There’s something truly comforting about the smell of ripe bananas and warm cinnamon coming together in a sweet treat. These vegan banana cupcakes with cinnamon buttercream are one of my favorite dairy-free bakery ideas to whip up when you want something moist, flavorful, and utterly satisfying. Whether you’re vegan or just looking for a delicious cupcake recipe dairy free, these will quickly become your go-to.
Making these vegan banana cupcakes is easier than you might think. With common pantry ingredients and ripe bananas, you can create a batch of cupcakes that taste decadent but are completely plant-based. Plus, the cinnamon buttercream frosting adds a cozy spice that pairs perfectly with the banana flavor, making each bite feel like a little hug.
Why You'll Love This Recipe
- Moist, tender cupcakes made without eggs or dairy
- Natural sweetness from ripe bananas—no refined sugar overload
- Warm, aromatic cinnamon buttercream frosting adds a special touch
- Simple ingredients you probably already have at home
- Perfect for vegan diets and anyone avoiding dairy
Ingredients
Gather these ingredients to create your vegan banana cupcakes and creamy cinnamon buttercream frosting.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon, divided
- 1/4 cup coconut oil, melted (or vegetable oil)
- 3/4 cup brown sugar, packed
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/2 cup unsweetened almond milk (or other plant milk)
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Cinnamon Buttercream Frosting
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons unsweetened almond milk (or other plant milk)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 cupcakes
- Calories: Approximately 250 per cupcake
How to Make Vegan Banana Cupcakes with Cinnamon Buttercream | Vegan bakery ideas, Cupcake recipes dairy free,...
- Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1/2 teaspoon of cinnamon until evenly combined.
- In a large bowl, mix the melted coconut oil, brown sugar, applesauce, and vanilla extract until smooth. Stir in the mashed bananas and almond milk until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep cupcakes tender.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack before frosting.
- For the frosting, beat the softened vegan butter with an electric mixer until creamy. Gradually add powdered sugar, cinnamon, and vanilla extract, alternating with almond milk, until smooth and fluffy.
- Pipe or spread the cinnamon buttercream generously on each cooled cupcake. Optionally, sprinkle a little cinnamon on top for extra flair.
- Serve immediately or refrigerate for later enjoyment. These cupcakes are deliciously moist and full of warm banana and cinnamon flavors.
Tips for the Best Results
- Use very ripe bananas for maximum sweetness and moisture.
- Don’t overmix the batter; it keeps cupcakes light and fluffy.
- Make sure cupcakes are fully cooled before frosting to prevent melting.
- Adjust cinnamon in the frosting to your taste for a milder or stronger spice note.
- For extra texture, add chopped walnuts or pecans to the batter.
Storage and Reheating
Store these vegan banana cupcakes in an airtight container in the refrigerator for up to 4 days. This keeps the frosting fresh and the cupcakes moist.
If freezing, wrap cupcakes individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving. Reheat briefly in a microwave for 10-15 seconds if desired.
Frequently Asked Questions
Can I use gluten-free flour for this recipe?
Yes, you can substitute a gluten-free all-purpose flour blend 1:1. The texture may be slightly different but still delicious and moist.
What can I use instead of applesauce?
If you don’t have applesauce, mashed pumpkin or extra mashed banana work well as egg replacers and add moisture.
Is it necessary to use vegan butter in the frosting?
Using vegan butter gives the best creamy texture, but you can also try solid coconut oil for a slightly different consistency and flavor.
Can I make the cupcakes ahead of time?
Absolutely! Bake the cupcakes a day or two in advance, store them in the fridge, and frost just before serving for the freshest taste.