Banana Cream Pudding Cupcakes

Fluffy Banana Cupcakes with Frosting + Cookie Crumbles

If you love any banana dessert, you will love this. The cupcakes are super fluffy with a light banana flavor. The frosting on top adds the perfect amount of sweetness with a crunch from the cookie crumble.

These cupcakes are by far one of my favorite recipes I have made recently. No one would guess these cupcakes are 100% vegan, they are that good!

Banana: be sure your banana is as ripe as possible as it provides a lot of the sweetness and flavor in this recipe. If you have bananas that aren’t ripe but want to make this recipe, you can place the bananas in the oven on a low temperature and cook until the peel turns brown.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be water and apples. You can use sweetened applesauce; however, I find it to be sweet enough using unsweetened applesauce.

Sugar: I used cane sugar in this recipe. Any granulated sugar will work such as monk fruit or white sugar.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

All-purpose flour: I haven’t tested any other flours in this recipe.

Almond flour: I haven’t tested any other flours in this recipe.

Frosting: you can use any frosting of your choice. I used a store-bought vanilla frosting. You could use chocolate frosting as well or leave the cake as is.

Oreos: I used golden Oreos in this recipe. You can use any type of cookie you prefer for this recipe.

Ingredients:

• Banana

• Applesauce

• Sugar

• Vanilla extract

• Nondairy milk

• Vegan butter

• All-purpose flour

• Almond flour

• Baking powder

• Frosting

• Oreos

Recipe:

Makes 6-9 Cupcakes

• 1 banana

• ½ cup applesauce

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 3 tablespoons nondairy milk

• 4 tablespoons vegan butter

• 2/3 cup PLUS ¼ cup all-purpose flour

• 2/3 cup almond flour

• 2 teaspoons baking powder

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with liners or spray with cooking spray. Set aside.

2.    In a small bowl melt the butter.

3.    In a large bowl mash the banana. Add in the melted butter, applesauce, sugar, and nondairy milk. Stir to combine.

4.    Add in the baking powder, all-purpose flour, and almond flour. Stir until a batter is formed.

5.    Transfer to the cupcake pan and bake for 20 minutes or until a toothpick comes out clean.

6.    Once completely cooled top with vanilla frosting and crushed up golden Oreos. Optional: top with more sliced banana.

 Be sure to store the cupcakes in an airtight container in the refrigerator. The cupcakes should last up to one week. You can store in the freezer to last longer.

If you enjoy this recipe, it would help me a lot if you scrolled down and pressed the “like” button or commented!