Chocolate-Banana Cupcakes With Peanut Butter Frosting

5.0 (1 reviews)

For the Cupcakes:
3/4 cup sugar
5 Tbsp. nonhydrogenated vegan margarine, softened
1 tsp. vanilla
1 banana, mashed well
1 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup soy milk

• Preheat the oven to 350°F. Line a muffin pan with paper liners.
• Using a hand-held mixer, combine the sugar, margarine, and vanilla in a large bowl. Add the banana, stirring well to combine.
• In a separate bowl, combine the flour, cocoa, baking soda, and salt, stirring well with a whisk. Alternating with the soy milk, add the flour mixture to the sugar mixture a little bit at a time, beginning and ending with the flour mixture and mixing after each addition.
• Spoon into the paper liners. Bake for 20 minutes, or until the cupcakes spring back easily when touched lightly in the center.
• Allow to cool completely before frosting.

For the Peanut Butter Frosting:
1 1/4 cups chunky peanut butter
1/4 cup confectioner’s sugar
Dash of pure vanilla extract

• Using a hand-held mixer, combine all the ingredients in a bowl.
• Spread onto the cooled cupcakes.

Makes approximately 1 dozen

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind