Eggless Peanut Butter Cupcake Recipe
Description:
These Eggless Peanut Butter Cupcakes are a delightful treat for anyone who loves the rich, creamy flavor of peanut butter. With their soft texture and delicious aroma, theyโre perfect for a kidsโ snack or as a charming addition to your tea-time cake party. These cupcakes are simple to prepare, making them an easy dessert choice for any occasion. Whether you’re baking for a special event or just because, these cupcakes will surely satisfy any peanut butter lover’s cravings.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Baking Powder | 1-1/2 teaspoons |
| Brown Sugar (Demerara Sugar) | 1 cup |
| Peanut Butter | 1/2 cup |
| Butter (Salted) | 1/4 cup |
| Milk | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
| Flax Seed Powder (Flax Meal) – Egg Replacer | 2 tablespoons |
| Chilled Water | 6 tablespoons |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Serves: 12 cupcakes
Instructions:
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Preheat the oven: Begin by preheating your oven to 180ยฐC (350ยฐF). Prepare a muffin tray by lining it with cupcake liners. Set aside.
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Prepare flax meal egg replacer: In a small bowl, combine 2 tablespoons of flax seed powder (flax meal) with 6 tablespoons of chilled water. Stir well and let the mixture sit for about 5 minutes to form a gel-like consistency, which will act as an egg replacer.
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Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour (maida) and baking powder. Add the brown sugar (demerara sugar) to the flour mixture and whisk until evenly combined.
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Prepare wet ingredients: In a separate bowl, mix together the peanut butter, melted butter, and vanilla extract. Add the milk and the flax meal mixture, stirring until smooth and well combined.
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Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or electric mixer on low speed. Stir until just combinedโbe careful not to overmix.
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Fill cupcake liners: Using a spoon or ice cream scoop, evenly distribute the cupcake batter into the prepared cupcake liners, filling each about two-thirds full.
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Bake the cupcakes: Place the tray in the preheated oven and bake for about 35 to 40 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Cool and serve: Once baked, remove the cupcakes from the oven and allow them to cool in the tray for 5 minutes. Then, transfer them to a wire rack to cool completely.
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Enjoy: Once cooled, your eggless peanut butter cupcakes are ready to serve. Enjoy these delicious treats as a snack, dessert, or at your next party!
Tips:
- For added flavor, you can sprinkle a few chocolate chips or chopped peanuts on top of the batter before baking.
- If you prefer a dairy-free version, substitute the butter and milk with plant-based alternatives such as coconut oil and almond milk.
These eggless peanut butter cupcakes are sure to be a hit at any gathering, with their soft texture and peanut butter goodness. Perfect for anyone on a vegetarian or egg-free diet, this recipe is as simple as it is tasty. Happy baking!
