Butter-Free Peanut Butter Cupcakes
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Description
Delicious soft cupcakes without all that fear of eating the batter. Also taste great with chocolate chips folded in.
Ingredients
- ¾ cup soy milk
- 2 teaspoons distilled white vinegar
- ½ cup crunchy peanut butter
- ⅓ cup canola oil
- ⅔ cup white sugar
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 2 teaspoons flax seed meal
- 1 ⅛ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
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.
Nutrition Facts
serving: 1 dozen cupcakes
calories: 227.3 kcal
carbohydrates: 26.5 g
protein: 4.4 g
saturated fat: 1.4 g
sodium: 202.1 mg
fiber: 1.4 g
sugar: 15.6 g
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