Delicious soft cupcakes without all that fear of eating the batter. Also taste great with chocolate chips folded in.

Caiti Ann
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

227 calories; 12.1 g total fat; 0 mg cholesterol; 202 mg sodium. 26.5 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2009
These are so good! I have made them several times and just can't get enough of them. You can decrease the amount of oil...1/4 cup is enough - I will try less next time. I also added more flax and chocolate chips. They are so yummy!!! Read More
(9)

Most helpful critical review

Rating: 3 stars
02/28/2012
I made these cupcakes last night and they fell apart completely when I tried to take them out of the muffin pan. They simply crumbled into delicious dust! They tasted amazing but I believe more flour is required in the batter. I made half the batter in a 6 cup muffin tin with no success. For the second round I added more flour and got better results but they were so very dry. Something is off here but I didn't know exactly how to fix it. I recommend using paper baking cups at the very least. Don't trust a greased muffin pan on this recipe. Read More
(1)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2009
These are so good! I have made them several times and just can't get enough of them. You can decrease the amount of oil...1/4 cup is enough - I will try less next time. I also added more flax and chocolate chips. They are so yummy!!! Read More
(9)
Rating: 5 stars
09/15/2009
These are so good! I have made them several times and just can't get enough of them. You can decrease the amount of oil...1/4 cup is enough - I will try less next time. I also added more flax and chocolate chips. They are so yummy!!! Read More
(9)
Rating: 5 stars
04/19/2011
I changed quite a bit. My son is allergic to peanuts so I used almond butter instead of PB apple cider vinegar instead of white 2T soy margarine and 1T flax oil instead of canola. I also used 1 C oat flour and 1/8 C pastry flour in place of all purpose flour. He's allergic to corn so I used my home-made baking powder. With that said these are the MOST AMAZING CUPCAKES I'VE EVER HAD!!!!! The smell was incredible they are light and fluffy and just oh so delicious! They are a bit sweet but that's perfect because I didn't ice them. Oh man these are fantastic! Prepared as I have it's only 150 calories per cupcake. These are fantastic and will become a weekly treat around here! My poor kid it's nice to know that I can still give him a yummy treat!! Thank you so much Caiti Ann for this superb recipe!:) Read More
(8)
Advertisement
Rating: 5 stars
05/11/2011
Very good especially once cooled. Perfect for a snack or on-the-go breakfast. I used regular milk instead of soy creamy peanut butter and added mini chocolate chips. Muffins were moist and needed no frosting. Next time I might add some rolled oats for extra interest. Read More
(5)
Rating: 4 stars
07/29/2009
Yummy moist. Read More
(5)
Rating: 5 stars
06/08/2009
I loved the density of these. They were soft and moist. Read More
(4)
Advertisement
Rating: 4 stars
04/14/2009
I made the recipe exactly as is but left out the honey because it's not vegan. I thought these were good. They tasted healthy but still satisfied my sweet tooth. Read More
(4)
Rating: 5 stars
06/03/2012
Holy smokes. Really good. I know the point of these is to be butter-free but as it happened I didn't have soy milk but DID have butter. So you can take out the soy milk and white vinegar and instead do 1/2c butter (softened) and 1 egg. Use a little less oil too. Seriously some of the best cupcakes I've ever made. Like a fluffy peanut butter cookie. Delicious. Read More
(2)
Rating: 4 stars
01/20/2009
they were a little on the dry side but i take total responsibility for that. I used apple sauce instead of oil and i only made a batch of two. It actually worked! I recommend this with some chocolate frosting! Read More
(2)
Rating: 5 stars
03/08/2012
I made this with crunchy almond butter and they were delicious! My toddler devoured them. Do u think I can use creamy PB??? That's all I have at the moment. Read More
(1)
Rating: 3 stars
02/28/2012
I made these cupcakes last night and they fell apart completely when I tried to take them out of the muffin pan. They simply crumbled into delicious dust! They tasted amazing but I believe more flour is required in the batter. I made half the batter in a 6 cup muffin tin with no success. For the second round I added more flour and got better results but they were so very dry. Something is off here but I didn't know exactly how to fix it. I recommend using paper baking cups at the very least. Don't trust a greased muffin pan on this recipe. Read More
(1)