Loads of fluffy white icing, a ribbon of fruity preserves, and chocolate, nuts, ganache, and sprinkles give these an unmistakably scrumptious cupcake profile. One tester described the contrasting flavors and textures in this cupcake as a “party in your mouth,” and we can attest that cleaning up after this party beats picking up beer bottles off the living room floor any day. Pureeing the mashed banana gives these cupcakes a delicate crumb and light texture that sets them apart from other banana baked goods.
Adapted from “Vegan Cupcakes Take Over the World” by Isa Chandra Moskovitz and Terry Hope Romero.
Preheat oven to 350 degrees. Line muffin pan with paper liners.
Stir pineapple preserves in a small saucepan over low heat till melted and they pour easily when scooped up with a spoon. Remove from heat and set aside.
Push the mashed bananas through a sieve or blend for a few seconds with an immersion or regular blender to get rid of any remaining lumps. It should be fairly smooth.
Sift the flour, baking soda, baking powder, salt, and sugar in a large bowl and mix. In a separate, smaller bowl, whisk together the oil, rice milk, vanilla, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, mixing to just combine — don’t over-mix (very small lumps are okay).
Fill liners two-thirds full. Top the batter of each cupcake with 1 teaspoon melted preserves and 1 teaspoon chopped chocolate. With a small knife, carefully stir each cupcake 2 or 3 times to swirl in preserves and chocolate. Bake for 20-22 minutes till knife inserted into cupcake comes out clean. Cool completely on wire rack before frosting.
To assemble, top cooled cupcakes with Vegan Fluffy Buttercream Frosting; this looks best when piled high with a pastry bag fitted with a large star nozzle. Sprinkle frosting with nuts and sprinkles, then top with a cherry, if desired.