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Peanut Butter CupCakes

From the kitchen of Amber.

Good source of fiber, protein and healthy fats. I know-just what you want to hear when you’re thinking ‘cupcakes’. But I swear, they really taste good!


  • 1 cup whole wheat pastry flour
  • ¾ cup almond meal
  • 2 tsp baking powder
  • ¾ creamy natural (no sugar, no added oils) peanut butter
  • ½ cup salted butter
  • ¾ cup agave syrup
  • 2 eggs
  • ¼ cup milk ( I used unsweetened almond milk)
  • 1 tsp vanilla extract
  • Frosting:
  • ½ cup creamy peanut butter
  • ¼ cup butter, softened
  • 1 cup confectioners sugar
  • ¾ cup cacao powder
  • ~1/3 cup milk or enough to bring to spreadable consistency


  1. Heat over to 325.
  2. Whisk flour, almond meal and baking powder in medium bowl.
  3. In large bowl, beat peanut butter and butter. Add agave and mix for about 2 minutes, until smooth and creamy.
  4. Add eggs, one at a time.
  5. Add the flour mixture in parts, alternating with milk.
  6. Stir in vanilla.
  7. Pour ¼ cup into muffin cups, I used heart shaped silicon cups.
  8. Bake 25-27 minutes until golden brown.
  9. Frosting:
  10. Beat peanut butter and butter until smooth. Add sugar and cacao powder. Add milk to thin to spreadable consistency.

Published by mephit on