Best 2 Butter Free Peanut Butter Cupcakes Recipes

Peanut butter cupcakes are a delightful treat that can be enjoyed by people of all ages. They are moist and fluffy, with a rich peanut butter flavor. Typically, butter is typically used as a key ingredient in traditional cupcake recipes, however, there are many delicious butter-free options available. If you're looking for a healthier alternative to traditional peanut butter cupcakes, or if you simply don't have any butter on hand, there are many recipes available that use alternative ingredients like applesauce, yogurt, or avocado to create a moist and flavorful cupcake.

Here are our top 2 tried and tested recipes!

GLUTEN-FREE PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING

Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting image

Light and flavorful cupcakes are topped with a classic buttercream chocolate frosting for a quintessential snack or dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 12

Number Of Ingredients 15

Ingredients

1 1/4 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup butter, softened
1/3 cup creamy peanut butter
1 teaspoon gluten-free vanilla
2 eggs
1/2 cup milk
3 tablespoons butter, softened
1 1/2 oz unsweetened baking chocolate, melted and cooled
1 1/2 cups powdered sugar
1/2 teaspoon gluten-free vanilla
1 to 2 tablespoons milk

Steps:

Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.

Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 27 g, TransFat 0 g

BUTTER-FREE PEANUT BUTTER CUPCAKES

Butter-Free Peanut Butter Cupcakes image

Delicious soft cupcakes without all that fear of eating the batter. Also taste great with chocolate chips folded in.

Provided by Caiti Ann

Categories Desserts Cakes Cupcake Recipes

Time 1h40m

Yield 12

Number Of Ingredients 12

Ingredients

¾ cup soy milk
2 teaspoons distilled white vinegar
½ cup crunchy peanut butter
⅓ cup canola oil
⅔ cup white sugar
2 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons flax seed meal
1 ⅛ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 26.5 g, Fat 12.1 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 202.1 mg, Sugar 15.6 g

Tips:

Use creamy peanut butter for a smooth and velvety texture.
For a richer flavor, use dark chocolate chips.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Be careful not to overmix the batter, as this can result in tough cupcakes.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
For a fun and festive presentation, decorate the cupcakes with peanut butter cups, chopped peanuts, or chocolate chips.

Conclusion:

These butter-free peanut butter cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and fluffy, with a rich peanut butter flavor. The chocolate frosting is the perfect finishing touch, and it really takes these cupcakes to the next level. Whether you are a peanut butter lover or just looking for a new and exciting cupcake recipe, these butter-free peanut butter cupcakes are sure to please.