A delightful vegan cupcake recipe combining the flavors of banana and peanut butter for a treat everyone will enjoy.
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
Using cupcake liners makes cleanup easier and ensures the cupcakes release cleanly.
Mash the bananas in a bowl until smooth.
Ripe bananas are easier to mash and provide a sweeter flavor.
In a large bowl, sift together the flour, baking soda, baking powder, salt, and sugar.
Sifting helps to aerate the flour and remove any lumps.
In another bowl, whisk together the oil, soymilk, vanilla extract, and mashed bananas.
Ensure the wet ingredients are well combined for an even batter.
Create a well in the dry ingredients and pour in the wet mixture. Fold gently until just combined.
Avoid overmixing to keep the cupcakes light and fluffy.
Fill the cupcake liners about two-thirds full with the batter.
Using an ice cream scoop can help portion the batter evenly.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
With an electric mixer, cream together the margarine and shortening until smooth.
Ensure the margarine is at room temperature for easier mixing.
Add the peanut butter and vanilla extract, beating until smooth.
Creamy peanut butter works best for a smooth frosting texture.
Gradually add the powdered sugar, beating until the mixture is stiff. Add soymilk a little at a time until the frosting is fluffy.
Adjust the soymilk quantity to achieve your desired frosting consistency.
Frost the cooled cupcakes with the peanut butter frosting and serve.
Use a piping bag for a professional-looking finish.
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