How to make Vegan Apple Cinnamon Cupcakes recipe
January 30, 2023
How to make Vegan Blueberry Muffin Cupcakes recipe
January 30, 2023These vegan banana nutella cupcakes are the perfect combination of sweet and savory. The banana cupcakes are moist and fluffy, while the nutella frosting adds a rich, creamy flavor. The cupcakes are topped with a sprinkle of chopped hazelnuts for a crunchy texture. These vegan cupcakes are sure to be a hit at any party or gathering. They are easy to make and sure to please everyone, vegan or not!
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the mashed bananas and vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients in two batches, alternating with the almond milk. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each one about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
To make the frosting, beat together the nutella and vegan butter until light and fluffy. Spread the frosting over the cooled cupcakes and top with chopped hazelnuts.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the mashed bananas and vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients in two batches, alternating with the almond milk. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each one about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
To make the frosting, beat together the nutella and vegan butter until light and fluffy. Spread the frosting over the cooled cupcakes and top with chopped hazelnuts.
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter, softened
3/4 cup granulated sugar
2 ripe bananas, mashed
1 teaspoon vanilla extract
1/4 cup almond milk
1/2 cup nutella
1/4 cup chopped hazelnuts
