This moist, dense cupcake will send you to the tropics. Fresh banana in both the cake and the frosting. So sweet you’ll only need one but you’ll want another.

Banana CupCakes


1 1/4 Cups cake flour(sifted)

1/2 Cup bananas(mashed, about 2-3)

1 Cup soy milk(plain+unsweetened)

1 Teaspoon nutmeg

1/2 Teaspoon cinnamon

1/2 Teaspoon baking soda

1/2 Teaspoon baking powder

2 Teaspoons vanilla extract

2 Teaspoons banana extract

2 Tablespoons cornstarch

1 Tablespoon agave

3/4 Cup sugar

1/2 Teaspoon salt


1) Using a fork mash the bananas in small bowl. Measure for a half cup and pour into a large bowl. Pour in soy milk and whisk together with the fork. You’ll only need a fork for this recipe.

2) Sift together the flour, baking soda, baking powder, cornstarch, nutmeg, cinnamon and salt in a medium bowl.

3) Sift 1/4 cup of the dry mixture into the banana/soy milk at a time. Make sure to whisk using the fork working hard to get the lumps out. Don’t worry if you don’t.

4)Add vanilla extract, banana extract, agave, and sugar to batter. Whisk until well incorporated.

5) Fill cupcake tins 1/2-3/4 full. This cupcake doesn’t rise too much. Bake in a 350°F oven for about 20 minutes or until a tooth pick comes out clean.

Banana Caramel Frosting


3-4 Tablespoons banana caramel

2 Cups powdered sugar

1/2 Cup vegetable shortening

1 Teaspoon banana extract


1) Whip the vegetable shortening.

2) Whip in the powdered sugar 1/4 cup at a time at medium speed.

3) Whip in banana caramel and extract.

4) Whip for 5-7 minutes at medium-high speed.

****Banana Caramel****

1/2 Cup pureed banana

1/2 cup golden brown sugar

1 teaspoon vanilla

1/2 teaspoon ground: cardamon,cinnamon,cloves,nutmeg

In a small-medium sauce pan stir together pureed banana and golden brown sugar over medium heat.

Stir continuously until sugar desolves.

Add extract and ground spices.

Continue to stir until mixture begins to thicken slightly.

Take off heat and cool completely before adding to frosting.

Hot things added to frosting will melt the fat.

This is a chocolate cupcake with an attitude. This fudgy CupCake is so rich you’ll think it cost a million dollars.


1+1/4 Cups all-purpose flour

1/2 Teaspoon baking powder

1/2 Teaspoon baking soda

1/2 Teaspoon salt

2 Tablespoons cornstarch

1/3 Cup dark cocoa powder

1/2 Teaspoon cinnamon

1+1/4 Teaspoons vanilla extract

1 Teaspoon vanilla bean paste*

1 Teaspoon coffee extract

1 Cups + 2 Tablespoons soy milk

1/4 Cup dark chocolate(melted)

3/4 Cup organic brown sugar(packed)

1/3 Cup canola oil


1) Sift together flour, baking powder, baking soda, salt, cornstarch, cinnamon and cocoa powder in a medium-small bowl. Set aside.

2) In a large bowl whisk together sugar, coffee extract, vanilla bean paste and vanilla extract. Then whisk in the oil. Once well incorporated whisk in the soy milk. Continue whisking until foam forms.

3) Slowly sift the dry ingredients into the wet ingredients. I would do 1/4 cup at a time.

4) Melt the chocolate and allow to cool slightly before adding. Once added make sure to incorporate it throughout the batter.

5) Fill cupcake tins 1/3-1/2 full and bake for 20 minutes in a 350°F. Makes a dozen cupcakes.

Vanilla Bean Frosting

1/2 Cup vegetable shortening

1 Cup organic powdered sugar

1 Tablespoon vanilla bean paste*

1/2 Cup soy milk

2 Tablespoons flour

1 /4 Cup soy milk powder


1) Whisk together soy milk and flour in a small sauce pan over low-medium heat. Stir continuously until texture becomes like pudding. Take off heat and let cool completely.

2) Beat vegetable shortening and vanilla bean paste together until fully incorporated.

3) Start to slowly sift in the powdered sugar, 1/4 cup at a time.

4) Beat in ,with a whisk, the pudding. Make sure no lumps remain.

5) Sift in the soy milk powder and beat with a whisk until fluffy like whipped cream. Add more soy milk powder a tablespoon at a time if a thicker frosting is desired.

6) Frost cupcakes as you like.


****the vanilla bean paste can be substituted for vanilla extract or a whole vanilla bean. Vanilla bean paste can be found at specialty shops like Williams-Sanoma. While it can be quite expensive it’s still incredibly worth it.


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