakery ideas, Cupcake recipes dairy free,…

1. Preheat your oven to 350F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon until evenly combined.
3. In a large bowl, mix the sugar, applesauce, oil, and vanilla extract until smooth. Stir in the mashed bananas and plant-based milk until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, folding gently to combine. Avoid over-mixing; the batter should be smooth but slightly thick.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full for nice domed tops.
6. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove and cool completely on a wire rack before frosting.
7. To make the cinnamon buttercream, beat the vegan butter with an electric mixer until creamy. Gradually add powdered sugar while mixing on low speed.
8. Add vanilla extract, 1/2 teaspoon ground cinnamon, and 2 tablespoons of plant-based milk. Beat on high until light and fluffy. Add more milk if needed to reach your desired frosting consistency.
9. Pipe or spread the cinnamon buttercream over cooled cupcakes and optionally dust lightly with cinnamon or garnish with thin banana slices for a pretty finish.

Tips for the Best Results

• Use very ripe bananas for maximum sweetness and moisture in the cupcakes.
• Do not overmix the batter to keep cupcakes tender and fluffy.
• Let the cupcakes cool completely before frosting to prevent melting or sliding.
• Adjust the cinnamon amount in the frosting to suit your spice preference.
• If you prefer, swap all-purpose flour for a gluten-free blend to make the cupcakes gluten-free.

Storage and Reheating

Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for best flavor and texture. The cupcakes can also be frozen unfrosted in a sealed bag or container for up to 2 months; thaw overnight in the fridge before frosting.

To reheat, warm the cupcakes in a microwave for 10-15 seconds to soften slightly, but avoid overheating to preserve the frosting’s texture and cupcake moisture.

Frequently Asked Questions

Can I use gluten-free flour instead of all-purpose?

Yes, you can substitute a 1:1 gluten-free baking flour blend to make these cupcakes gluten-free. Make sure your blend contains xanthan gum for best texture.

What if I don’t have applesauce?

You can replace applesauce with an equal amount of mashed bananas or a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) to help bind the batter.

Can I make the frosting ahead of time?

Absolutely! The cinnamon buttercream can be made a day ahead and refrigerated in an airtight container. Bring it to room temperature and rewhip before using.

How ripe should the bananas be?

For best flavor and sweetness, use bananas that are very ripe with plenty of brown spots. They mash easily and add natural moisture to your cupcakes.