Peanut Butter Cupcakes with Maple Syrup Icing Recipe

There are days when you just gotta have a cupcake. Since I have a severe dairy intolerance, that usually means a cupcake that I have to bake.

I rifled around the kitchen for cupcake ingredient inspiration when my eyes landed on a jar of peanut butter. Peanut butter cupcakes?!

Oh yes please.

And since I was going to the trouble of making cupcakes, I figured I should do something a little snazzier with the icing. I made icing with the real deal so local you can visit the guy who taps the maple trees he uses to make it maple syrup for a taste combo that won raves from the friends I asked to eat the rest of my batch of cupcakes because I was only in the mood for one.

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Peanut Butter Cupcake Recipe

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1/3 Cup of softened butter or dairy free butter substitute – you can buy a variety of brands of dairy free butter here

1/2 Cup of peanut butter - use your favorite. I am using natural peanut butter

2 Eggs – you can use an egg replacer or substitute like this kind if you need to

1 Cup of brown sugar (Tip: I keep my brown sugar from hardening by storing it in a glass storage container like this one with a terra cotta brown sugar saver like this inside)

1 Teaspoon of Vanilla extract (use the real stuff like this kind here)

1/2 Teaspoon of salt

2 Teaspoons of baking powder

2 Cups of white flour

3/4 Cup of milk (or your favorite dairy free milk)

1. Using a hand mixer (I like this hand mixer) thoroughly combine the butter and brown sugar until the mixture looks creamy (this is also called creaming.)

2. Add the peanut butter, eggs, and vanilla to the mixture and stir/mix until thoroughly blended.

3. In a separate bowl (yes, this makes a difference in the taste of the cupcake) combine and thoroughly mix the salt, baking powder, and flour together.

4. Add and thoroughly mix bit by bit the dry flour mixture and the milk to the wet butter mixture (this is called folding.)

5. Pour the batter into a cupcake pan (you can make them less expensive and zero waste if you use reusable silicone cupcake liners like these) and bake for 25 minutes in a 350 degree (F ) oven or until done.

Maple Syrup Icing Recipe

2 Cups of confectioner’s sugar (more or less depending upon how thick/thin and sweet you like your icing to be)

1 Tablespoon of softened butter (or non dairy butter substitute)

2 Tablespoons of Maple syrup (do yourself a huge favor and use real maple syrup like this kind)

1/2 Teaspoon of Vanilla extract (use the real stuff like this kind here)

1/4 Teaspoon of salt

1. Thoroughly combine and mix all of the icing ingredients into a bowl until the icing is smooth and creamy.

2. Ice your cupcakes! I like to use a pastry bag and star tip like this as a quick, easy, and less messy way to ice my cupcakes. Not to mention it looks fancy and always seems to impress my guests when in reality I’m taking the lazy mess free way out of decorating cupcakes.

Love that!

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