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–+ servings
gluten and dairy free banana cupcakes with cream cheese frosting

Banana Cupcakes with Cream Cheese Frosting

5 from 4 votes
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Servings: 15 cupcakes
Calories:

Ingredients  

For the Banana Cupcakes:

  • ½ cup softened butter, softened dairy free buttery sticks or canola oil - I use Earth Balance buttery sticks
  • ¾ cup sugar
  • 2 eggs - Sub 2 Follow Your Heart Vegan Eggs + 1 teaspoon apple cider vinegar
  • 1 ½ cups mashed over-ripe bananas - approximately 2-4 bananas
  • ¼ cup dairy free vanilla creamer or whole milk
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups Gluten Free Flour Blend with xanthan gum - I use Bob's Red Mill 1 to 1 Baking Flour
  • 1 teaspoon baking soda
  • ½ teaspoon Salt

For the Cream Cheese Frosting:

  • 1 8 oz. container cream cheese or dairy free cream cheese - softened at room temp
  • 4 tablespoon butter or sub additional dairy free cream cheese if needed - softened at room temp
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions

For the Banana Cupcakes:

  • Preheat oven to 350 degrees. Line your muffin tins.
  • In a small bowl, combine flour, baking soda and salt. Set aside.
  • In a large bowl, combine your softened butter or dairy free buttery sticks and sugar using a hand mixer on medium to high speed until light and fluffy. If using oil, it will not get light and fluffy, just make sure it is combined well and there aren’t any lumps in the sugar.
  • Add eggs one at a time or the vegan eggs and 1 teaspoon apple cider vinegar, making sure that it is all incorporated well.
  • Add the mashed banana, milk or dairy free creamer and vanilla. Mix until well combined.
  • Gradually add the flour mixture to the wet ingredients until combined well.
  • Pour batter into muffin liners and bake for 20-22 minutes for regular sized cupcakes, 12-14 minutes for mini cupcakes. Just until they are set and puffed up. If you are using dairy free products, they may not brown very much, which is normal and perfectly fine. Just be sure not to over bake them because it will make them dry and crumbly and they lose flavor.
  • Remove from the oven and let cool completely before frosting them.

For the Cream Cheese Frosting:

  • In a medium bowl, combine the softened butter and cream cheese with a hand mixer until light and fluffy. Add the vanilla and mix to combine. Gradually add the powdered sugar a little at a time so that it doesn’t create a messy cloud. One it is all combined well, turn the speed up on the mixer and give it a good whip for about 30 seconds to a minute. This will lighten it up a bit.
  • Scoop into a piping bag or sturdy ziplock bag and cut off a corner to pipe the frosting on to your cooled cupcakes.

Notes

*Note:  This recipe will also make enough batter for one 9 inch round or square cake pan.  If making 2 layers of cake, double both the recipe and the frosting recipe.  You will also need to line the bottom of the cake pan with parchment and grease the sides very well for easy removal. The baking time will also increase, so watch it carefully after 20 minutes.  Once the center is set and it has risen, it is done!