It’s the last day of Cupcake Week, here on Sarah Bakes Gluten Free Treats. It has been so fun for me to share these yummy cupcake recipes with you! Which one was your favorite? I think I’m going to have to go with the orange creamsicle. Citrus-infused and oh so refreshing. Is there a cupcake recipe that you would love to see featured in the future? Send your suggestions my way…I would love to hear them!
Banana, nana, nana. One of my favorite fruits! It’s so versatile. Adds great flavor and moisture to breads, muffins, pancakes, and cupcakes. I love a good banana cupcake, topped with a creamy buttercream. Who doesn’t? I knew it was going to be in my lineup at cupcake week, it was a must. So I put together a seriously easy gluten, egg, and dairy free banana cupcake. Then whipped up (literally) a bowl of dairy free maple buttercream. I knew these cupcakes needed something extra. Texture, crunch. Candied walnuts sounded like a pretty good topper to me!
I’m sad that this is the last cupcake recipe of Cupcake Week. Did you guys enjoy a “themed” week on the blog? I LOVE to receive feedback from my readers so let me know of a recipe or a theme you would like to see pop up on Sarah Bakes Gluten Free Treats next! Have a great weekend…and go bake some cupcakes!
gluten free vegan maple banana cupcakes with candied walnuts
makes 12 cupcakes
- 1 cup walnut pieces
- 2 tablespoons organic brown sugar
- 2 teaspoons water
- 1 1/2 cups Sarah’s gluten free flour blend
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 ripe banana, mashed
- 1/2 cup So Delicious Dairy Free unsweetened coconut milk
- 1/2 cup organic brown sugar
- 1/3 cup sunflower seed oil (or mild flavor oil)
- 3 tablespoons pure maple syrup
- 1 teaspoons pure vanilla extract
vegan maple buttercream
- 1/2 cup Earth Balance vegan butter, cold
- 3 tablespoons organic non-hydrogenated shortening
- 3 1/2 cups organic powdered sugar, sifted
- 4 tablespoons pure maple syrup
- 2-3 tablespoons So Delicious coconut milk coffee creamer
- 1 teaspoon pure vanilla extract
- candied walnuts
Start by making the candied walnuts. Place the walnut pieces, brown sugar and water in medium sauté pan. Stir over medium-low heat for about 10 minutes, or until walnuts are toasted and caramelized. Pour candied walnuts onto a sheet of parchment paper on the counter. Allow to cool completely.
Preheat oven to 350 degrees. Prepare cupcake pan by lining with paper liners. Sift together flour, baking powder, baking soda and salt. Set aside. In large mixing bowl, combine the mashed banana, coconut milk, brown sugar, oil, maple syrup and vanilla. Add the flour mixture and stir for 1 minute. Evenly divide the cupcake batter into the prepared cupcake pan. Bake for 17-19 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.
To make buttercream, beat together the vegan butter with the shortening for 1 minute in large bowl of standing mixer. Add the sifted powdered sugar, maple syrup, 2 tablespoons coffee creamer and vanilla. Beat for an additional 2 minutes. Add another tablespoon of coconut creamer if needed. Beat the buttercream until light and fluffy. Place buttercream in pastry bag with large round tip and pipe onto cooled cupcakes. Top with candied walnuts.
I loved the theme week! Maybe a cookie week in the future?
I made these last night only my son is allergic to coconut so milk used Almond and regular oil. They were good. The frosting is amazing too. Its the perfect combo. My cupcake tasted a lot like a good banana bread to me so the frosting made it taste like cupcake! Thanks for sharing!
Can we use AP flour?
You can try using All purpose flour in this recipe, but it has only been tested with gluten free flour.
Sarah, this is wonderful. I made them now as per the measurements, but I only got 9! I replaced the coconut milk with fat free milk, used Namaste all purpose GF flour and topped with some walnuts! They baked beautifully. How do I store them? Room temp? Last time round I baked the blue berry ones and stored them in the fridge then when we were ready I micro waved them and the result was a blob of cupcake and blueberry.
Room temp works great!
Hello Sarah! The cupcakes just came out of the oven and they lifted so much they look like beautiful little soufflés. Had to try the batter raw, it was delicious. Glad I found your flour blend!
Question : The batter got really REALLY sticky and it was hard to scoop it into the tins, so they didn’t bake all nice and rounded, but more with little points. What is your trick to putting the batter in nice and even?
They were a HUGE hit! Your icing is amazing. I will make these again for sure. 🙂