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 chocolate frosting. The cupcakes are then topped with a generous helping of vegan whipped cream, banana slices, and a drizzle of vegan chocolate sauce. These cupcakes are sure to be a hit with vegans and non-vegans alike!


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. Fold in the vegan chocolate chips.
Divide the batter evenly among the 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 whipped cream onto the cupcakes. Top with banana slices and a drizzle of vegan chocolate sauce.

Fast and Easy Vegan Cupcake Recipes

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