These cupcakes are like ones you've never had before! They're a mini version of pad thai, without all the work to pull out each and every spice you need. This recipe is simple and easy to follow and will be a hit for your friends and family!
Pad Thai Cupcakes [Vegan]
Calories
250
Serves
12
Cooking Time
45
Ingredients
For the Cupcakes:
- 1 cup unsweetened soy or almond milk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups all-purpose flour
- 3/4 cup organic cane sugar
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup canola oil
- 2 teaspoons vanilla extract
- 1 teaspoon soy sauce
- Juice of 1 lime
- 2 tablespoons Sweet Thai Chili Sauce
- 6 lime wedges, cut in half (see Tip)
- Chopped peanuts (optional)
For the Peanut Butter Frosting:
- 1/4 cup creamy peanut butter
- 1/4 cup vegan butter
- 2 cups organic confectioners’ sugar
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 tablespoon unsweetened soy or almond milk
Preparation
For the Cupcakes:
- Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, mix together the milk and apple cider vinegar; set aside for 5 minutes, or until thickened.
- In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt. Add the canola oil, vanilla, soy sauce, lime juice, and the milk-and-cider mixture. Whisk until well combined and there are fewer lumps, but do not overmix.
- Fill each cupcake liner 3/4 full. Bake for 20 to 22 minutes, or until a toothpick inserted in the middle of one comes out clean. Remove from the oven and cool completely on a cooling rack while making the frosting.
To make the Frosting:
- In a bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, cream together the peanut butter and butter on medium speed. Add the confectioners’ sugar, soy sauce, and milk; mix until smooth and creamy but still slightly firm.
- Once the cupcakes have cooled, frost as desired, with a piping bag or with a good ol’ fashioned butter knife. Drizzle the top of each cupcake with 1/2 teaspoon chili sauce, place half a lime wedge into the top of the frosting, and sprinkle with chopped peanuts (if using).
- When serving, instruct guests to squeeze their lime over the top of the cupcake for the full pad thai experience!
Notes
This is frosting; I find I get best results with the “creamy” style peanut butters that don’t fall under the “natural” label. If you rely on the “natural” label, just be aware that the oil content will affect the fluffiness and firmness of the frosting. For the lime garnish, cut a lime in half lengthwise, then slice into half-moons (lime wedges); cut the half-moons in half, and you have a small lime wedge perfect for the top of this cupcake.
Nutritional Information
About The Author
Epic Vegan, Dustin Harder
See My Recipes Epic Vegan offers a step-by-step guide to creating timeless comfort foods that are over-the-top delicious, and always plant based. Think classic and nostalgic, yet messy, juicy, and Instagram-worthy at the same time.
Are you into playing with your food? Epic Vegan does just that, encouraging home cooks to think outside of the box. Author Dustin Harder, host and creator of the original vegan travel culinary series, The Vegan Roadie, is your culinary coordinator for the adventure ahead, sharing recipes that everyone from beginner cooks to experienced chefs can create at home.Epic Vegan offers a choose-your-own-adventure approach for you to become a kitchen warrior in your own home, your own way. Playing with your food has never been more fun, or more epic!
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