Name: Butter-Free Peanut Butter Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Yield: 1
Ingredients: 0.75 cup soy milk; 2 teaspoons distilled white vinegar; 0.5 cup crunchy peanut butter; 0.33333334326744 cup canola oil; 0.66666668653488 cup white sugar; 2 tablespoons honey; 2 teaspoons vanilla extract; 2 teaspoons flax seed meal; 1.125 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt

Butter-Free Peanut Butter Cupcakes

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
100 minutes

Indulge in fluffy, batter-free cupcakes with decadent chocolate chips.

Ingredients:

0.75 cup soy milk
2 teaspoons distilled white vinegar
0.5 cup crunchy peanut butter
0.33333334326744 cup canola oil
0.66666668653488 cup white sugar
2 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons flax seed meal
1.125 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. In a measuring cup, mix soy milk and vinegar, and let it sit for about 5 minutes to thicken.
Combine peanut butter, oil, sugar, honey, vanilla, and flaxseed meal in a large bowl. Stir in soymilk. Add flour, baking powder, baking soda, and salt; mix until just combined (batter can be slightly lumpy). Divide batter evenly into prepared cups.
Bake in the preheated oven for 20 to 25 minutes until the tops spring back when lightly touched. Allow cupcakes to cool in the pan on a wire rack. Once cooled, transfer to a serving platter and frost with your favorite frosting.

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