How to make Vegan Banana Split Cupcakes recipe

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These vegan banana split cupcakes are a delicious and unique twist on a classic dessert. The cupcakes are made with a moist banana cake base and topped with a creamy vegan coconut whipped cream. To finish, they are topped with a drizzle of vegan chocolate sauce, chopped banana, and a sprinkle of vegan sprinkles. These cupcakes are sure to be a hit with vegans and non-vegans alike! They are a great way to enjoy a classic dessert without any animal products.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the melted vegan butter and sugar until combined.
Add the mashed bananas and vanilla extract and whisk until combined.
Add the dry ingredients to the wet ingredients and whisk until just combined.
Add the almond milk and whisk until just combined.
Divide the batter evenly among the 12 cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.
To frost the cupcakes, pipe or spread the vegan coconut whipped cream on top of each cupcake.
Drizzle with vegan chocolate sauce and top with chopped banana and vegan sprinkles.

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