Mini Banana Cupcakes with Coconut Cream Frosting (Vegan)
If you have been searching for a treat that genuinely delivers on both flavour and nutrition, these mini banana cupcakes with coconut cream frosting are exactly what you need. They are 100% vegan, free from refined sugar, and small enough to enjoy without any guilt hanging over you. Each little cupcake is soft, fragrant, and topped with a cloud of whipped coconut cream that firms up beautifully after chilling. They are a brilliant option for birthday parties, lunchbox treats, baby showers, or simply a quiet Tuesday when you fancy something sweet that your body will actually thank you for. The mini size is not just cute — it naturally keeps portions in check, which is a win for anyone mindful of calorie intake.
The base of these cupcakes relies on very ripe bananas, and that is key. The riper the banana, the sweeter and more intensely flavoured the batter becomes, which means you need far less added sweetener than a traditional cupcake recipe calls for. A small amount of pure maple syrup rounds out the sweetness without any refined sugar in sight. Wholemeal spelt flour brings a gentle nuttiness and a meaningful boost of dietary fibre compared to plain white flour, while ground flaxseed mixed with water acts as a reliable egg replacer that also adds omega-3 fatty acids. Coconut oil keeps the crumb moist and tender, and a splash of apple cider vinegar reacts with a little bicarbonate of soda to give the cupcakes a lovely lift. For the frosting, full-fat coconut cream is chilled overnight so the solid cream separates from the liquid. That thick, cold cream whips up into a light and stable frosting that holds its shape well and tastes naturally sweet with just a touch of vanilla and a tiny drizzle of maple syrup.
The texture of these mini cupcakes is genuinely impressive for a vegan bake. The crumb is soft and slightly dense in the best possible way, almost like a cross between a banana bread and a classic sponge. The coconut cream frosting on top is cool, creamy, and gently melts on the tongue. A sprinkle of toasted desiccated coconut over the frosting adds a satisfying crunch and makes them look rather beautiful on a plate. Serving them straight from the fridge on a warm day is a particularly good idea, as the frosting stays firm and the whole thing feels almost like a frozen treat. You can also top them with a thin banana slice just before serving for a simple, pretty finish that signals exactly what flavour to expect.
From a nutritional standpoint, these mini banana cupcakes tick a lot of boxes. Each one comes in at around 95 calories, making them a genuinely light dessert option. The wholemeal spelt flour and flaxseed contribute meaningful fibre, which supports digestive health and helps you feel satisfied rather than reaching for another handful of something less wholesome. Bananas bring potassium, vitamin B6, and natural energy-sustaining carbohydrates. The coconut cream frosting, while rich in natural fats, contains medium-chain triglycerides that the body metabolises differently from other saturated fats. This recipe is also completely dairy-free and egg-free, making it suitable for people with common allergies as well as anyone following a vegan or plant-based lifestyle. There is no compromise on joy here, just a smarter, more nourishing way to enjoy a cupcake.
Ingredients
- 2 large very ripe bananas (mashed, about 200g peeled weight)
- 3 tbsp pure maple syrup (or agave nectar)
- 3 tbsp coconut oil (melted and cooled)
- 3 tbsp unsweetened plant milk (oat or almond both work well)
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 tbsp ground flaxseed (mixed with 3 tbsp water to make a flax egg)
- 160 g wholemeal spelt flour (or wholemeal plain flour)
- 1 tsp baking powder (ensure it is gluten-free if needed)
- 0.5 tsp bicarbonate of soda
- 0.5 tsp ground cinnamon
- 0.3 tsp fine sea salt
- 2 x 400ml cans full-fat coconut cream (refrigerated overnight, solid cream only)
- 1.5 tbsp pure maple syrup (for the frosting)
- 0.5 tsp vanilla extract (for the frosting)
- 3 tbsp desiccated coconut (lightly toasted, for topping)
Instructions
- 1
The night before baking, place both cans of full-fat coconut cream upside down in the fridge. This ensures the solid cream rises to what will become the top when you open them. Also mix the ground flaxseed with 3 tablespoons of water in a small bowl and set aside for at least 10 minutes until it turns gel-like.
Choose coconut cream with as few additives as possible. Brands with guar gum tend to whip more consistently.
- 2
Preheat your oven to 180C fan and line a 24-hole mini cupcake tin with small paper cases. In a large mixing bowl, mash the bananas until completely smooth with very few lumps remaining.
The darker and spottier the banana skin, the sweeter your cupcakes will be naturally.
- 3
Add the maple syrup, melted coconut oil, plant milk, apple cider vinegar, vanilla extract, and the prepared flax egg to the mashed banana. Whisk everything together until combined and slightly frothy.
- 4
Sift the wholemeal spelt flour, baking powder, bicarbonate of soda, cinnamon, and salt into the wet mixture. Fold gently with a spatula until just combined. Do not overmix or the cupcakes will be tough. A few small streaks of flour are fine.
