Vegan Peanut Butter Cup Cupcakes
Vegan peanut butter cupcakes with a chocolate swirl frosting, ready in 25 minutes prep and 18 minutes bake.
Last updated: September 25, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup creamy peanut butter (unsweetened, no oil separation)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/3 cup neutral oil (canola or vegetable)
- 1 cup unsweetened soy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup vegan powdered sugar
- 1/2 cup vegan butter, softened
- 1/3 cup dairy-free dark chocolate, melted and cooled
- 2 tbsp non dairy milk (for frosting, as needed)
- 12 mini vegan peanut butter cups, chopped (for topping)
Instructions
Preheat your oven to 350°F. Line a 12 cup muffin pan with paper liners.
Whisk the flour, baking soda, and salt in a bowl. Set aside.
In a large bowl, mix soy milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
Add peanut butter, granulated sugar, brown sugar, oil, and vanilla to the milk mix. Whisk until smooth and creamy.
Fold the dry ingredients into the wet mix. Stir just until no dry flour is visible, do not overmix.
Divide batter evenly among liners, filling each about two thirds full.
Bake for 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a wire rack.
Beat vegan butter until fluffy, about 2 minutes. Add powdered sugar and beat until smooth.
Drizzle in the melted chocolate and swirl gently with a spoon, don't fully mix, so streaks show through the frosting.
Once cupcakes are fully cool, pipe on the swirled frosting and top with chopped peanut butter cups.
Pro Tips
- • Use natural peanut butter that stays creamy at room temperature. Stiff or oily peanut butter can make the batter greasy.
- • Cool cupcakes completely before frosting, or the chocolate swirl will melt into the buttercream.
- • For a cleaner swirl, marble the chocolate in with just two or three folds, not a full stir.
- • Chop the peanut butter cup toppings ahead so they're ready the moment frosting goes on.
Recipe Details
Timing
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Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These cupcakes bring the peanut butter cup flavor into a soft, moist cake. The chocolate swirl frosting makes them look bakery-made with almost no extra effort.
Frequently Asked Questions
Why is my peanut butter cupcake batter thick instead of pourable?
Natural peanut butter varies in thickness. If your batter feels too stiff to spread in the liners. Add a tablespoon of soy milk at a time until it loosens up.
Can I make these nut free by swapping the peanut butter?
You can use sunflower seed butter for a nut free version, though the flavor will be less peanut forward. Keep the peanut butter cup topping vegan and nut free too if that matters for your guests.
How do I keep the chocolate swirl frosting from looking muddy?
Cool the melted chocolate until it's just warm, not hot, before adding it to the buttercream. Fold gently with two or three strokes so you get streaks, not a solid brown color.
Can I make the cupcakes ahead of time?
Bake the cupcakes up to 2 days ahead and store them unfrosted at room temperature in an airtight container. Frost them the day you plan to serve for the best texture.
