Delicious soft cupcakes are made in this recipe without all that fear of eating the batter. These are also taste great with chocolate chips folded in.

Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes...


  • 3/4 cup soy milk
  • 2 teaspoons distilled white vinegar
  • 1/2 cup crunchy peanut butter
  • 1/3 cup canola oil
  • 2/3 cup white sugar
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons flax seed meal
  • 1 1/8 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

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