Looking to pack some lunchbox love in your littles’ school lunches? Or offer an after-school treat that’s not an afterthought? These mini peanut butter & jelly cupcakes are the sweetest way to start the school year. They’re bursting with PB & J flavor while skipping dairy and egg, making them a nutritious and delicious vegan treat you and your kids will love.
Peanut Butter & Jelly Cupcakes
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Ingredients
Cupcakes
Dry
- 5 oz. all-purpose flour
- 1 tsp. aluminum free baking powder
- 1/4 tsp. baking soda
- Pinch salt
Wet
- 1/4 cup + 2 tsp. vegetable oil
- 3 oz. coconut sugar or sugar of choice
- 4 Tbsp. peanut butter
- 2/3 cup dairy-free milk
- 1 tsp. ground chia seeds
Other
- 1 tsp. white vinegar
Raspberry chia jam
- 1 cup frozen or fresh raspberries
- 2 Tbsp. white chia seeds
- 5 Tbsp. maple syrup
Strawberry frosting
- 6 oz. vegan butter
- 3 oz. vegan cream cheese
- 5-1/2 – 6 oz. powdered sugar
- 1/4 cup lemon juice
- 1/2 oz. freeze-dried strawberries
- Pinch salt
Instructions
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In saucepan over low heat, combine all ingredients for jam and stir while heating 4 minutes or until jam becomes thick. Let it cool.
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Preheat oven to 360 degrees F. Line 24-well mini muffin pan with liners.
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In small container, combine ground chia seeds with 2 Tbsp. water to make chia egg. Let thicken 5 minutes.
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In bowl, combine oil and peanut butter and whisk until smooth. Add rest of wet ingredients including chia mixture and whisk very well.
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Add sifted dry ingredients and mix well. Add white vinegar and mix well.
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Divide batter among 24 muffin cups and bake 12 to 13 minutes or until toothpick inserted in center comes out clean. Allow to cool.
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In medium mixing bowl, combine all frosting ingredients and mix with electric hand mixer until fluffy. Taste and add more sugar and lemon juice if desired.
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Using apple corer or spoon, core cupcakes from top and fill with spoonful of chia jam. Pipe frosting on top of cupcakes.
Notes
Nutrition
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The post Peanut Butter & Jelly Cupcakes (Vegan) first appeared on The Upside by Vitacost.com.