Vegan Banana Split Cupcakes

Preheat oven to 350F. Line 12 muffin tins with cupcake liners.

Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.Beat together the almond milk mixture, sugar, oil, vanilla, and other extract, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.Fill the cupcake liners two-thirds of the way and bake for 20 to 22 minutes, or until a toothpick inserted into one of the cupcakes comes out clean.

Transfer to a cooling rack and let cool completely before frosting.Beat the shortening and margarine together until well combined and fluffy.

Add the sugar and beat for about 3 more minutes.

Add the vanilla and the creamer and beat for another 5 to 7 minutes until fluffy. I then added India Tree Natural Decorating Colors to give my cupcakes some color, but you dont have to do this.To frost your cupcakes, use a pastry bag or spatula.

Drizzle the frosting with melted chocolate, sprinkle on the chopped nuts, top with sliced bananas, and finish each cupcake with a cherry on top!