Vegan Peanut Butter Cupcakes Recipe
Prep time
Bake time
Total time
I list the salt as optional here because I use Earth Balance Vegan Butter. I find it to be very salty so the addition of salt in my recipe is too much for me.
For a layer cake, DOUBLE the recipe ingredients below and portion the batter in greased and parchment lined cake pans for - 3-8" layers
Serves: 18 cupcakes
  • For the Cake:
  • Vegan Butter 12 tablespoons (170g)
  • Granulated Sugar 1½ cup (300g)
  • Creamy Peanut Butter ⅔ cup (160g)
  • Flax Meal 3 Tablespoon (24g)
  • Warm Water ½ cup (120ml)
  • Vanilla Extract 2 teaspoon (10ml)
  • Soy Milk ½ cup (120ml)
  • Vinegar 1 Tablespoon (15ml)
  • All Purpose Flour 1¾ cup (220g)
  • Baking Powder ¾ teaspoon
  • *salt optional pinch
  • For the Peanut Butter Cream Cheese Buttercream Icing:
  • Vegan Cream Cheese 1 -8oz package (224g)
  • Vegan Butter 8 Tablespoons (113g)
  • Creamy Peanut Butter 1 cup (240g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Confectioners Sugar 2 cups (240g)
  • *Optional fudge recipe for striping the icing as shown in the video, you will only need a small amount
  1. For the Cake:
  2. Preheat the oven to 375°F
  3. Sift the flour with the baking powder
  4. Combine the flax meal with the warm water and set aside to thicken about 5 minutes.
  5. Add the vinegar to the soy milk and then add the vanilla extract
  6. Cream the vegan butter with the sugar on medium to high speed until fluffy about 3 minutes.
  7. Add the peanut butter and mix well
  8. Add the flax "egg" mixture and cream well to combine
  9. Next add about ⅓ of the flour mixture and mix just until it is incorporated
  10. Then add about half of the soy milk mixture, mix to combine
  11. add another ⅓ of the flour and then the rest of the milk mixture
  12. Ending with the last addition of flour.
  13. Mix well then portion into cupcake liners, bake at 375°F for 12 minutes, then turn the oven down to 350°F and bake approximately 10 minutes longer or until they are springy to the touch when you gently press the centers.
  14. Cool completely while you make the Icing:
  15. Combine the vegan cream cheese with the softened vegan butter and cream to smooth
  16. Add the peanut butter and mix well.
  17. Add the vanilla extract and the sifted confectioners sugar and mix just until all combined
  18. Refrigerate until needed
Recipe by Gretchen's Vegan Bakery at