For the banana cupcakes: ⅓ cup vegan butter, room temperature ¾ cup sugar 1½ cups almond milk · For the cream filling: 1½ tablespoons cornstarch
For the banana cupcakes: ⅓ cup vegan butter, room temperature ¾ cup sugar 1½ cups almond milk · For the cream filling: 1½ tablespoons cornstarch