Eggless Peanut Butter Cupcake Recipe
A quick cupcake recipe to whip up in no time. The cupcake uses peanut butter into the batter which imparts a nice flavour and taste to the cupcake. The cupcake is also made eggless so you can serve it as a treat to all peanut butter lovers. Serve the cupcake along with a cold coffee to enjoy your breakfast.
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 Peanut butter cupcakes are a real treat for peanut butter lovers.
I have shared how to make this cake egg free (eggless) as well using the Flax Meal Egg Replacer.
Take a look at more cupcake recipe you might want to try :
- 2 cups All Purpose Flour (Maida)
- 1-1/2 teaspoons Baking powder
- 1 cup Brown Sugar (Demerara Sugar)
- 1/2 cup Peanut Butter
- 1/4 cup Butter
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract For Flax Meal Egg Replacer
- 2 tablespoons Flax seed powder (flax meal)
- 6 tablespoons Chilled water
How to make Eggless Peanut Butter Cupcake Recipe
To begin making the Peanut Butter Cupcake recipe-Egg Free, first preheat the oven to 180 C and line the cupcake mold with liners. Keep them aside.
If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.
Sift the flour and baking powder and keep this aside.
In a mixing bowl or the bowl of the stand mixer, beat the butter, peanut butter and sugar until it becomes fluffy.
Stir in the Flax Meal Egg Replacer and beat until fluffy. Gradually beat in the milk, vanilla essence. Finally stir in the flour mixture and beat until just until well combined.
Spoon the mixture into muffin cups and bake for about 15 minutes or until a skewer inserted comes clean.
Notes : You can optionally top it up with peanut butter frosting for absolute bliss.
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