banana cupcakes with cream cheese frosting

so, i found out i love to bake 4.5 years ago, just around the time of i turned 22. i also found out that i love decorating cupcakes with fondant as well as cakes. a buddy from work asked if I could make my chocolate cupcakes for her granddaughter's birthday party, and also asked if i could make banana cupcakes as well. both decorated with michael jackson themed items made of fondant! what??! i know! i'm soo excited. now, i've never made banana cupcakes, but that isn't going to stop me. so, here's my trial of testing out a banana cupcake recipe before the party in a few weeks.

What you need:
CAKE
1.5 cups ripe mashed bananas
2 tsp fresh lemon juice
3 cups flour
1.5 tsp baking soda
1/4 tsp salt
3/4 cup earth balance, softened
2 1/8 cups vegan sugar
egg replacer for 3 large eggs
2 tsp vanilla
1.5 cups "buttermilk"
FROSTING
1/2 cup earth balance, softened
8 oz package of toffutti cream cheese, sofened
1 tsp vanilla
3.5 cups powdered sugar


What you do:
CAKE
1. Make the vegan buttermilk. Put 1.5 Tablespoons of Lemon Juice or Apple Cider Vinegar in a Measuring Cup. Then add Almond Milk until it reaches the 1.5 cup mark. Let sit for a few minutes. It will create a thicker vegan "buttermilk".  {Rule of Thumb 1 Tablespoon of Lemon Juice or Vinegar for 1 cup of "buttermilk"}.
2. Mash up 1.5 cups of ripe bananas. Mix in 2 tsp fresh lemon juice. Set aside.

3. Sift the flour, baking soda into a bowl. Add the salt. Set aside.
4. In a separate large bowl, beat the butter with the sugar. Gradually beat in the flour mixture and buttermilk. Alternating both until both are completely mixed in smoothly.

5. Mix in the vanilla, then mix in the egg replacer.
6. Fill 2 cupcake trays with wrappers. Fill cupcake wrappers 2/3 full.

7. Bake for 45 mins - 1 hour at 275° or until a toothpick comes out clean after dipping in the center of the cupcake.
8. Let cool on cookie racks.

FROSTING
1. Beat the butter and the cream cheese until smooth. 
2. Add the vanilla.
3. Gradually mix in the powdered sugar.

Once the cupcakes are cooled, scoop the frosting into a ziploc bag. Cut the tip of the bag. Frost the cupcakes in swirled motions & Enjoy!


This recipe turned out great! Very moist, and the cream cheese frosting added a great compliment to the banana cupcake, but it honestly doesn't even need frosting! Soo good just by itself.

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