Vegan Peanut Butter Cupcakes Recipe

Peanut butter and banana make a great team. So if you’re looking for a quick and easy home-baking recipe that’s vegan-friendly, then this will satisfy your need for sweet things in no time at all. Chocolate chips could also be added, for extra crunch and to complement the peanut butter and banana flavour.

Vegan Peanut Butter Cupcakes Recipe

Ingredients

For the cupcakes:

250 g self-raising flour

225 g caster or granulated sugar

150 g dairy-free margarine

2 large bananas, mashed

2 tsp vanilla extract

1 tsp bicarbonate of soda

For the buttercream:

185 g dairy-free margarine

250 g icing sugar

2 tsp peanut butter

Banana chips for the topping

Method

Preheat your oven to 200C / 180C fan / Gas Mark 4.

Line a muffin tin with muffin cases or cupcake cases.

Beat together margarine and sugar until fluffy.

Add vanilla extract and mix in.

Mix in the mashed bananas.

Sift in the flour and bicarbonate of soda.

Mix until combined fully.

Divide the mixture between the muffin cases.

Bake for around 15 minutes, until an inserted skewer or knife comes out clean.

Leave to cool.

For the icing, combine the margarine, icing sugar and peanut butter until fully mixed.

If the mixture is too stiff, add some plant-based milk to loosen it.

Pipe a generous swirl of buttercream on the top of each cupcake.

Place a banana chip in the buttercream as a final touch.

Vegan Peanut Butter Cupcakes Recipe

Print Recipe Pin Recipe

Course Dessert, sweet treats

Cuisine American

Ingredients

For the cupcakes:
250 g self-raising flour
225 g caster or granulated sugar
150 g dairy-free margarine
2 large bananas mashed
2 tsp vanilla extract
1 tsp bicarbonate of soda
For the buttercream:
185 g dairy-free margarine
250 g icing sugar
2 tsp peanut butter
Banana chips for the topping

Instructions

Preheat your oven to 200C / 180C fan / Gas Mark 4.
Line a muffin tin with muffin cases or cupcake cases.
Beat together margarine and sugar until fluffy.
Add vanilla extract and mix in.
Mix in the mashed bananas.
Sift in the flour and bicarbonate of soda.
Mix until combined fully.
Divide the mixture between the muffin cases.
Bake for around 15 minutes, until an inserted skewer or knife comes out clean.
Leave to cool.
For the icing, combine the margarine, icing sugar and peanut butter until fully mixed.
If the mixture is too stiff, add some plant-based milk to loosen it.
Pipe a generous swirl of buttercream on the top of each cupcake.
Place a banana chip in the buttercream as a final touch.