Ingredients

• For the banana cupcakes:
• 1.5 cups - all-purpose flour
• 3/4 cup - sugar
• 1 tsp - baking powder
• 1/2 tsp - baking soda
• 1/4 tsp - salt
• 2 tbsp -walnut oil
• 2 tbsp - vegetable oil
• 6 - frozen bananas (or enough to make 2 cups of pureed bananas)
• 1/2 tsp - pure vanilla extract
• few -walnuts (optional)
• For the honey cinnamon frosting (optional) 1. 25 cups - powdered sugar
• 1/2 cup (1 stick) - unsalted butter, room temperature
• 1 tbsp - honey
• 1/8 tsp - ground cinnamon

How to Make Eggless Banana Cupcake

• For the banana cupcakes: Pre heat oven to 350 degrees.
• Line a standard 12-cup muffin pan with paper liners.
• In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Thaw the bananas.
• Let it sit out for around 20 minutes.
• Peel the bananas and drop them in your processor.
• Puree them.
• A quick pulse of about 4-5 times should do it.
• Make a well in the centre of the flour mixture. In this, mix together oil, pureed bananas and vanilla extract.
• Gently fold the dry with the wet ingredients.
• Dividing evenly, spoon batter into muffin cups.
• Bake until a toothpick inserted in centre of a cupcake comes out clean, for approximately 25 to 30 minutes.
• Remove cupcakes from pan; cool completely on a wire rack. For the frosting:
• Take all the ingredients for the frosting in a bowl.
• Using an electric mixer beat it for 4 to 5 minutes.
• Take the walnuts and dry toast them in a skillet. Chop them coarsely.
• Use a piping bag to add the frosting on the cupcakes.
• Or you can simply spread them on top of the cupcakes.
• Sprinkle the toasted walnuts.
• Recipe courtesy: Dhivya Karthik
• http://chefinyou.com/