Vegan Banana Cupcakes with Peanut Butter Icing


I was looking for a dessert for some vegan friends when, once again, I had bananas on the counter. A little experimenting with a few of the offerings on the internet led to these quick and tasty cupcakes that even non-vegans will enjoy. Good for those who have problems with lactose or eggs too, but not for anyone with a peanut allergy and not gluten-free either…but then, we can’t take everything away in one recipe, can we?

Vegan Banana Cupcakes

1 1/2 c mashed banana (about 3 to 4, depending on size)
1/2 c unsweetened applesauce
1/4 c oil
2/3 c sugar
1 t cinnamon
1/2 t mace (OR nutmeg)
2 c flour
1 1/2 t baking soda

1. Combine all the ingredients except the flour and baking soda in a large bowl and beat until well blended and smooth.
2. Sift or wisk together the flour and baking soda and add gradually to the beaten mixture. Stir only enough to blend thoroughly.
3. Spoon the batter into twelve paper-lined muffin cups. Bake at 350 degrees for about 20 minutes, until a toothpick inserted in the center comes out clean. Remove from pan and cool before frosting.

Vegan Peanut Butter Frosting

2 T peanut butter
approximately 2 to 2 1/2 c powdered sugar
1 to 2 T almond milk

1. Beat the peanut butter and about a cup of powdered sugar together.
2. Add a little of the almond milk and then gradually stir in the rest of the powdered sugar.
3. Add just enough of the almond milk, a very small amount at a time, to reach the desired thickness. Swirl on to each cupcake.

Variation: Apple or orange juice could be substituted for the almond milk for a light fruity flavor.

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