I decided to make these cupcakes with some bananas that were well past their ripeness. If you have overripe bananas, I would highly suggest making these!

CUPCAKE RECIPE:
1/2 cup mashed bananas
1 cup cane sugar
1/3 cup coconut oil
2/3 cup soy milk
1/2 tablespoon vanilla extract
1 1/4 cup flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Bake at 350 C for ~22 minutes. They should spring to the touch and a toothpick inserted in the centre should come out clean.

FROSTING RECIPE: (video to come soon)
1 tub tofutti cream cheese
1/4 cup vegan butter
2 pounds icing sugar
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
1 teaspoon lemon juice