Butter Free Peanut Butter Cupcakes Best Recipes

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.

PEANUT BUTTER CUPCAKES

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

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.