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Low Sugar Recipes>Low Sugar Vegan Chocolate Peanut Butter Cupcakes

Low Sugar Vegan Chocolate Peanut Butter Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Low Sugar Vegan Chocolate Peanut Butter Cupcakes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Ingredients

12 servings

For the cupcakes

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ cup unsweetened cocoa powder
1 cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup dairy free milk
1 tbsp apple cider vinegar
⅓ cup neutral oil (such as canola or sunflower)
1 tsp vanilla extract

For the frosting

½ cup creamy peanut butter
¼ cup vegan butter, softened
1 ½ cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp dairy free milk
¼ tsp salt

For serving

vegan chocolate chips, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
Combine the dairy free milk and apple cider vinegar in a large mixing bowl and let sit for 2 minutes until slightly curdled. Whisk in the oil and vanilla extract.

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Low Sugar Vegan Chocolate Peanut Butter Cupcakes

Low Sugar Vegan Chocolate Peanut Butter Cupcakes | Fig App