I have been waiting forever, since the day I first made the Peanut Butter Birthday Cake, to make these vegan Peanut Butter Cupcakes. Today is the day!
(My Peanut Butter Birthday Cake Video)
Vegan Peanut Butter Cupcake Recipe
Attribution: http://joythebaker.com/cookbook/
http://www.averagebetty.com/videos/peanut-butter-birthday-cake-video/
Ingredients:
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1 cup almond milk
1/2 cup canola oil
1/2 cup raw sugar
2 tablespoon white vinegar
Directions:
Preheat oven to 350 degrees F. and line a cupcake tine with 9 paper liners.
In a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda, and salt.
In a separate bowl, use an electric mixer to mix together creamy peanut butter, almond milk, canola oil, raw sugar, and vinegar.
Gradually mix dry ingredients into wet ingredients until well combined.
Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.
Bake for 15 – 18 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.
Allow them to cool before frosting.
Vegan Chocolate Frosting Recipe
Ingredients:
1/4 cup vegetable shortening
1/4 cup vegan butter
1/2 cup cocoa powder
1 1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup almond milk
Directions:
Cream together vegetable shortening and vegan butter with an electric mixer in a large bowl.
When smooth, gradually mix in cocoa powder, then powdered sugar.
Mix in vanilla extract, then almond milk one tablespoon at a time until it reaches the spread-ability you desire.
Beat on high for 2 additional minutes, incorporating air, to make it light and fluffy.
About The Cupcake Project: I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible. Subscribe if you’re into that type of thing.
About Me: My name is Tasha. I am a YouTube Next Chef, Master of Public Health, and INFJ.
{ 7 comments… read them below or add one }
Looks so yummy! If you are running out of ideas for cooking themes – would love to see a soup category for this cold, cold winter. Love your blog!
Just subscribed to your blog and made these cupcakes today – they are amazing!! Looking forward to trying more of your recipes. Thank you.
[ Smiles ] I LOVE the flavour of peanut butter; this would make this cupcake recipe even more interesting for me.
Thank you for posting this recipe!
These look yummy im going to make this for my birthday:D
Where did you get your glass mixing bowl? I like the shape. I just came across your website and getting ready to try some of your cupcake recipes!
Awesome cupcakes! I like how they are not too sweet, but still a great cake. For mine, I added a little extra almond milk, I found that my batter was a little thick, but that might be due to the high elevation. Thanks for sharing!
Hi! This recipe was super easy to make! I love that I already had all the ingredients. However, it wasn’t sweet enough for my insatiable sweet tooth! Maybe I’ll add more sugar to mine next time.
Thanks for posting this!