Vegan Banana Pudding Cupcake
Experience pure indulgence with these Vegan Banana Pudding Cupcakes—a delightful twist on the classic Southern dessert now perfectly plant-based! These tender, banana-infused cupcakes are made with overripe bananas, cinnamon, and coconut sugar for natural sweetness and warming spice, while a dollop of creamy vegan vanilla pudding crowns each one with irresistible decadence. The recipe uses simple pantry staples like almond milk and apple cider vinegar to create a moist, fluffy texture without any dairy or eggs. Ready in just 40 minutes, these cupcakes are perfect for hosting vegan-friendly celebrations or satisfying your sweet tooth. Garnish with fresh banana slices or cookie crumbs for an extra touch of flair, and get ready to savor the magic of a truly crowd-pleasing dessert.
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Recipe Information
Ingredients
- 2 large Overripe bananas
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 0.75 cup Coconut sugar
- 0.75 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 1 package Vegan vanilla pudding mix
- 2 cups Unsweetened almond milk (for pudding)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a small bowl, mash the overripe bananas until smooth. Set aside.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the coconut sugar, almond milk, apple cider vinegar, and vanilla extract until well combined. Let sit for a few minutes to curdle and form vegan buttermilk.
Add the melted coconut oil and mashed bananas to the wet ingredients and mix until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the vegan vanilla pudding according to the package instructions using the unsweetened almond milk.
Once the cupcakes are done, remove them from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, top each cupcake with a generous dollop of vegan pudding.
Optional: Garnish with banana slices or vegan cookie crumbs for extra flair.
Serve and enjoy your delicious vegan banana pudding cupcakes!
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2225 mg | 97% | |
| Total Carbohydrate | 412.8 g | 150% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 232.6 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1274 mg | 98% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
