Butter Free Peanut Butter Cupcakes
Description
Rich peanut butter flavor without the butter—these cupcakes are light, nutty, and slightly sweet. A healthier twist on a classic, without sacrificing texture or taste.
Ingredients
- 3/4 cup soy milk
- 2 teaspoons distilled white vinegar 1/2 cup crunchy peanut butter
- 1/3 cup canola oil 2/3 cup white sugar 2 tablespoons honey
- 2 teaspoons vanilla extract 2 teaspoons flax seed meal 1 1/8 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt
Directions
- 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.
