Butter-Free Peanut Butter Cupcakes

Butter-Free Peanut Butter Cupcakes

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Caiti Ann 1

"Delicious soft cupcakes without all that fear of eating the batter. Also taste great with chocolate chips folded in."
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1 h 40 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 26.5g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 12 Ratings

Most helpful positive review

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...

Most helpful critical review

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 mor...

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Least positive

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...

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 ...

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...


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

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.

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 ...

they were a little on the dry side, but i take total responsibility for that. I used apple sauce instead of oil and i only made a batch of two. It actually worked! I recommend this with some cho...

I made this with crunchy almond butter and they were delicious! My toddler devoured them. Do u think I can use creamy PB??? That's all I have at the moment.

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