Vegan Banana Blueberry Cupcakes

Vegan Banana Blueberry Cupcakes, SO good!  It's also a great recipe for eggless banana bread/cake!

Spring is here and these Vegan Banana Blueberry Cupcakes are just what you need!  A banana cake with a hint of cinnamon, bursting with warm blueberries and topped with frosting!  Yum!

So why the vegan cupcakes?  Because Earth Balance is having this fun Vegan Cupcake Challenge that everyone can enter!   Cupcakes and competition… it’s my sort of thing!  Plus, vegan recipes are great to have on hand in case you don’t have any eggs or milk in the fridge!  Vegan banana bread has seriously saved me a few times!

Vegan Banana Blueberry Cupcakes, SO good!  It's also a great recipe for eggless banana bread/cake!

I just couldn’t help myself when these came hot out of the oven!  I had to eat one…or two.  Even without the frosting they make great muffins perfect for lunch boxes or picnics. But let’s be honest, adding frosting just makes every better.

Vegan Banana Blueberry Cupcakes, SO good!  It's also a great recipe for eggless banana bread/cake!

I topped my cupcakes with a little bit of sanding sugar sprinkles and some fresh berries.  But if you use frozen blueberries in the recipe (which you totally can) then you can just use some sprinkles to add a little decoration.

Vegan Banana Blueberry Cupcakes, SO good!  It's also a great recipe for eggless banana bread/cake!

 

Vegan Banana Blueberry Cupcakes

Vegan Banana Blueberry Cupcakes

Ingredients

BANANA BLUEBERRY CAKE:
4 medium ripe bananas
1/2 C. sugar
2/3 C. Earth Balance Buttery Spread, melted
2 tsp. vanilla extract
1 1/2 C. flour (AP or wheat)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/4 tsp. cinnamon
1 1/2 C. blueberries
FROSTING:
1 C. Earth Balance Buttery Spread
2 tsp. vanilla extract
3-4 C. powdered sugar

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. In a large bowl, use a fork to finely mash the bananas.
3. Add sugar, Earth Balance Buttery Spread and vanilla extract. Stir well.
4. In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon.
5. Slowly stir in the dry ingredients to the wet (don't over mix) and then fold in blueberries.
6. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
7. Let cool.
8. Frosting: Beat the Earth Balance Buttery Spread until smooth. Add vanilla extract and then slowly add in powdered sugar until you reach your desired consistency.

This is a sponsored conversation written by me on behalf of Earth Balance. The opinions and text are all mine.

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