Family Food February 7, 2019

Peanut Butter Cupcakes – Quick, Easy and Vegan

 

 

When I posted this photo of freshly-baked vegan peanut butter cupcakes, I had immediate requests for the recipe.

Well, here it is, a very simple, egg-free recipe. These cupcakes taste great, they have the most fantastic texture and they stay fresh for ages.

The only downside to these vegan peanut butter cupcakes?  They are not suitable for school. But they do make an excellent after school snack.

 
 

 

 

 

Vegan Peanut Butter Cupcakes
Yield: 12 cupcakes

Vegan Peanut Butter Cupcakes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These delicious and nutritious cupcakes are easy to make and a sure crowd-pleaser.

Ingredients

  • 180ml soy milk (3/4 cup)
  • 2 tsp apple cider vinegar
  • 150g peanut butter
  • 80ml vegetable oil
  • 100g sugar
  • 1 tsp vanilla extract
  • 2 tbs treacle
  • 170g self-raising flour (can do 100g wholemeal 70g white)
  • 1/4 tsp salt

Instructions

    1. Preheat oven to 180 degrees C and line a muffin pan with liners.
    2. Stir vinegar into soy milk and set aside to curdle.
    3. Cream peanut butter, treacle, oil, sugar and vanilla extract until smooth.
    4. Pour in soy milk mixture and stir together.
    5. Sift and gently mix in the flours and salt until just combined.
    6. Pour into liners and bake for 15 – 20 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 218Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 285mgCarbohydrates: 22gFiber: 1gSugar: 10gProtein: 5g

PS I’ve adapted and Australianised this recipe from the great little recipe book ‘Vegan Cupcakes Take Over The World.’ 

 

vegan peanut butter cupcake crumbly texture

Look at the light and crumbly texture of this vegan peanut butter cupcake!

 

Hope you love them.

Happy Baking!

Signature

 

Find all the other family-friendly food recipes here!

You might like this Healthy Spiced Zucchini Bread recipe too, click here.

 
Or would a moist and sweeter Zucchini Cake be more your style?

 

 

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Posted on: February 7, 2019

8 Comments

  • Reply February 8, 2013

    Nathan

    Yum! They look delicious – thanks for sharing the recipe!

  • Reply February 9, 2013

    Desire Empire

    Gee they look moist. Not sure why this peanut allergy thing never seemed to be around when we were kids. Makes you wonder what the heck they have done to our food.
    Caro

  • Reply February 9, 2013

    Rachel

    This looks like a good one for the teenager’s lunchbox. Fortunately they allow peanut butter at her school, as she loves it.

  • Reply February 9, 2013

    Housewife in Heels

    My best friend is on a milk restricted diet as her baby seems to have a milk protein allergy- have been looking for some milk free baking. Will definitely give these a go! Thanks x

  • Reply February 10, 2013

    Grace

    Oh, Seana! These look so delicious! Unfortunately we’re a nuts and egg free home as one of the twins has allergies 🙁 I do so miss peanut butter!!!

    • Reply February 10, 2013

      Seana

      What a pain for you Grace!! But always better safe than sorry. I have also posted vegan vanilla cupcakes, they have the same great consistency.

      How did yesterday arvo go? Was gutted not to be able to come.

      • Reply February 10, 2013

        Grace

        Oh, will have to check out the vegan vanilla cupcakes! Yesterday was loads of fun! Wish you were there! I’m going to organise the next one in May! I’m going to make sure you’ll be there!! 🙂 x

  • Reply August 7, 2015

    Monique@The Urban Mum

    I feel like Peanut Butter cupcakes for afternoon tea today (or tomorrow morning tea….I haven’t quite decided..). Note I say I feel like them – most of my baking is ‘kid centric’ based around their preferences – I think it is time for Mum to put her hand up, the sweetest thing…xxxx

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