Vegan Banana Split Cupcakes

I love banana splits and cupcakes, so these cupcakes are great because they have the elements of both! The different textures in the batter and toppings make these really unique. I’ve made these for vegans and non-vegans and both told me how much they loved these vegan cupcakes. This recipe makes plenty of vegan frosting so I used a large star tip to pipe the frosting on high. Okay, let’s jump into how to make vegan cupcakes!

Ingredients:

• ½ cup pineapple preserves
• ½ cup very ripe banana
• 1¼ cups all-purpose flour
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar (or Pillsbury powdered brown sugar)
• 1/3 cup canola oil
• 2/3 cup rice milk
• 1½ teaspoons vanilla extract
• ¼ cup finely chopped dark chocolate (I used semi-sweet chocolate chips)

Toppings :

• ¼ cup finely chopped walnuts
• your favorite vegan Sprinkles
• 6 candied cherries cut in half.

Vegan Fluffy Buttercream

• ½ cup nonhydrogenated shortening
• ½ cup nonhydrogenated margarine (soy or non-dairy)
• 3½ cups confectioners’ sugar
• 1½ teaspoons vanilla extract
• ¼ plain soy milk or soy creamer

Beat the shortening and margarine together until fluffy. Add remaining ingredients and beat for 5-7 minutes until fluffy.

Quick Ganache :

• 3 tablespoons soy creamer or soy milk
• 1/3 cup semisweet vegan chocolate chips

Heat soy creamer or soy milk until it’s about to simmer, remove from heat and stir in chocolate chips until fully mixed.

Directions :

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. Stir pineapple preserves in a small saucepan over low heat till melted and pour easily. Remove from heat and set aside.
3. Blend the banana, oil, rice milk, and vanilla in a blender until smooth.
4. Sift the flour, baking soda, baking powder, salt, and sugar in a large bowl.
5. Create a well in the dry ingredients and mix in wet ingredients until combined- but don’t over mix.
6. Fill liners 2/3 full with batter. Top the batter with a teaspoon each of pineapple preserves and chopped chocolate.
7. Stir each cupcake 2 or 3 times. Bake for 20 to 22 minutes. Cool completely.
8. To assemble, top with frosting. Drizzle the ganache over the frosting and top with nuts, sprinkles, and a cherry half.

Enjoy!