SCD Frosted Peanut Butter Cupcakes

Scrumptious PB Cupcakes (Grain-Free, SCD, Paleo)

Hey there friends! Recently, I’ve been asked to start incorporating into my blog recipes for the Specific Carbohydrate Diet . I really wanted to rise to this challenge as I know from experience how difficult it can be to follow a restricted diet. With a limited list of “legal” foods to choose from, creating satisfying recipes can be quite daunting. But never fear!! It can be done! It just takes a bit more work and some extra love—but we’re worth it, don’t you think??

This fluffy, moist and delicious SCD peanut butter cupcake recipe is number 1 in a series of 4– I’m also working on SCD banana bread, pumpkin muffins and crackers. I may throw in a holiday recipe later in the fall, who knows? (Pumpkin pie or stuffing comes to mind!!). 😉

One quick thing I want to mention— this recipe requires two special ingredients for the frosting that you may not have on hand: plain egg white powder and plain peanut butter powder . The two links will take you directly to the suggested product listings on Amazon. These ingredients lend to the frosting’s divine taste and texture.

Okay! That’s all for now, it’s time to get baking! Enjoy the recipe!

Place almond flour, peanut butter, honey, vanilla extract and eggs into a large bowl. Combine using hand mixer at medium speed. Then add in coconut milk and water and blend again. Sprinkle baking soda over the batter and add apple cider vinegar overtop. (This will cause a fizzy reaction). Mix again on medium speed until all is incorporated. (Do not over mix).
SCD Frosted Peanut Butter Cupcakes

Pour batter into cupcake liners 2/3 of the way full. Place into oven at 350 degrees for 25-30 minutes. At 15 minutes in, you may very carefully turn the pan 180 degrees to ensure even color. Place aluminum foil over top the last 5-10 minutes to prevent browning edges. Remove from oven and place on cooling rack
SCD Frosted Peanut Butter Cupcakes

While the cupcakes are cooling, you can make the frosting: in a small to medium bowl add 1/3 cup honey, the slightly melted butter, vanilla extract, and combine with hand mixer at medium to high speed. Add in egg white powder, peanut butter powder, salt and mix again thoroughly. Frosting will be loose. Place in freezer to cool for 10 minutes until frosting has set. Blend again until fluffy and spread or pipe onto cooled cupcakes. Double the recipe if you wish to create the tall frosted look pictured. Enjoy!
SCD Frosted Peanut Butter Cupcakes

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SCD Frosted Peanut Butter Cupcakes


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hr
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 2 cups almond flour (Bob’s Red Mill)
  • 1 cup natural peanut butter (no additives)
  • 1/3 cup coconut milk (full fat) (Trader Joe’s is BPA-Free + additive-free).
  • 1/2 cup honey
  • 1/4 cup water
  • 2 eggs
  • 1 1/2 tablespoons vanilla extract
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon baking soda
  • FROSTING:
  • 1/2 cup butter (slightly melted)
  • 1/3 cup honey
  • 3 tablespoons peanut butter powder (we use Hoosier Hill Farms)
  • 3 tablespoons egg white powder (we use Hoosier Hill Farms)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees
  2. Add almond flour, peanut butter, honey, vanilla extract and eggs into a large bowl. Combine using hand mixer at medium speed.
  3. Add in coconut milk and water and blend again.
  4. Sprinkle baking soda over the batter then add apple cider vinegar overtop. (This will cause a fizzy reaction). Mix again on medium speed until all is incorporated. (Do not over mix).
  5. Pour batter into cupcake liners 2/3 of the way full. Place into oven at 350 degrees for 25-30 minutes. At 15 minutes in, you may very carefully turn the pan 180 degrees to ensure even color. Place aluminum foil over top the last 5-10 minutes to prevent browning edges. Remove from oven and place on cooling rack
  6. While the cupcakes are cooling, you can make the frosting: in a small to medium bowl add 1/3 cup honey, the slightly melted butter, vanilla extract, and combine with hand mixer at medium to high speed. Add in egg white powder, peanut butter powder, salt and mix again thoroughly. Frosting will be loose. Place in freezer to cool for 10 minutes until butter has set. Blend again until fluffy and spread or pipe onto cooled cupcakes. Double the recipe if you wish to create the tall frosted look pictured. Enjoy!

Keywords: grainfree, glutenfree, diaryfree, scd, specificcarbohydratediet, peanutbutter, cupcakes, dessert

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4 Comments

    1. Hi Carla, thank you so much for pointing that out, I’m so sorry about the glitch!! It is 1/2 cup of honey for the recipe, I will go in and adjust it now. 🙂

    1. Yes! You can definitely sub in almond or cashew butter, just make sure to first stir the almond or cashew butter fully if the oil is separated before adding it to the recipe. Enjoy the cupcakes!

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