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These tender and moist banana cupcakes are topped with the perfect cashew cream cheese frosting that you won’t believe is dairy-free! These crowd pleasing cupcakes are perfect for kids, paleo, gluten free and dairy free.
I’m always looking for new ways to bake with bananas. no matter what, there are always a few that get way overripe, which is the perfect excuse to bake something delicious.
Instead of yet another bread or muffin, I decided to get a little fancy here and go with cupcakes. Complete with a creamy cashew maple “cream cheese” frosting.
The cashews blend up with the other frosting ingredients perfectly in a high speed blender to give you a dreamy topping for these tasty cupcakes!
The combination of the moist banana cupcake with the vanilla frosting is reminiscent of banana cream pie – everyone in the family loved them!
What You Need to Make Paleo Banana Cupcakes with Cream Cheese Frosting
I’ll break up the ingredients into 2 parts: the cupcakes batter and frosting.
The ingredients are simple, real-food ingredients that you might already have in your pantry if you bake a lot. Here’s what you’ll need to prepare the cupcakes:
Cupcake Batter:
blanched almond flourtapioca flour baking sodaground cinnamonfine sea saltoverripe bananasEggsalmond milk or coconut milkfresh lemon juicemaple sugar or coconut sugarrefined coconut oilpure vanilla extract
Frosting:
raw cashews, soaked for at least 2 hours in warm watercoconut cream, chilledcoconut oil, solidraw honeylemon juicepure vanilla extractfine sea salt
How to Make Paleo Banana Cupcakes
Prepare the frosting first and chill it for at least 2 hours before frosting the cupcakes. You can also make the frosting a day in advance and chill overnight.
Place all ingredients in a high speed blender (I used a Vitamix) and blend until smooth. This will take anywhere from 1-5 minutes depending on your blender. Be patient and scrape down the sides as needed, and continue to blend until creamy. Once done, chill in the refrigerator until ready to use.
For the cupcakes batter, line a muffin/cupcake pan with parchment liners and preheat your oven to 350° F.
In a mixing bowl, combine the almond flour, tapioca flour, baking soda, cinnamon and salt. In a separate large bowl stir together the mashed bananas, eggs, milk, sugar, coconut oil and vanilla until well combined. Stir the dry mixture into the wet until no flour spots show.
Spoon the batter into the cupcake liners about 3/4 of the way up to make between 12-14 cupcakes. Bake in the preheated oven for 22-24 minutes. Remove from oven and allow the cupcakes to cool for 10 minutes in the pan, then remove to wire racks to cool completely (keeping the liners on).
Once cooled to room temperature, frost the cupcakes. You can use a piping bag, plastic bag, or simply a spoon or small spatula. Store leftover cupcakes covered in the refrigerator for up to one week. They can also be frozen to keep longer and thawed in the fridge.
Tips for Smooth and Creamy Cashew Cream Cheese Frosting
For a larger batch of frosting like this one, I like to use my Vitamix blender. It creates the creamiest cashew frostings with very minimal effort! I always begin blending at a lower speed and increase the speed as the mixture purees.
Make sure to stop blending to scrape down the sides of the blender as needed. Depending on your blender, the process can take anywhere from 1-5 minutes.
Since the process of blending up the frosting leaves the mixture warm, you’ll need to chill the frosting in the refrigerator for a minimum of 2 hours before using it.
As it chills, it will thicken up a lot and feel creamier. You can also simply make the frosting the day before serving your cupcakes and chill it in the refrigerator, covered, overnight.
I hope you’re ready for seriously delicious crowd pleasing banana cupcakes!
Feel free to garnish with thinly sliced bananas and some chopped walnuts like I did in the photos.
It added the perfect touch to these silky smooth frosting and moist cupcakes.
Banana Cupcakes with Cream Cheese Frosting {Paleo}
Banana Cupcakes with Cream Cheese Frosting {Paleo}
These tender and moist banana cupcakes are topped with the perfect cashew cream cheese frosting that you won’t believe is dairy-free! These crowd pleasing cupcakes are perfect for kids, paleo, gluten free and dairy free. Prep Time: 30 minutesCook Time: 22 minutesChilling Time (frosting): 2 hrsServings: 14 cupcakes
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Ingredients
Cupcake Batter:
2 1/4cupsblanched almond flour1/2cuptapioca flour1teaspoonbaking soda2teaspoonground cinnamon1/2teaspoonfine sea salt3small-medium overripe bananasmashed (1 cup plus 2 tbsp)3large eggsat room temperature1/4cupalmond milk or coconut milk1Tbspfresh lemon juice6Tbspmaple sugar or coconut sugar2Tbsprefined coconut oil1tsppure vanilla extract
Frosting:
2cupsraw cashewssoaked for at least 2 hours in warm water1/2cupcoconut creamchilled2Tbspcoconut oilsolid6Tbspraw honey2Tbsplemon juice1tsppure vanilla extract1/4tspfine sea salt
Instructions
Cream Cheese Frosting:
Prepare the frosting first and chill for at least 2 hours before frosting the cupcakes. You can also make the frosting a day in advance and chill overnight.Place all ingredients in a high speed blender (I used a Vitamix) and blend until smooth. This will take anywhere from 1-5 minutes depending on your blender. Be patient and scrape down the sides as needed, and continue to blend until creamy. Once done, chill in the refrigerator until ready to use.
Cupcake Batter:
Line a muffin/cupcake pan with parchment liners and preheat your oven to 350° F.
In a mixing bowl, combine the almond flour, tapioca flour, baking soda, cinnamon and salt. In a separate large bowl stir together the mashed bananas, eggs, milk, sugar, coconut oil, lemon juice and vanilla until well combined. Stir the dry mixture into the wet until no flour spots show.
Spoon the batter into the cupcake liners about 3/4 of the way up to make between 12-14 cupcakes. Bake in the preheated oven for 22-24 minutes. Remove from oven and allow the cupcakes to cool for 10 minutes in the pan, then remove to wire racks to cool completely (keeping the liners on).Once cooled to room temperature, frost the cupcakes. You can use a piping bag, plastic bag, or simply a spoon or small spatula. Store leftover cupcakes covered in the refrigerator for up to one week. They can also be frozen to keep longer and thawed in the fridge. Enjoy!
Recipe Notes
*Nutrition includes the entire cupcake recipe with frosting divided by 14 servings. Adjusting the amount of frosting on your cupcakes will alter the nutrition.
Nutrition
Calories: 369kcalCarbohydrates: 33gProtein: 9gFat: 25gSaturated Fat: 8gCholesterol: 35mgSodium: 226mgPotassium: 275mgFiber: 4gSugar: 18gVitamin A: 67IUVitamin C: 4mgCalcium: 66mgIron: 3mg
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Want More Paleo Cupcakes and Cakes? Try One of These!
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