Flavored with mashed banana and orange juice and zest, these scrumptious cupcakes are totally dairy-free -- with no butter or milk -- and egg-free.
2 3/4 cups all-purpose flour
1 1/4 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1 cup orange juice
1/2 cup vegetable oil
2 large ripe bananas, mashed (about 1 cup)
1/2 tsp. grated orange rind
1/2 cup walnuts (optional)
1 cup confectioners' sugar
1/4 cup orange juice
- Heat oven to 400°F. Line 18 muffin cups with baking liners. Coat liners with vegetable cooking spray.
- In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir in orange juice, oil, bananas, orange rind, and nuts, if desired.
- Divide batter among baking liners, and bake 25 minutes. Cool completely.
- In small bowl, mix sugar and orange juice until smooth. Drizzle over cupcakes and top with sprinkles.