Vegan Banana Cupcakes with Blueberry Buttercream Frosting

My husband gave up chocolate for Lent which is a very big deal for him.  I decided to try to make a healthy cupcake recipe without chocolate that he could enjoy.  And they ended up being magical.

The combination of the flavors were perfect.  I had intended on making lemon cupcakes with blueberry frosting but I didn’t for two reasons.  1.  Those were too common. 2.  I forgot to buy lemons.  Good thing I always have ripe bananas in my freezer!

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Banana Cupcakes with Blueberry Buttercream Frosting

Servings 18 cupcakes

Ingredients

• Banana Cupcakes:
• 3/4 cup almond meal
• 3/4 cup coconut flour
• 1/4 cup ground flax
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1/2 cup coconut oil softened
• 3/4 cup unrefined sugar
• 1/3 cup natural applesauce
• 3 very ripe large bananas, mashed (around 1 1/2 cup)
• 1 cup unsweetened almond milk
• Frosting:
• 1/4 cup blueberries
• 1/2 cup vegan buttery sticks or you can use regular organic butter but it won't be vegan
• 1 teaspoon vanilla
• 1/8 teaspoon sea salt
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees. Line a cupcake tin with cupcake liners or grease with coconut oil.
2. In a large bowl, mix together the almond meal, coconut flour, flax, cinnamon and baking soda.
3. In another small bowl, mix together coconut oil, sugar, applesauce, bananas and almond milk until combined.
4. Add wet ingredients to dry ingredients until thoroughly mixed and smooth.
5. Pour into prepared pan and bake for 20-25 minutes or until thoroughly cooked and when a toothpick placed in the center comes out clean.
6. Allow to cool in pan for 10 minutes before removing and placing cupcakes on a wire rack. Allow cupcakes to completely before adding the frosting.
7. Prepare frosting while cupcakes are cooling by mixing all ingredients except powdered sugar together in a large mixing bowl. (I use a hand mixer for this)
8. Gradually add the powdered sugar and continue to mix the ingredients until they all become combined.
9. Frost the cupcakes,top with fresh blueberries if desired and serve immediately. Place any leftovers in an airtight container for up to 3 days.

One very important thing about me you should know is that I despise whipped cream.   I mean like spit-it-out- of-my-mouth despise.    On the other hand, I am borderline obsessed with buttercream.  Pretty much all types of buttercream, but homemade is definitely the best.  And it’s so ridiculously easy to make, I’m not sure why more people don’t make it themselves.  I added blueberries to mine for a pretty color and a little nutrition boost.  But if you’d like a deeper blueish/purple color, I suggest you add more blueberries.  I may have eaten a whole container in one sitting and had to use what I had on hand.  It happens.

Some of these cupcakes are extra special because my favorite 7 year old decided to help me.  He’s actually getting really good at decorating! Here are his little hands  showing the buttercream…

I hope you enjoy these cupcakes as much as we did.  They were gone in just a few days in my house but they can easily be stored in an airtight container in the refrigerate for a few days. Enjoy!