Vegan and gluten-free banana cream cupcakes
Vegan and gluten-free banana cream cupcakes. Delight your gluten-free loved ones with these delicious cupcakes from Happy as a yam. The banana aroma is combined with crispy banana chips that crumble over a mountain of buttercream to melt in your mouth on these springy, gluten-free cupcakes.
What you need:
For the banana cupcakes:
⅓ cup of vegan butter, room temperature
¾ cup of sugar
1½ cups of almond milk
½ cup of mashed overripe banana
1 teaspoon vanilla
1½ cups all-purpose gluten-free flour
1½ teaspoons of baking powder
¼ teaspoon salt
For the cream filling:
1½ tablespoons of cornstarch
2½ tablespoons of sugar
1 cup of almond milk
½ teaspoon vanilla extract
For the frosting:
½ cup of vegan butter
½ cup vegan shortening (or additional ½ cup vegan butter)
4½ cups of powdered sugar, sifted
1 teaspoon vanilla extract
5 tablespoons of almond milk
½ cup of crumbled banana chips for garnish
½ cup of whole banana chips for garnish
What you are doing:
- For the cupcakes, preheat the oven to 350 degrees and prepare a cupcake pan with a cupcake liner.
- In a large bowl, add butter and sugar and stir lightly and loosely with an electric mixer for about 3 minutes. Add milk, banana, and vanilla and mix until combined.
- Mix the flour, baking powder, and salt in a separate large bowl and mix well. Add half of the dry ingredients to the damp mixture and stir until everything is well incorporated. After combining, keep adding dry ingredients and mixing until everything is incorporated.
- Fill the cupcake liners about two-thirds full and tap the counter to flatten the batter. Bake for 30 minutes or until an inserted knife comes out clean.
- Take the cupcakes out of the oven and let them cool on a refrigerated shelf for 3 minutes. Then store them in the refrigerator.
- For the cream filling, mix cornstarch and sugar in a small saucepan and slowly stir in the almond milk to avoid lumps.
- Cook over medium heat until a rolling simmer is reached, reduce heat and stir frequently. Cook for another 5 minutes, constantly scraping the sides and bottom with a rubber spatula.
- When the consistency of pudding is reached, remove from heat, stir in vanilla and let cool for 10 minutes. Then place in a bowl and cover with plastic wrap, making sure that it touches the surface so that the filling does not skin. Store in the refrigerator for 2 hours or until set.
- For the icing, stir together the butter and shortening in a medium-sized bowl until everything is well mixed. Add half of the powdered sugar, sift out any lumps and mix until smooth. Add vanilla extract and milk and mix again. Stir in the rest of the powdered sugar until everything is well incorporated.
- Take the cupcakes out of the refrigerator. Cut out the core of the cupcakes with a sharp knife and spoon, or use a cupcake corer. Then fill the holes with pre-filled filling.
- Pipe icing on cupcakes, starting in the middle and working outwards. Sprinkle with crumbs from banana chips and sprinkle with a whole banana chip. Store in an airtight container in the refrigerator for up to 3 days.
Photo credit: Katia Martin