SunButter Cupcakes with SunButter Buttercream

Name: SunButter Cupcakes with SunButter Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons rice milk; 2 teaspoons cider vinegar; 1/2 cup crunchy SunButter; 1/3 cup canola oil; 2/3 cup Sucanat or firmly packed brown sugar; 1 1/2 teaspoons pure vanilla extract; 1 tablespoon flaxseed meal mixed with 3 tablespoons hot water (flax egg); 1 1/4 cups Basic Gluten-Free Flour Mix (page 19); 1/4 teaspoon plus 1/8 teaspoon xanthan gum; 1 teaspoon double-acting baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 recipe SunButter Buttercream (recipe follows) and/or Rice Milk Chocolate Ganache (page 104); 1/4 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening; 1/3 cup smooth SunButter; 1 1/2 teaspoons pure vanilla extract; 1 1/4 cups confectioners sugar; 2 tablespoons rice milk; (makes enough to frost 12 cupcakes or 2 8-inch cakes)

Servings: persons

1/2 cup plus 2 tablespoons rice milk
2 teaspoons cider vinegar
1/2 cup crunchy SunButter
1/3 cup canola oil
2/3 cup Sucanat or firmly packed brown sugar
1 1/2 teaspoons pure vanilla extract
1 tablespoon flaxseed meal mixed with 3 tablespoons hot water (flax egg)
1 1/4 cups Basic Gluten-Free Flour Mix (page 19)
1/4 teaspoon plus 1/8 teaspoon xanthan gum
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 recipe SunButter Buttercream (recipe follows) and/or Rice Milk Chocolate Ganache (page 104)
1/4 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening
1/3 cup smooth SunButter
1 1/2 teaspoons pure vanilla extract
1 1/4 cups confectioners sugar
2 tablespoons rice milk
(makes enough to frost 12 cupcakes or 2 8-inch cakes)

1
Preheat the oven to 350F.
2
Line a muffin pan with 12 muffin liners.
3
Combine the rice milk and cider vinegar.
4
Set aside.
5
In the bowl of a stand mixer fitted with the paddle attachment, beat the crunchy Sun-Butter on medium speed for about 2 minutes.
6
Add the canola oil, Sucanat, and vanilla and beat for about 3 minutes more.
7
Add the flax egg and mix until thoroughly combined.
8
Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
9
Sift the flour mix into the SunButter mixture in three batches, alternating with the rice milk mixture, beginning and ending with the flour mixture, and mixing until combined, about 30 seconds.
10
Fill the liners half full, smooth the tops a bit, and bake in the center of the oven for 22 minutes, or until a rich golden color, rotating the pan halfway through.
11
Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack to finish cooling completely before frosting.
12
Frost with SunButter Buttercream.
13
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, SunButter, and vanilla on medium speed for about 2 minutes.
14
Add the confectioners sugar, mix (it will be crumbly), then add the rice milk.
15
Beat on medium speed for 5 minutes, or until fluffy and smooth.
16
You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.

1310

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons rice milk, 2 teaspoons cider vinegar, 1/2 cup crunchy SunButter, 1/3 cup canola oil, and more.

Yes, SunButter Cupcakes with SunButter Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!