The Best Vegan and Gluten-Free Chocolate Peanut Butter Cupcakes

The Best Vegan and Gluten-Free Chocolate Peanut Butter Cupcakes are here! cupcakes? chocolate? vegan? minimal + real ingredients? sounds like a dream, right? well, this recipe is everything you could want and more in a cupcake!

i wanted to bring things back to basics with my recipe. all you need is almond flour, gluten free all purpose flour, cocoa powder, baking powder, peanut butter, almond milk and maple syrup. there’s peanut butter frosting too…DANG.

the frosting is not made with your typical frosting ingredients. instead, it’s made with vegan cream cheese, peanut butter, vanilla extract and coconut sugar, that’s it!

the cupcakes are pretty sweet in my opinion, so i only added 1 tbsp of coconut sugar to the frosting.

you can always adjust accordingly if you feel more sweetness is needed! plus if you’re like me, you’ll drizzle something chocolate on top, so they’re plenty sweet.

the cupcakes are sweetened with maple syrup, which makes the texture soft and fluffy. i do prefer maple syrup in my cupcakes as opposed to cane sugar, but then again, it depends on the recipe!

what makes the cupcakes even more soft and kind of fudgy is peanut butter along with the almond flour to gluten free flour ratio. the key is to use more almond flour!

also, these cupcakes freeze really well but i don’t recommend frosting the cupcakes if you’re freezing them.

you can always try freezing the cupcakes with frosting, but i wouldn’t pop them in the microwave.

it’s best to just set it out on the counter and thaw naturally!

here’s everything you need to make The Best Vegan and Gluten-Free Chocolate Peanut Butter Cupcakes

  • almond flour
  • gluten free all purpose flour
  • cocoa powder
  • baking powder
  • maple syrup
  • almond milk or any dairy free
  • peanut butter
  • vanilla extract
  • vegan cream cheese
  • coconut sugar
  • mini chocolate chips
  • The Best Vegan and Gluten-Free Chocolate Peanut Butter Cupcakes

100% vegan

gluten-free

made with minimal ingredients

made with better for you ingredients

fudgy

soft

freezer friendly

if you love The Best Vegan and Gluten-Free Chocolate Peanut Butter Cupcakes, then try these other recipes from my blog!

Easy Vegan Blueberry Coffee Cake

Vegan and Gluten-Free Banana Cookie Cake

Lightened Up Vegan Lemon Cake

Healthy Vegan Carrot Cake Baked Oats

Vegan and Gluten-Free Vanilla Cake Donuts

Vegan and Gluten Free Coffee Cake Bread

Vegan Tahini Chocolate Chip Cupcakes

Healthy Vegan Snickerdoodle Cake

Vegan and Gluten Free Coffee Cake Muffins

Vegan and Gluten Free Peppermint Brownie Cake

Semi-Homemade Vegan and GF Cookies and Cream Cake

Fudgy Vegan Brookie Cake Bread

The Ultimate Vegan and Gluten-Free Chocolate Chip Cookies

Vegan No Bake Snickers Inspired Bars

are you going to make The Best Vegan and Gluten-Free Chocolate Peanut Butter Cupcakes?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

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The Best Vegan and Gluten-Free Chocolate Peanut Butter Cupcakes

Recipe by MaryCourse: Cupcakes, DessertsDifficulty: Easy
Servings

8

servings
Prep time

7

minutes
Cooking time

25

minutes

Ingredients

  • Cupcakes
  • 1 and 1/2 cups almond flour

  • 1/2 cup gluten-free all purpose flour

  • 1 tsp baking powder

  • 1/2 cup cocoa powder

  • 2 tsp vanilla extract

  • 1/2 cup maple syrup

  • 1/2 cup runny peanut butter

  • 1 cup dairy free milk

  • 1/3 cup mini chocolate chips

  • frosting
  • 8 ounces vegan cream cheese

  • 1/3 cup runny peanut butter

  • 1 tsp vanilla extract

  • 1 tbsp coconut sugar

Directions

  • preheat the oven to 350 degrees.
  • mix the cupcake batter ingredients together well and then fold in the mini chocolate chips.
  • add batter to greased muffin cups and bake at 350 degrees for 25 minutes.
  • whisk the frosting ingredients together and top the cupcakes once they’re completely cooled down.
  • store in the fridge in the airtight container and thaw a bit before eating.

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One Response

  1. These are AMAZING!! Can’t even tell they are vegan! I used a square brownie/cupcake tin and was low on cream cheese, so added some chocolate icing with a little more peanut butter and a tsp of coconut oil on top of the the icing. Keep your recipes coming!!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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