White Chocolate and Strawberry Banana Cupcakes

These White Chocolate and Strawberry Banana Cupcakes use a classic wholegrain banana cupcake recipe with the addition of dairy-free white chocolate chips and fresh banana to create a moist and light cupcake. These cupcakes are refined sugar free, refined flour free and lower in fat than your typical cupcake.

White Chocolate and Strawberry Banana Cupcakes

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I’ve been on a cupcake kick recently since a major lack of cupcakes and cake generally, in my life. It also turned into a bit of a personal challenge for me because my partner, (who doesn’t ever cook or bake) started making a few Vegan cakes, so I felt left out and had to join in.


The first ever cake he baked was for my birthday which turned out to be a success, and a very yummy success too (three slices in one go, kindah success!). So after his success, he made a few more success, and the finale was for his sisters birthday cake which again was Vegan (though he is very much a meat-eater) and I shared this amazing cake on my Facebook page because I was so impressed with his efforts.

I made these little cupcakes for his sister’s birthday too as you can never have enough cake! I was super pleased with how they turned out, as they are the perfect sweetness, the perfect moistness and as it was a special occasion, I jazzed them up a little with some strawberry buttercream icing (using dairy-free margarine) and topped them off with a fresh strawberry half, but this part is completely optional, and a nice touch if you’re serving them for a party or gathering.

White Chocolate and Strawberry Banana Cupcakes

For these White Chocolate and Strawberry Banana Cupcakes, I used old browning bananas (we’ve all been there!) which are perfect for using in such recipes and they didn’t give them an over-powering banana loaf taste either, and no one likes to see a brown banana sat on the counter.


I love these Cupcakes because they are:

  1. Oil-free, using applesauce and yogurt instead.
  2. Dairy-free, using flax-egg and almond milk instead of dairy to suit Vegan diets.
  3. Low in sugar, thanks to the natural sweetness of bananas
  4. Refined flour free, and instead they use wholegrain flours

The addition of the Strawberries and White Chocolate (dairy-free) makes these Banana Cupcakes extra delicious and adds a splash of colour throughout. They really are the perfect choice for a soiree and they’re healthier and more nutritious than most other Cupcake recipes! Goodbye sugar crash, hello healthy indulgence!

If you love Cupcakes like this recipe, then you’ll love these:

Lemon and Poppy Seed Cupcakes

Nutella Filled Cupcakes

Triple Chocolate Filled Cupcakes


I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

White Chocolate and Strawberry Banana Cupcakes

White Chocolate and Strawberry Banana Cupcakes
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, Dairy-free
Cuisine: Dessert, Snacks
Serves: Serves 12
Ingredients
  • 2 very ripe bananas, mashed
  • 1 tbsp Apple purée
  • 2 flax eggs
  • 1 tsp vanilla extract
  • ¼ cup dairy-free yogurt
  • 4 tbsp maple syrup
  • ¼ cup unsweetened almond milk
  • 1 cup wholegrain spelt flour
  • 1 cup wholemeal flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 4 strawberries, diced small
  • 100g dairy-free white chocolate chips or small pieces
Instructions
  1. Preheat the oven to 350F/180C/Gas 4. Lightly grease 12 cupcake cases and set aside.
  2. In a large mixing bowl, combine the first 7 wet ingredients and set aside.
  3. In a separate mixing bowl combine the next 7 dry ingredients well and then add to the wet ingredients and incorporate the two.
  4. Then fold in the strawberries and chocolate pieces.
  5. Spoon the mixture evenly amongst the cupcake cases, allowing a little space for them to rise, and tap down each case to remove any air and flatten the surface.
  6. Place in the oven for 20 minutes and check for doneness (they should have risen, be golden brown and a cake insert should come out clean)
  7. Remove from the oven, set aside on a cooling rack and allow to cool completely before serving or icing/frosting as you wish.
  8. Store them in an air-tight container at room temperature for up to 2 days or in the fridge for up to 5 days.

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