High Fructose Corn Syrup Free Vegan Chocolate Peanut Butter Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.6(10)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 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
- 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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