For the Vegan Vanilla Frosting
* ½ cup (100g) vegan butter, softened * ¼ teaspoon vanilla extract * 2 ½ cups (325g) powdered sugar * 1 teaspoon soy milk or other dairy free milk
* These vegan vanilla cupcakes should be stored in an airtight container at room temperature for up to 3 days. * Un-frosted cupcakes can be frozen for up to 3 months. * Nutrition calculated without frosting or sprinkles.
Did you make this Easy & Moist Banana Cake?
If you make this cake I’d love to see it! Tag me on Instagram or Facebook andshow me your creation. You can also follow me there or on Pinterest and seewhat’s going on in my crazy kitchen.Vegan Vanilla CupcakesThis Vegan Vanilla Cupcakes recipe is so light and fluffy that nobody wouldguess that they’re eggless and dairy free! It’s a super easy 1-bowl recipethat’s light, moist and delicious. You only need 7 ingredients and 20 minutes.Ever since I made my vegan chocolate cake a few years ago and it turned outAMAZING, I’ve been obsessed with creating the best vegan cake recipes.But as much as I love cake, I love cupcakes too!These vegan vanilla cupcakes are light, moist, fluffy, soft and sooo easy tomake!You only need 7 ingredients and 20 minutes!It’s an easy one-bowl recipe that never ever fails me.I’ve made these babies many many times and they’re always a HUGE hit.I’ve decorated these ones with an easy vegan vanilla frosting and somesprinkles!They’re perfect for a birthday, party or treat.
Vegan Vanilla Cupcakes
Kate Hackworthy | Veggie DessertsThese vegan vanilla cupcakes are so light and fluffy that nobody would guessthat they’re eggless and dairy free! It’s a super easy 1-bowl recipe that’slight, moist and delicious. You only need 7 ingredients and 20 minutes!Cook ModePrevent your screen from going darkSaveSaved!Prep Time 5 minsCook Time 15 minsTotal Time 20 minsCourse DessertCuisine American, International, WesternServings 12Calories 194 kcal
How to Make a Moist Banana Cake
1. Preheat the oven to 350° and prepare your cake pans. I used my 6″ cake pans that are 2″ deep to make 3 layers. 2. In a large mixing bowl add the flour, sugar, baking powder, baking soda, salt, and cinnamon and stir together. 3. Add the bananas, buttermilk, shortening, and vanilla and mix with a hand mixer. 4. Add the eggs and continue to beat for 2 minutes. 5. Pour the cake batter into the cake pans and tap on the counter to remove air bubbles. Place the pan(s) in the oven and bake for 25-35 minutes. 6. While the cakes are baking, make your banana pudding and cream cheese frosting and place them in the fridge to get nice and cold before assembling and frosting the cake.
Dairy free cupcakes
These vegan vanilla cupcakes are so fluffy that nobody would guess thatthey’re vegan.That means they’re perfect if you don’t actually need a vegan cake recipe, butare looking for one that’s dairy free.You can use any type of dairy free milk: soy, almond, coconut, cashew, oatetc…They all work perfectly!
Cake Assembly and Frosting
* This frosting needs to be cold in order for the frosting to go on well and I would recommend keeping the cake cold until ready to serve. * I used a 6″ cake pan and made 3 layers with the amount of batter that is made with this recipe. * If you are going to substitute butter for the shortening in the frosting, make sure it is room temp when mixing with the room temp cream cheese so that they cream together nicely. After achieving the consistency and sweetness you want, place the frosting in the fridge so it has a chance to firm up before frosting the cake. Any nutrition calculations are only estimates using online calculators. Pleaseverify using your own data.”