Vegan Peanut Butter Cupcakes Recipe

Look no further for your Vegan Peanut Butter Cupcakes Recipe!

Moist spongy cake topped with peanut butter cream cheese buttercream
Don’t forget the ganache swirl for that hint of chocolate!

Often times a Peanut Butter Cupcakes Recipe can be dry or on the other end~ gummy!

Not here! The addition of flax as the egg replacer makes this cake recipe super moist!
And the new 2-2-2 Cream Cheese Icing that is shelf stable is the perfect pairing!

Check out My Peanut Butter Fudge Cake using these same recipes!

WATCH THE VIDEO FOR MAKING THIS CAKE BATTER!

Not sponsored by any product or company below

Notes for Success:

If flax meal is not something you use or have you can replace it with any egg replacer you prefer, aquafaba would also be a good alternative in the amount of 4 Tablespoons to replace the water and flax listed in the recipe

Peanut Butter Cupcakes

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Ingredients  

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For the Cupcake Batter

• 8 Tbs Vegetable Oil 118ml
• 1¼ cups Granulated Sugar 250g
• ⅔ cup Creamy Peanut Butter 160g
• 3 Tbs Flax Meal 24g
• ½ cup Warm Water 118ml
• 2 teaspoon Vanilla Extract 10ml
• ¾ cup Plant Milk 177ml
• 1 Tbs Vinegar 15ml
• 2 cups All Purpose Flour 250g
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• pinch Salt *optional

Instructions 

• Preheat the oven to 350°F & line your cupcake tin with papers

• Combine the flax meal with the warm water & set aside to thicken about 5 minutes.

• Add the vinegar to the plant milk & then add the vanilla extract

• Now place all the cake ingredients into the work bowl of a food process & whiz smooth, scrape the bottom & sides of the bowl and whiz again for 30 secondsOr this entire recipe can be mixed by hand in a large bowl with a whisk

• Portion the batter evenly into cupcake liners filling the batter 3/4 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 instructions on that post

• You will add the optional lactic acid to give it a cheesecake tang at the last stage of mixing

• The ganache swirl is optional

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Peanut butter cupcakes can be kept at room temperature for up to 3 days. For longer storage keep refrigerated loosely covered to prevent drying