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Peanut Butter Cupcakes

Cummulative Rating

Servings
Makes 1 dozen cupcakes.
Difficulty
Easy

Ingredients

For the cupcakes:
1 cup packed brown sugar
1/4 cup peanut butter
3 Tablespoons Earth Balance butter, softened
1 teaspoon vanilla extract
2 eggs
2 Tablespoons canola or vegetable oil
1-1/4 cup gf flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup soy milk

For the frosting:
1 Tablespoon Earth Balance butter
2 Tablespoons creamy peanut butter
1/4 cup soy milk
1-3/4 to 2 cups powdered sugar
1 teaspoon vanilla extract

Directions

Make the cupcakes:
Preheat the oven to 350°F. Line 12 standard muffin cups with paper liners. Set aside.

In a medium bowl, beat with a hand mixer the brown sugar, peanut butter, Earth Balance butter, and vanilla until smooth, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the gf flour baking powder and salt. Add the dry ingredients to the wet ingredients alternately with 1/4 cup soy milk, beginning and ending with the dry ingredients, mixing after each addition.

Spoon the batter into the muffin cups. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes in the pan. Remove cupcakes from the pan and let cool completely on a wire rack.

Make the frosting:
Melt the Earth Balance butter in a small saucepan over medium heat. Add the peanut butter; cook 2 minutes, stirring constantly. Gradually add 1/4 cup soy milk, stirring until smooth. Remove from the heat and let cool completely. Gradually add powdered sugar and 1 teaspoon vanilla, beating with a hand held mixer until thickened. (Note: Start by gradually adding up to 1-3/4 cup powdered sugar. You may find that you will need to add more powdered sugar to get the consistency of frosting.) Spread frosting over cupcakes.

Tips

We used The Gluten Free Pantry’s Country French Bread flour mix. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)

Reviews

Posted By Member: Carla
Posted Date: 11/19/2007

Great cupcakes with frosting or muffins without. Used Bette Hagman 4 Bean Flour and Xantham gum and they turned out great!

Posted By Member: Jessie
Posted Date: 12/27/2009

I followed this recipe to the T aside for these modifications: Vanilla flavored Rice Milk instead of Soy Milk. I used Smart Balance All-Natural Rich Roast Creamy PB, Bob’s Red Mill GF/Wheat-F/Dairy F all purpose flour, 3/4 tsp xantham gum (this is due to the flour mix I used, X-gum is needed in diff amounts always, dependant upon what type of item is being baked), I used canola oil as my choice for canola vs vegatable. For the frosting I used 2 cups of powedered sugar and actually needed probably another 1/2 cup but ran out. The frosting was a bit runny, even after sitting on the counter for an hour or so, but it didn’t run down the muffin/cupcakes as long as I didn’t load them too full with it. The frosting tasted DELICIOUS, no doubt about it. **The Bob’s Red Mill GF All Purpose Flour has the following flours in it: Potato, Sorghum, Tapioca, Garbanzo & Fava Bean. It works really well for most things.** The consistency of the ”cupcakes” were much more of a ”muffin/cake-like” type than anything else. This could be directly linked to the amount of xantham gum I used. So, next time I may tweak it a bit. Honestly though, like the way they turned out b/c they are pretty dense and one goes a long way.