Butter-Free Peanut Butter Cupcakes

Butter-Free Peanut Butter Cupcakes

11 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 40 m
Caiti Ann
Recipe by  Caiti Ann

“Delicious soft cupcakes without all that fear of eating the batter. Also taste great with chocolate chips folded in.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen cupcakes

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
  2. In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

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Reviews (11)

Rate This Recipe
MicheleRS
7

MicheleRS

These are so good! I have made them several times and just can't get enough of them. You can decrease the amount of oil...1/4 cup is enough - I will try less next time. I also added more flax and chocolate chips. They are so yummy!!!

April_Loves_Animals
6

April_Loves_Animals

I changed quite a bit. My son is allergic to peanuts so I used almond butter instead of PB, apple cider vinegar instead of white, 2T soy margarine and 1T flax oil instead of canola. I also used 1 C oat flour and 1/8 C pastry flour in place of all purpose flour. He's allergic to corn so I used my home-made baking powder. With that said, these are the MOST AMAZING CUPCAKES I'VE EVER HAD!!!!! The smell was incredible, they are light and fluffy and just oh so delicious! They are a bit sweet, but that's perfect because I didn't ice them. Oh man, these are fantastic! Prepared as I have it's only 150 calories per cupcake. These are fantastic and will become a weekly treat around here! My poor kid, it's nice to know that I can still give him a yummy treat!! Thank you so much Caiti Ann for this superb recipe! :)

valerie
5

valerie

Very good, especially once cooled. Perfect for a snack or on-the-go breakfast. I used regular milk instead of soy, creamy peanut butter, and added mini chocolate chips. Muffins were moist and needed no frosting. Next time I might add some rolled oats for extra interest.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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