Super-light and low-carb, these scrumptious peanut butter cupcakes are so easy to make. Smear with the creamy peanut butter buttercream for an absolutely irresistible treat.
Add the peanut butter and butter to a bowl and whisk with beaters until smooth. Add the erythritol and continue beating until lighter in texture. Add one egg and beat well for one minute. Add the second egg and do the same.
In a separate larger bowl, dry-whisk the almond flour, baking powder and salt. Use beaters or spatula to whisk in the wet mixture. Once full amalgamated, add the apple cider vinegar, vanilla and almond milk. Whisk/mix until smooth. Let the mixture sit and hydrate for five minutes while you preheat the oven to 160C fan/350F, and add paper cupcake liners to the cupcake baking tin.
Spoon the mixture evenly between the cases (using 10-12 holes, as you wish) and place the tin on the middle shelf of the preheated oven. Bake for 23-25 minutes, until golden and slightly risen - they won't rise much. Leave to completely cool on a baking rack before topping with frosting or removing from the paper cases.
While the cupcakes are baking, use electric hand mixer to blend the peanut butter and softened butter. When smooth, add the sugar and vanilla, stirring first (with the beaters at off setting) then whisking up until smooth. Let the frosting firm up by leaving in a cool room before frosting the cupcakes. If you aren't using it in this baking session, store it in the fridge, bringing it out to soften as required.
Sugar: you can use normal sugar in this recipe, cutting back by one-two tablespoons to account for it being a bit sweeter by weight than the erythritol. If you wish to use half light brown and half caster or granulated, do so. If you are using erythritol and have both brown and regular, use them half and half for a deeper flavour.
Almond flour: if you can only get ground almonds, be sure to whiz them in in a blender or food processor to get it finer and more like flour.
Vegan: I've tried making these low-carb peanut butter cupcakes with aquafaba (chickpea liquid), and it didn't work for me. I did it with defrosted aquafaba so that may have been a factor. If you are successful in making this recipe vegan, please do let me know! I haven't tried flax egg.
Storage: These keep well unfrosted and in an airtight container for up to five days. They also freeze well unfrosted. Defrost and eat within one month.