• Prep-time: / Ready In:
  • Makes 8 cupcakes

Pack these picture-perfect cupcakes for your next picnic. The recipe includes a creamy vanilla frosting that comes together in just one step, but feel free to substitute another WFPB frosting of your choosing. For bakery appeal, pipe on the frosting with a star-tip pastry bag.

berry-banana cupcakes with creamy vanilla frosting


  • ½ of a 12- to 14-oz. package extra-firm light silken tofu
  • 2 tablespoons pure cane sugar
  • 2 teaspoons lemon juice
  • ½ teaspoon pure vanilla extract, or seeds from half of a vanilla bean pod
  • ½ cup mashed banana
  • ⅓ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
  • ⅓ cup pure maple syrup
  • ¼ cup unsweetened applesauce
  • 1 tablespoon flaxseed meal
  • 1 cup whole wheat pastry flour
  • 1 teaspoon regular or sodium-free baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup fresh raspberries
  • ½ cup fresh blueberries


  1. For Creamy Vanilla Frosting: In a blender or food processor combine the tofu, sugar, lemon juice, and vanilla. Cover and blend until completely smooth. Refrigerate until ready to use.
  2. Preheat oven to 350°F. In a medium bowl combine the next five ingredients (through flaxseed meal). Let stand 5 minutes.
  3. In a large bowl combine pastry flour, baking powder, baking soda, and salt. Add banana mixture; stir just until combined. Fold in ⅓ cup each of the raspberries and blueberries. Spoon batter into eight 2½-inch nonstick muffin cups.
  4. Bake 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool in cups 10 minutes. Remove cupcakes from cups and cool completely on a wire rack.
  5. Top cooled cupcakes with Creamy Vanilla Frosting and the remaining raspberries and blueberries.

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

berry-banana cupcakes with creamy vanilla frosting see more from this author
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap