Banana Cupcakes

I’m finally feeling a bit better today, so to celebrate I baked us some cupcakes!

The cupcakes are vegan, the frosting obviously is not…

I really wanted to make a pipeable frosting this time, but most recipes are for buttercream which kind of means: take a huge load of butter and mix that with a huge load of confectioner’s sugar. That’s just not my thing.
So I was really excited to find this recipe which is lighter, but still rich enough for piping. I already tried it once on the Dark Chocolate Cupcakes, but I used minarine instead of butter, and soy milk instead of milk, and the texture was a disaster (luckily the taste was still good!).
This time I was prepared: I bought us some real butter (normally I never ever ever buy butter, we always eat plant based fats) and cow’s milk. The frosting still isn’t exactly what it looks like in the tutorial, but it was pipeable so I was happy.

Jeroen told me these are the best cupcakes I ever made (he says that everytime but still…) so who am I to deny that? Enjoy these delicious banana cupcakes, and please indulge on the frosting, it makes the cupcakes even better!


Banana Cupcakes

Ingredients (for 6 cupcakes)


  • 50g margarine
  • 100g cane sugar
  • Chia egg replacer: 1 Tbsp chiaseeds + 3 Tbsp soy milk
    (set aside for 15 minutes before using the mixture!)
  • 1 medium very ripe banana, peeled and cut into chunks
  • 2 Tbsp rice syrup (or another liquid sweetener)
  • 2 Tbsp plain soy yogurt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
    (or omit the baking soda and just use 1 tsp baking powder instead of 1/2)
  • a pinch of salt
  • 1/2 tsp ground cinnamon
  • 125g all purpose flour


  • 1,5 Tbsp all purpose flour
  • 65 ml milk
  • 60g butter
  • 60g sugar




  • Preheat the oven to 175°C. Lightly grease a standard muffin or cupcake pan; or line with papers, and grease the papers.
  • Beat the margarine and cane sugar in a mixing bowl until well combined.
  • Add the chia egg replacer, and beat thoroughly.
  • Add the banana, rice syrup and soy yogurt, beating until well combined. The mixture may look a bit lumpy, that’s ok.
  • Add the baking powder, baking soda, salt, cinnamon and flour. Beat until thoroughly combined.
  • Scoop the batter into the prepared cupcake pan, filling the cups almost full
  • Bake the cupcakes for 20-25 minutes, or until a toothpick inserted comes out clean
  • Remove the cupcakes from the oven, and place the pan on a heatproof surface.
  • As soon as you’re able, tilt the cupcakes from the pan onto a wire rack to cool
  • See a step by step photo tutorial on The Girl Who Ate Everything
  • Be sure to use real butter, and real milk!
  • Heat the milk-flour mixture long enough
  • Let it cool down long enough
  • And keep on whipping the frosting until it looks like whipped cream!
  • Pipe the frosting onto the cooled cupcakes. To create the rose shape, just start piping in the middle of the cupcake and then make a circle around your start point. Check out Created by Diane for a video tutorial.

– cupcakes: adapted from King Arthur Flour
– frosting: adapted from The Girl Who Ate Everything

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