1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
1teaspoonvanilla extract
⅓cup (80ml)milk
¾cup (170g)mashed bananaabout 2 medium bananas
For the cream cheese frosting:
½cup (113g)unsalted butterroom temperature
8ouncescream cheeseroom temperature
2cups (240g)powdered sugar
Instructions
Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set aside.
In a small bowl, whisk the flour, baking powder, salt, and cinnaomon together. Set aside.
In a separate, larger bowl, mix the sugar, oil, egg replacer, and vanilla together. Stir in the mashed banana. Stir in half of the dry ingredients, then add in the mix. Add the remainder of the dry ingredients and stir until just combined. Do not over-mix.
Spoon the batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
To make the cream cheese frosting:
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and the cream cheese until smooth and creamy, about 2-3 minutes. Add the powdered sugar and continue to beat until fully incorporated. Pipe or spread the frosting onto the cooled cupcakes.
Notes
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.