Look no further for your Vegan Peanut Butter Cupcakes Recipe!
Moist spongy cake topped with peanut butter cheesecake buttercream
Don’t forget the ganache swirl for that hint of chocolate!
Peanut butter cakes can tend to be a bit dry by nature but this is not the case here!
This new recipe for Peanut Butter Cupcakes are so moist you are going to flip your lid!
The addition of flax as the egg replacer makes this cake recipe super moist!
The icing is sort of a cream cheese icing peanut butter buttercream hybrid
For more peanut butter recipes click the links below!
For the Cupcake Batter:
- Vegetable Oil 8 Tablespoons (118ml)
- Granulated Sugar 1¼ cup (250g)
- Creamy Peanut Butter 2/3 cup (160g)
- Flax Meal 3 Tablespoons (24g)
- Warm Water ½ cup (118ml)
- Vanilla Extract 2 teaspoon (10ml)
- Soy Milk ¾ cup (177ml)
- Vinegar 1 Tablespoon (15ml)
- All Purpose Flour 2 cup (250g)
- Baking Powder 1 teaspoon
- Baking Soda ½ teaspoon
- *salt optional pinch
- 1 Recipe Peanut Butter Buttercream
- Lactic Acid 1 teaspoon
- ¼ cup Vegan Ganache
- Preheat the oven to 350°F and line your cupcake tin with papers
- Combine the flax meal with the warm water and set aside to thicken about 5 minutes.
- Add the vinegar to the soy milk and then add the vanilla extract
- Now place all the cake ingredients into the workbowl of a food process and whiz smooth, scrape the bottom & sides of the bowl and whiz again for 30 seconds
- Or this entire recipe can be mixed by hand in a large bowl with a whisk
- Portion into cupcake liners filling the batter slightly more than half full
- Bake at 350°F for 19-22 minutes or until they are springy to the touch when you gently press the centers.
- Cool completely while you make the peanut butter buttercream according to the recipe on that post
- You will add the lactic acid to give it a cheesecake tang at the last stage of mixing
- The ganache swirl is optional
Peanut butter cupcakes can be kept at room temperature for up to 3 days
For longer storage keep refrigerated loosely covered to prevent drying