Butter Free Peanut Butter Cupcakes Best Recipes

OLD-FASHIONED CUPCAKES WITH PEANUT BUTTER FROSTING

Ingredients:

• 1 1/2 cups sugar
• 1/2 cup (1 stick) butter, softened
• 2 large eggs
• 3 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 1/2 teaspoons vanilla extract
• 1/2 cup (1 stick butter), softened
• 1 cup creamy peanut butter
• 3 cups confectioner's sugar
• 1/4 cup milk, plus as needed
• 1 teaspoon vanilla extract
• Rainbow sprinkles, for garnish

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Fill a 12-count muffin tin with liners and set aside.
• With an electric mixer, cream together the sugar and butter until fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking powder and salt together, then add alternately with the milk, beginning and ending with flour mixture. Add the vanilla and mix until smooth.
• Divide the batter evenly among the prepared muffin tin cups, filling about three-quarters of the way up. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Turn out cupcakes onto a cooling rack to cool completely before frosting.
• For the frosting: With an electric mixer, beat the butter and peanut butter together until fluffy, about 5 minutes. Slowly add 1 1/2 cups of the confectioner's sugar, the milk, and the vanilla. Beat in the remaining 1 1/2 cups confectioner's sugar. Mix in additional milk, 1 tablespoon at a time, until the frosting is a creamy, spreadable consistency.
• Generously frost the cupcakes. Garnish with sprinkles.

GLUTEN-FREE PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING

Ingredients:

• 1 1/4 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
• 1 1/2 teaspoons gluten-free baking powder
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1/3 cup butter, softened
• 1/3 cup creamy peanut butter
• 1 teaspoon gluten-free vanilla
• 2 eggs
• 1/2 cup milk
• 3 tablespoons butter, softened
• 1 1/2 oz unsweetened baking chocolate, melted and cooled
• 1 1/2 cups powdered sugar
• 1/2 teaspoon gluten-free vanilla
• 1 to 2 tablespoons milk

Steps:

• Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
• In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
• In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
• Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
• To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.

BUTTER-FREE PEANUT BUTTER CUPCAKES

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.