Vegan Peanut Butter Cupcakes


Makes: 12


For the cupcakes:

  • 250g self raising flour
  • 2 tsp baking powder

  • 100g unrefined golden caster sugar
  • 250ml almond milk

  • 160g Meridian smooth peanut butter

  • 100ml nut oil

For the frosting:

  • 100g Meridian smooth peanut butter
  • 50g good quality unsweetened cocoa
  • 200g unrefined icing sugar
  • 1tsp vanilla extract
  • 70ml almond milk


  1. Heat the oven to 160C and line a 12 hole muffin tin with cake cases. Combine the flour, baking powder and sugar in a large bowl.
  2. In a separate bowl beat together the almond milk, peanut butter and nut oil until smooth. Make a well in the centre of the dry ingredients and pour in the liquid. Stir gently until you have a smooth, thick mixture.
  3. Spoon the mixture into the cake cases and bake for 20-25mins then set aside to cool.
  4. While the cakes are cooling make the frosting. Beat together all the ingredients to make a stiff smooth frosting. Once the cakes are cool spread or pipe the frosting on top. If the frosting is too stiff, add an extra splash of almond milk.

Cook’s tip - Add a sprinkle of desiccated coconut or some vegan sprinkles to decorate the top.