Vegan Cupcake Recipe
Imagine a moist banana cupcake filled with fruit preserves and topped with fluffy white icing, chocolate ganache, and chopped walnuts. It sounds so much like a banana split you’ll probably want to serve it with a scoop of ice cream — but don’t, because this cupcake is completely vegan!
Adding mashed banana to this cupcake batter not only gives it one of the essential banana split flavors but also works as a great substitute for eggs, helping to give the cupcakes structure as they bake. Just be sure you don’t overmix these cupcakes; small lumps of banana in the batter are OK.
After you bake and cool the vegan cupcakes, top them with a fluffy mock-buttercream frosting. The frosting looks most like whipped cream if you pipe it onto the cupcakes (pile it high!) using a pastry bag that’s been fitted with a star tip. Then add colorful sprinkles and chopped nuts before topping each cupcake with a cherry for the perfect banana split presentation and flavor.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.