Peanut Butter Cupcake Recipe (with Eggless option)

Reshma Anand
6 ratings.
Peanut Butter Cupcake Recipe (with Eggless option)

The Peanut Butter Cupcake recipe is a simple and quick cake to whip up for a kids snack or even a tea time cake party. These cupcakes are a real treat for peanut butter lovers. 

I have shared how to make this cake egg free (eggless) as well using the Flaxmeal Egg Replacer.

Pan Used: Muffin/Cupcake Tray

Equipments Used: KitchenAid Stand Mixer


  • 2 cups all purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 cup brown sugar
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 1/2 cup milk 
  • 1 teaspoon vanilla extract
  • 2 eggs or Flaxmeal Egg Replacer

Directions for Peanut Butter Cupcake Recipe (with Eggless option)

  1. Tp begin making the Peanut Butter Cupcake recipe (Egg Free), first preheat the oven to 180 C and line the cup cake mold with liners. Keep them aside.

  2. Sift the flour and baking powder and keep this aside. 

  3. In a mixing bowl or the bowl of the stand mixer, beat the butter, peanut butter and sugar until it becomes fluffy.

  4. Stir in the eggs or the Flaxmeal Egg Replacer and beat until fluffy. Gradually beat in the milk, vanilla essense. Finally stir in the flour mixture and beat until just until well combined.

  5. Spoon the mixture into muffin cups and bake for about 15 minutes or until a skewer inserted comes clean.

  6. Serve the Peanut Butter Cupcakes for a tea time party or even pack them into the snack box for kids.

  7. Notes : You can optionally top it up with peanut butter frosting for absolute bliss.

Reshma Anand

Last Modified On Tuesday, 04 August 2015 20:46

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