Banana Cupcakes
These easy banana cupcakes are sweet, fluffy and full of banana flavor with a hint of spice and topped with creamy banana frosting. Garnish with banana chips and chopped nuts, or leave them plain for a simple treat.
Servings: 18 cupcakes
Calories: 324kcal
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/2 cup canola oil
- 1/2 cup unsweetened plain coconut yogurt
- 1/2 cup lightly packed brown sugar
- 1/2 cup sugar
- 1 cup mashed ripe banana about 3 medium bananas
- 2 eggs
- 2 teaspoons vanilla extract
For the frosting:
- 1/2 cup vegetable shortening or vegan butter
- 1 mashed banana
- 1/4 teaspoon coarse salt
- 1/2 teaspoon pie spice
- 4 - 5 cups powdered sugar
Instructions
For the cake:
- Preheat oven to 350˚F and line a muffin pan with paper liners.
- In a mixing bowl, whisk the flour, pie spice, baking powder, baking soda and salt to combine.
- In a large bowl with an electric mixer, mix the oil, yogurt, sugars, and mashed banana until smooth.
- Add egg and vanilla beating until combined.
- Mix in the flour mixture, about 1/2 cup at a time, scraping the sides as needed, until combined.
- Transfer batter to baking liners and bake for 20 - 22 minutes, or until an inserted toothpick comes out clean.
- Remove from oven and let cool completely before frosting.
For the frosting:
- In a large bowl with an electric mixer, beat vegetable shortening or vegan butter with banana, salt and pie spice until light and fluffy.
- Add about 1/2 cup sugar at a time and beat until incorporated. Continue until you reach your desired consistency.
Nutrition
Calories: 324kcal | Carbohydrates: 53g | Protein: 2g | Fat: 12g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 230mg | Fiber: 1g | Sugar: 40g | Vitamin C: 1mg