Vegan Peanut Butter Cupcakes

Vegan Peanut Butter Cupcakes

Everyone thinks that since I have my own food blog I love to make food for other people. While I do love bringing a fabulous dish to a party the blog is my outlet for expression and fun. That means that I’m mostly pretty selfish and bake what I  feel is interesting about 80% of the time.

Vegan Peanut Butter Cupcakes

I’m not mean though! I take suggestions and take them under serious advisement. If I left it up to Alex the blog would nothing but apple pie every week! Lucky for him I was feeling generous this week and when the Ms. Cupcake book arrived in the post I told him he could pick the recipe and I would make whatever he wanted.

His first pick was a chocolate peanut butter vegan cupcake. I made half the recipe and let him eat a few over the course of 2 days. He loves rich and chocolatey desserts so I went easy on the icing sugar so the cupcakes didn’t end up too sweet. He gave them a thumbs up.

I would recommend that they are eaten as soon as possible. They don’t keep as well as regular cupcakes. Left at room temperature for more than two days and they collapsed. The time frame for vegan baked goods is clearly mentioned in the book.

Vegan Peanut Butter Cupcakes

Yield: 12 cupcakes

Vegan Peanut Butter Cupcakes



200ml soy milk

4 tsp cider vinegar

170g self raising flour

200g caster sugar

30g cocoa powder

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

50g creamy peanut butter

80ml rapeseed oil

1tbs vanilla

Peanut Butter Frosting

75g creamy peanut butter

75g vegetable shortening

1 tbs vanilla

750g icing sugar, sifted

80ml soy milk

Chocolate Frosting

75g dairy free spread

75g vegetable shortening

650g icing sugar, sifted

100g cocoa powder

80ml soy milk

1 tbs vanilla


  1. Preheat the oven to 180 C and line a muffin tray with paper liners. In a small bowl mix together the soy milk and cider vinegar and leave for 10 minutes.
  2. In a medium sized bowl mix together the flour, sugar, baking powder, baking soda and cocoa powder.
  3. Mix in the peanut butter, oil, vanilla and soy milk. Stir together with a wooden spoon until combined. Fill the muffin cases three quarters full and bake for 17-20 minutes until a toothpick inserted in the middle comes out clean.
  4. Make the peanut butter frosting. In a medium bowl beat together the peanut butter, shortening and vanilla until creamy. Add in half of the icing sugar and the soy milk. Mix until smooth and add in the rest of the icing sugar.
  5. Make the chocolate frosting. Beat together the spread, shortening and vanilla until creamy. Add in half of the icing sugar, all of the cocoa powder and soy milk and whip until combined. Add in the rest of the icing sugar.
  6. Fill a piping bag with one side peanut butter and the other side chocolate and pipe a swirl on top of each cupcake.


I used slightly less powdered sugar than called for and scooped the icing on instead of piping it.

recipe from Ms. Cupcake

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