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4.77 from 21 votes

Dairy Free Banana Cupcakes with Brown Sugar Buttercream

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 290kcal

Ingredients

  • 1 egg separated
  • cup coconut oil
  • ¾ cup sugar
  • 1 cup mashed banana about 2 bananas
  • ½ cup Silk unsweetened cashew milk
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

For the brown sugar buttercream

  • 3 tablespoons vegetable shortening
  • 2 tablespoons brown sugar
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 teaspoons Silk unsweetened cashew milk optionla

Instructions

  • Heat oven to 350ºF. Line a 12-cup muffin tin with paper liners.
  • In a large mixing bowl, use an electric beater to beat the egg white until soft peaks form. Set aside.
  • In a second mixing bowl, cream together the coconut oil and sugar until it resembles fine, wet sand. Beat in the egg yolk. Stir in the bananas, cashew milk, and vanilla.
  • Whisk together the flour, baking powder, baking soda, and salt. Beat the dry ingredients into the wet ingredients to make a thick batter; gently fold in the whipped egg white.
  • Divide the batter among the prepared muffin cups. Bake for 18-22 minutes or until the tops of the cupcakes are gently domed and light golden brown.
  • Remove from the oven and let cool completely.
  • While the cupcakes cool, prepare the frosting: Use an electric mixer to beat the shortening until it's light and creamy. Add the sugars and vanilla and beat until the frosting is light and fluffy. If desired, beat in up to two teaspoons of cashew milk to thin out the frosting.
  • Frost cupcakes after they've completely cooled.

Nutrition

Calories: 290kcal | Protein: 2g | Fat: 9g | Fiber: 1g