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
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
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
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
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.