Vegan Banana Bread Cupcakes
Soft banana cupcakes with a cinnamon cream swirl, ready in 25 minutes prep and 18 minutes bake.
Last updated: September 28, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon, plus 1/2 tsp for frosting
- 3 very ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup granulated sugar
- 1/3 cup neutral oil, such as canola or melted coconut oil
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
Instructions
Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk flour, baking soda, salt, and 1 tsp cinnamon.
In a large bowl, mash bananas until mostly smooth with a few small lumps.
Whisk sugar, oil, almond milk, vanilla, and vinegar into the mashed bananas.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Divide batter evenly among the liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean.
Cool cupcakes in the tin for 5 minutes, then move to a wire rack to cool fully.
Beat vegan butter until smooth, then add powdered sugar and 1/2 tsp cinnamon.
Beat frosting on high for 2 minutes until light and fluffy, then pipe onto cooled cupcakes.
Pro Tips
- • Use bananas with lots of brown spots. They mash easier and taste sweeter.
- • Do not overmix the batter, or the cupcakes will turn dense instead of soft.
- • If your frosting feels too soft, chill it for 15 minutes before piping.
- • Add a small pinch of nutmeg to the frosting for a deeper spice flavor.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These banana bread cupcakes bring cozy flavor with simple, honest ingredients. Frost them high with cinnamon cream and share them with anyone, vegan or not.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes. Thaw them fully first and drain any extra liquid before mashing, so the batter does not turn watery.
Why did my cupcakes turn out dense?
This usually means the batter was overmixed. Stir just until the flour disappears, then stop.
Can I add walnuts or chocolate chips?
Yes. Fold in 1/2 cup chopped walnuts or vegan chocolate chips right before dividing the batter into liners.
How do I store these cupcakes?
Store frosted cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
