Butter-Free Peanut Butter Cupcakes Recipe - Allrecipes.com
Butter-Free Peanut Butter Cupcakes Recipe
  • READY IN ABOUT hrs

Butter-Free Peanut Butter Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 dozen cupcakes Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 40 mins

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 More Reviews

Most Helpful Positive Review
Sep 15, 2009

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!!!

 
Most Helpful Critical Review
Feb 28, 2012

I made these cupcakes last night, and they fell apart completely when I tried to take them out of the muffin pan. They simply crumbled into delicious dust! They tasted amazing, but I believe more flour is required in the batter. I made half the batter in a 6 cup muffin tin with no success. For the second round, I added more flour and got better results, but they were so very dry. Something is off here, but I didn't know exactly how to fix it. I recommend using paper baking cups, at the very least. Don't trust a greased muffin pan on this recipe.

 

12 Ratings

Apr 19, 2011

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! :)

 
May 11, 2011

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.

 
Jul 29, 2009

Yummy,moist.

 
Jun 08, 2009

I loved the density of these. They were soft and moist.

 
Apr 14, 2009

I made the recipe exactly as is, but left out the honey because it's not vegan. I thought these were good. They tasted healthy, but still satisfied my sweet tooth.

 
Jun 03, 2012

Holy smokes. Really good. I know the point of these is to be butter-free, but as it happened, I didn't have soy milk but DID have butter. So you can take out the soy milk and white vinegar and instead do 1/2c butter (softened) and 1 egg. Use a little less oil too. Seriously some of the best cupcakes I've ever made. Like a fluffy peanut butter cookie. Delicious.

 

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Nutrition

  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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