If you haven’t tried No-Nut Butter from The Sneaky Chef, this frosting is the place to try it in. Moist, tender cupcakes, topped with a frosting that won’t have you missing peanut butter!
1¼ cups all-purpose flour
¾ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
1/3 cup safflower or sunflower oil
2/3 cup non-dairy milk
½ cup ripe bananas, mashed
1½ tsp pure vanilla extract
Preheat the oven to 350° and line a 12-count muffin tray with premium liners.
Add the dry ingredients into a large bowl, whisk together.
In a small bowl, whisk the wet ingredients together.
Add the wet to the dry and whisk till just combined, some small lumps are OK to leave.
Divide between the cups.
Bake for 20 minutes and check with a toothpick.
Let cool for a few minutes, then transfer to a cooling rack.
Makes 12 cupcakes.
No Nut Butter Frosting
¼ cup No-Nut Butter
½ tsp pure vanilla extract
2 cups powdered sugar
3 to 4 Tbsp non-dairy milk
In a large mixing bowl blend the No-Nut Butter and vanilla till smooth, with a hand mixer. Add in the powdered sugar, and on low add in the milk, 1 Tablespoon at a time, until the frosting is smooth.
Spread on cooled cupcakes, let sit for 30 minutes to set up. Store leftover cupcakes loosely covered in the refrigerator.
Frosts 12 cupcakes.