Photo: Deva Williamson
Butter-Free Peanut Butter Cupcakes
12 ingredients
20 min + 20 min
1 dozen cupcakes
openrecipes
"Delicious soft cupcakes without all that fear of eating the batter. Also taste great with chocolate chips folded in."
Estimated Nutrition (whole recipe, rough)
1067
Calories
30g
Protein
41g
Fat
145g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Flax Seed | 1 tbsp (10g) ground | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes