How to make Vegan Strawberry-Banana Cupcakes recipe

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These vegan strawberry-banana cupcakes are the perfect combination of sweet and tart. The moist banana cake is topped with a creamy strawberry frosting, making them a delicious and unique treat. The vegan cupcakes are easy to make and require no eggs or dairy, making them a great option for those with dietary restrictions. The combination of fresh strawberries and ripe bananas creates a flavor that is sure to please everyone. Enjoy these vegan strawberry-banana cupcakes as a special treat or for any occasion.


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, mix together the banana, oil, sugar, and vanilla extract until combined. Add the almond milk and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped strawberries.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting, beat the vegan butter until light and fluffy. Add the powdered sugar and strawberry extract and beat until combined. Spread the frosting onto the cooled cupcakes and enjoy!

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