Butter-Free Peanut Butter Cupcakes

Delicious soft cupcakes are made in this recipe without all that fear of eating the batter. These are also taste great with chocolate chips folded in.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 227 Calories

Ingredients

• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 2 tablespoons honey
• 2 teaspoons distilled white vinegar
• 2 teaspoons flax seed meal
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup crunchy peanut butter
• 0.66666668653488 cup white sugar
• 0.33333334326744 cup canola oil
• 1.125 cups all-purpose flour
• 0.75 cup soy milk

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.