These vegan peanut butter cupcakes are soft, moist, and full of deep, rich peanut butter flavor that bakes right into the crumb. The peanut butter melts into the hot water and batter for a smooth, nutty taste throughout. No eggs, no dairy, and simple enough to make on a weeknight. They pair wonderfully with chocolate frosting or a simple drizzle of melted peanut butter on top. Also try my Brownie Cupcakes, Vegan Chocolate Cupcakes, or No Flour No Butter Cookies.

Eggless Dairy Free Peanut Butter Cupcakes

These SIMPLE PEANUT BUTTER CUPCAKES are super moist and easy to make.

Eggless, dairy free Peanut Butter Cupcakes, perfect for breakfast, afternoon tea or any time you need a snack.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine Vegan

Servings 12 cupcakes

Ingredients

1 cup (240 ml) Hot Water
3/4 cup (150 g) Superfine Granulated Sugar
2 tbsp (32 g) Smooth Peanut Butter
1/3 cup (80 ml) Vegetable Oil
1½ cup (210 g) All-Purpose Flour
1½ tsp (6 g) Baking Powder
1/2 tsp (2.5 g) Baking Soda
1/8 tsp (a pinch) Salt

Instructions

Preheat oven to 350^oF (180^oC). Line a standard 12 cups muffin pan with cupcake liners. Set aside.
To a bowl, add sugar and hot water. Whisk until sugar is completely dissolved.
Then add peanut butter and mix well.
Add oil and mix well.
Sift in flour, baking powder, baking soda and salt.
Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
Spoon batter into cupcake liner until about 1/2 full.
Bake in preheated oven to 350^oF (180^oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.