Peanut butter cupcakes


peanut butter cupcakes

It has been a long time since I have made a recipe with peanut butter. I looked for some cupcake recipes on Pinterest, but the best thing I found was a peanut butter cupcake icing. So I had to experiment and make vegan peanut butter cupcakes of my own.

It is safe to say that my little experiment was successful. Since I used almond flour,  I just had to adjust the amounts of baking powder and apple cider vinegar. The rest was pretty easy.

These cupcakes are soft, moderately sweet and super delicious. Other than that, they can be healthier for you than an average cupcake. Which is what I am going to talk about in the next section of this post.

Some health benefits

Almonds are a great source of fiber. Eating a handful of almonds or drinking a glass of almond milk can keep your gastrointestinal tract moving and prevent constipation. Almonds can also promote healthy bacteria in your gut. This can help you digest your food and even fight off illness.

They contain a bunch of vitamins A and E, so they can be really good for your skin. In addition to giving you glowing skin, vitamin E in almonds can help your heart as well. Diets high in vitamin E are linked with lower rates of heart disease.

Almonds can help you lose weight, since eating them can eliminate your cravings for other not so healthy food. Its healthy fatty acids help strengthen hair and add texture. Not only are almonds packed with healthy fats and protein, but they’re also rich in antioxidants. These plant compounds can protect your cells from oxidation and premature aging. 

Peanut butter is pretty good in its own right. Eating peanut butter actually suppresses hunger which leads to weight loss. It has the enviable combination of fiber (2.6 g per serving) and protein (7-8 g per serving) that keeps you feeling full for longer, so you end up eating less overall. 

Peanut butter contains a substance called p-coumaric acid which helps in offsetting the damage done to cells associated with cardiovascular diseases. Also, peanut butter contains more unsaturated fat than saturated fat making it a fat friendly food which lowers the risk of cardiovascular and coronary heart disease.

Research also hints that it lowers the risk of cancer, protects against Alzheimer’s disease and lowers the risk of diabetes. And I could write a lot more about these ingredients, but that would make this post super long.

To wrap it up, I think these are pretty good reasons to incorporate these two in your meal plan. I do it as often as I can. And if you don’t have an idea on how to start, I suggest you make these lovely peanut butter cupcakes first.

A piece of advice

This recipe is pretty easy, if you ever made cupcakes you won’t have any problems with it. But just in case there are a few beginners reading this post, I will write down a few tips.

First of all, you can use any plant based milk that you want. Also, don’t forget to grease the paper muffin molds. That way the dough will not stick to the paper when you try to eat them.

In this case I had to use a strange almond flour that I bought by accident. It seemed like the almonds were not previously blanched and it was very oily. I am sure you will have better results if you use a better quality almond flour.

When mixing the liquid and solid ingredients together, make sure that you don’t overmix, it is better to just combine them. To be sure that they are baked, poke them with a toothpick. If it comes out clean, you’re good to go.

These measurements make about 17 cupcakes (depending on the size). I was able to store them in an airtight container for five days.

Peanut butter cupcakes

Recipe by Margo DrobiCourse: Sweet

Ingredients

  • 200 g of all-purpose flour

  • 160 g of almond flour

  • 1 tbsp of baking powder

  • 2 pinches of baking soda

  • 60 g of sugar

  • 300 ml of soy milk

  • 1 tbsp of apple cider vinegar

  • 100 g of peanut butter

  • 15 ml of coconut oil (melted)

  • 2 tbsp of maple syrup

  • 4 tbsp of chocolate chips

Directions

  • Mix together soy milk (or any other plant-based milk) and apple cider vinegar and set aside. In a deep bowl mix together plain flour, almond flour, baking powder, baking soda and sugar. In a smaller separate bowl mix peanut butter, maple syrup and coconut oil.
  • Add all the liquid ingredients to the solid ones and mix everything together. Try not to mix too much, it is better that the ingredients are just combined.  In the end, add the chocolate chips and mix briefly.
  • Take paper muffin molds and put them in a muffin tray. Spray them with non-stick spray. Heat the oven to 165 degrees Celsius. Bake the peanut butter cupcakes for 25 minutes (or until a toothpick comes out clean). 
  • Let them cool down completely. These cupcakes can be stored in an airtight container.

If you liked this recipe, make sure you check out my other recipes like:

– almond peanut butter cakes

– vegan Chunky Monkey muffins

– vegan jam cake

Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan peanut butter cupcakes. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. 

P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.

Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.

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