Vegan Peanut Butter Cupcakes
These moreish vegan peanut butter cupcakes are topped with creamy chocolate peanut butter frosting that everyone will love.
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Cook’s tip
Add a sprinkle of desiccated coconut or some vegan sprinkles to decorate the top.
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12
Total Time: 35 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the cupcakes:
- 20.833333333333 20.833333333333 g self raising flour
- 0.16666666666667 0.16666666666667 tsp baking powder
- 8.3333333333333 8.3333333333333 g unrefined golden caster sugar
- 20.833333333333 20.833333333333 ml almond milk
- 13.333333333333 13.333333333333 g smooth peanut butter
- 8.3333333333333 8.3333333333333 ml nut oil
- For the frosting:
- 8.3333333333333 8.3333333333333 g smooth peanut butter
- 4.1666666666667 4.1666666666667 g good quality unsweetened cocoa
- 16.666666666667 16.666666666667 g unrefined icing sugar
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- 5.8333333333333 5.8333333333333 ml almond milk
Method
- Heat the oven to 160C and line a 12 hole muffin tin with cake cases. Combine the flour, baking powder and sugar in a large bowl.
- In a separate bowl beat together the almond milk, peanut butter and nut oil until smooth. Make a well in the centre of the dry ingredients and pour in the liquid. Stir gently until you have a smooth, thick mixture.
- Spoon the mixture into the cake cases and bake for 20-25mins then set aside to cool.
- While the cakes are cooling make the frosting. Beat together all the ingredients to make a stiff smooth frosting. Once the cakes are cool spread or pipe the frosting on top. If the frosting is too stiff, add an extra splash of almond milk.
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