Butter Free Peanut Butter Cupcakes Best Recipes

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BUTTER-FREE PEANUT BUTTER CUPCAKES

2020-06-19



Butter-Free Peanut Butter Cupcakes image

Delicious soft cupcakes without all that fear of eating the batter. Also taste great with chocolate chips folded in.

Provided by Caiti Ann

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h40m

Yield 12

Number Of Ingredients 12

Ingredients:

  • ¾ cup soy milk
  • 2 teaspoons distilled white vinegar
  • ½ cup crunchy peanut butter
  • ⅓ cup canola oil
  • ⅔ cup white sugar
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons flax seed meal
  • 1 ⅛ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 26.5 g, Fat 12.1 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 202.1 mg, Sugar 15.6 g

PEANUT BUTTER CUPCAKES

2022-10-06



Peanut Butter Cupcakes image

Make and share this Peanut Butter Cupcakes recipe from Food.com.

Provided by SharleneW

Categories     Dessert

Time 28m

Yield 18 serving(s)

Number Of Ingredients 10

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup peanut butter (creamy or chunky)
  • 1/4 cup vegetable shortening
  • 3/4 cup sugar
  • 2 large eggs
  • 3/4 teaspoon vanilla extract
  • 1 cup milk
  • 1 (4 ounce) semisweet chocolate or 1 (4 ounce) milk chocolate, cut into 18 pieces

Steps:

  • Preheat oven to 350 degrees F.
  • Line eighteen 2 1/2-inch muffin cups with paper baking liners.
  • In bowl, combine flour, baking powder and salt.
  • In large bowl, with mixer at medium speed, beat peanut butter and shortening until combined.
  • Add sugar and beat until light and fluffy, about 3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula.
  • Divide batter evenly among cups.
  • Bake until toothpick inserted in center of cupcake comes out clean, about 18 minutes.
  • Place 1 piece of chocolate on top of each cupcake; return to oven until chocolate melts, about 1 minute.
  • With small metal spatula, spread chocolate over tops of cupcakes.
  • Remove from pans and cool on wire racks.

INTENSE PEANUT BUTTER CUPCAKES

2022-10-06



Intense Peanut Butter Cupcakes image

To satisfy your peanut butter cravings, give these wonderful peanut butter cupcakes a try! Feel free to add semi-sweet chocolate chips or chopped up Reese' Peanut Butter Cups and/or top with your favorite chocolate frosting to make it your own! I discovered this recipe on Allrecipes.

Provided by Bev I Am

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients:

  • 2 cups brown sugar
  • 1/2 cup shortening
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 pinch salt

Steps:

  • Preheat the oven to 350°F
  • Line a cupcake pan with paper liners, or grease and flour cups.
  • In a large bowl, blend together brown sugar, shortening and peanut butter until light and fluffy.
  • Add the eggs one at a time and beat until blended, then stir in the vanilla.
  • In another bowl, combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk.
  • Spoon into the prepared muffin cups.
  • Bake in oven for 15-20 minutes , or until the top of the cupcakes spring back when lightly pressed.
  • Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
  • Frost with your favorite frosting in desired.

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