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  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 1x
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Ingredients

  • 1/3 cup Almond Butter (*Note 1)
  • 1/2 cup powdered Brown Sugar (or regular sugar) – {adjust to taste}
  • 1/3 cup Sour Cream / plain Yogurt / Buttermilk / Soymilk (more, if required) (*Note 3)
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons Vegetable Oil (*Note 2)
  • 1 cup All purpose flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • a pinch of Salt (optional)
  • 1/3 cup Chocolate Chips (*Note 4)
  • *** 1 cup is around 200 grams / mls

Note

  • You can use homemade or store bought Almond Butter. You can also substitute with Peanut Butter
  • Since Almond Butter itself has fat, you don’t need a lot of fat to keep the cakes moist. Adding 3-4 tablespoons is more than enough. You can also skip it completely
  • If the mixture is too thick, you can add some more milk / cream / water to loosen up and form a smooth batter
  • If you don’t have chocolate chips, you can use small chocolate chunks or even chocolate sprinkles. Else, leave it out to make simple Almond Butter Cupcakes

Instructions

  1. If you’re using fresh almond butter, it is fine. If you have refrigerated it, chances are it may be a little too thick to cream well. In that case, you can warm it for 10-20 seconds in the microwave to soften it up
  2. Preheat oven to 160 C. Grease and line cupcake molds
  3. Add sugar to almond butter. Mix well for 1-2 minutes to get a creamy mixture. (if the butter too thick, it is okay. The mixture will become creamy in the next step)
  4. Add the yogurt / sour cream / buttermilk / soymilk and Vanilla extract. Mix to form a smooth mixture.
  5. If you want, add 3-4 tablespoons of Oil and mix well.
  6. Sift in flour, salt baking powder & baking soda. Mix until dry mixture is incorporated into the wet mixture.
  7. Add chocolate chips. Fold them into the batter to evenly distribute.
  8. Fill each cupcake mold upto 3/4th full with the batter. Also sprinkle some more chocolate chips on the top of the batter.
  9. Bake at 160C for 20 minutes or until the cupcakes are fully cooked through.
  10. Let them cool completely & enjoy. Store in air tight container at room temperature for 3 days (in the fridge for 7 days)

Note

  1. If you’re using convection oven, reduce the temperature to 150C and bake it longer until it is cooked. Baking in convection at higher temperatue usually causes cakes to form cracks.