Wholemeal flour absorbs more liquid than white flour. If the batter looks very thick, add an extra tablespoon of plant milk.
- 5
Divide the batter evenly between the 24 mini cupcake cases, filling each about two thirds full. Bake for 13 to 15 minutes until a cocktail stick inserted into the centre comes out clean and the tops feel springy to a light touch.
Mini cupcakes bake quickly. Start checking at the 12-minute mark to avoid overbaking, which can dry them out.
- 6
Remove the cupcakes from the tin and transfer to a wire rack. Allow them to cool completely before frosting. This is important — any residual warmth will melt the coconut cream frosting.
- 7
Open the chilled coconut cream cans from the bottom (which was the top in the fridge). Pour away or save the liquid for smoothies. Scoop the thick solid cream into a large, cold mixing bowl.
Chill your mixing bowl in the freezer for 10 minutes before whipping. This helps the cream hold its structure.
- 8
Using a hand mixer or stand mixer, whip the solid coconut cream on medium-high speed for 2 to 3 minutes until it becomes light and fluffy. Add the maple syrup and vanilla extract, then whip for another minute until smooth and glossy.
If the frosting seems too soft to pipe, refrigerate it for 20 minutes and then whip again briefly.
- 9
Transfer the frosting to a piping bag fitted with a star nozzle. Pipe a generous swirl onto each cooled mini cupcake. Alternatively, use a small palette knife to spread it on if piping feels fiddly.
- 10
Scatter the lightly toasted desiccated coconut over the frosted cupcakes. Serve immediately or refrigerate until needed. They taste particularly good cold.
To toast desiccated coconut, spread it in a dry frying pan over low heat and stir constantly for 2 to 3 minutes until golden.
Nutrition per serving
95kcal
Calories
1.4g
Protein
11.2g
Carbs
5.3g
Fat
1.4g
Fibre
5.1g
Sugar
62mg
Sodium
Pro Tips
- ✓
Freeze overripe bananas in their skins and defrost when needed — they become even sweeter and more flavourful.
- ✓
Do not skip the overnight fridge step for the coconut cream. Room temperature coconut cream will not whip properly.
- ✓
If your kitchen is warm, work quickly once the frosting is piped and refrigerate the cupcakes promptly.
- ✓
The batter can be made up to two hours ahead and kept covered at room temperature before baking.
- ✓
For extra banana flavour, add a quarter teaspoon of banana extract to the batter alongside the vanilla.
Frequently Asked Questions
Variations
- •
Chocolate Chip Banana Mini Cupcakes
Fold 50g of vegan dark chocolate chips into the batter before dividing into cases. The chocolate pairs wonderfully with banana and adds a little extra indulgence without much impact on the health profile.
- •
Tropical Mini Cupcakes
Add 40g of finely chopped dried pineapple or mango to the batter and replace the cinnamon with a pinch of ground ginger. Top the frosting with a small slice of fresh mango for a vibrant, summery twist.
- •
Peanut Butter Banana Mini Cupcakes
Swirl a teaspoon of smooth natural peanut butter into each cupcake case before baking for a peanut butter centre. You can also fold 2 tablespoons of peanut butter into the coconut cream frosting for a nutty flavoured topping.
- •
Spiced Banana Mini Cupcakes
Increase the cinnamon to 1 full teaspoon and add a quarter teaspoon each of ground cardamom and ground ginger. This creates a warmly spiced cupcake that is wonderful for autumn gatherings.
Substitutions
- •Wholemeal spelt flour → Oat flour (Use the same quantity. Oat flour creates a slightly softer, more tender crumb and is naturally gluten-free if certified.)
- •Coconut oil → Light olive oil or sunflower oil (Use the same quantity. These neutral oils work well and reduce the coconut flavour slightly in the cupcake base.)
- •Maple syrup → Date syrup or agave nectar (Both work in equal quantities. Date syrup adds a slightly deeper, more caramel-like flavour which complements banana well.)
- •Ground flaxseed → Ground chia seeds (Use the same ratio of 1 tablespoon seeds to 3 tablespoons water. Allow to gel for at least 10 minutes before using.)
- •Full-fat coconut cream → Chilled full-fat coconut milk (This can work but tends to yield slightly less solid cream. Use 3 cans rather than 2 to ensure you have enough thick cream for piping.)
- •Desiccated coconut topping → Crushed freeze-dried banana chips (These add a lovely crunch and reinforce the banana flavour beautifully.)
🧊 Storage
Store frosted cupcakes in an airtight container in the fridge for up to 3 days. The coconut cream frosting softens at room temperature, so keep them chilled until just before serving. Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days.
📅 Make Ahead
The cupcakes themselves can be baked up to 2 days ahead and stored unfrosted at room temperature or in the fridge. The coconut cream frosting can be whipped and kept in a sealed container in the fridge for up to 24 hours. Give it a brief re-whip before piping if it has firmed up too much.
