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.