Vegan Banana Pudding Cupcake

Indulge in the creamy, dreamy goodness of Vegan Banana Pudding Cupcakes, a plant-based twist on a classic Southern dessert! These moist and fluffy cupcakes are infused with the natural sweetness of overripe bananas and a warm hint of cinnamon, making them an irresistible treat for any occasion. Topped with a luscious vegan vanilla pudding and optionally garnished with fresh banana slices or cookie crumbs, these cupcakes are a layered explosion of flavor and texture. Perfectly dairy-free and egg-free, they're ideal for vegans and non-vegans alike. With just 20 minutes of prep and a quick bake time, these easy-to-make cupcakes are sure to be a hit at your next gathering or as a decadent afternoon treat.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 large Overripe bananas
• 1.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Cinnamon
• 0.75 cup Coconut sugar
• 0.75 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Vanilla extract
• 0.25 cup Coconut oil, melted
• 1 package Vegan vanilla pudding mix
• 2 cups Unsweetened almond milk (for pudding)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a small bowl, mash the overripe bananas until smooth. Set aside.

Step 3

In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.

Step 4

In another bowl, whisk together the coconut sugar, almond milk, apple cider vinegar, and vanilla extract until well combined. Let sit for a few minutes to curdle and form vegan buttermilk.

Step 5

Add the melted coconut oil and mashed bananas to the wet ingredients and mix until smooth.

Step 6

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.

Step 7

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

While the cupcakes are baking, prepare the vegan vanilla pudding according to the package instructions using the unsweetened almond milk.

Step 10

Once the cupcakes are done, remove them from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 11

Once cooled, top each cupcake with a generous dollop of vegan pudding.

Step 12

Optional: Garnish with banana slices or vegan cookie crumbs for extra flair.

Step 13

Serve and enjoy your delicious vegan banana pudding cupcakes!

Nutrition Facts

Serving size	(1434.0g)

Amount per serving	% Daily Value*
Calories	2308.4

Total Fat 69.6g	0%
Saturated Fat 49.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2225.0mg	0%
Total Carbohydrate 412.8g	0%
Dietary Fiber 15.7g	0%
Total Sugars 232.6g
Protein 25.3g	0%

Vitamin D 265.9IU	0%
Calcium 1273.5mg	0%
Iron 15.7mg	0%
Potassium 1680.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 4.3%

Carbs: 69.4%