Banana Cupcakes with Cinnamon-Chocolate Buttercream (Vegan, Gluten-free and Soy-free)
The Leafy Cauldron
The Leafy Cauldron
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 18 cupcakes
  • 1 1/2 cups all purpose gluten-free flour (Mine; brown rice or sorghum flour gives the best texture)
  • 3/4 cup granulated sugar
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 large bananas, mashed (1 1/2 cups mashed)
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon cinnamon vodka (Here’s my homemade recipe; or sub more vanilla)
  • 1/2 tablespoon apple cider vinegar
  • 1/2 cup non-dairy margarine, melted
  • 1 tablespoon boxed egg replacer + 1/2 cup water, well mixed
  • 350 F. In a large mixing bowl, whisk together the dry ingredients. In a medium sized mixing bowl, mash the bananas and combine with the vanilla, cinnamon vodka (if using) and apple cider vinegar. Add to the dry ingredients, along with the melted margarine and the egg replacer and mix until well combined. The batter will be a little thinner than you might be used to seeing. Fill each liner about 2/3 full and bake for 25 minutes, until the tops spring back at your touch and they’ve started to brown. Let cool completely on a rack.
  • 18 cupcakes
  • 3 cups confectioner’s sugar
  • 2 teaspoons cinnamon vodka (or vanilla)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon non-dairy milk, if needed



Log in or Register to write a comment.