Two 1/4 cups yogurt (Vanilla)
2 sticks of butter, room temperature
1/2 cup soy or almond milk
2-cups unbleached all purpose flour
1-tablespoon vanilla extract
3-tablespoons canola oil
1 teaspoon baking soda
1/2 cup peanut butter
Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers. In a medium sized bowl, light beat the yogurt, butter, and sugar together until light and fluffy.
Add milk, flour, vanilla, oil, and baking soda. Stir to combine. Beat with an electric mixer for 2-minutes, until light and creamy.
Add the peanut butter and stir to combine.
Divide the batter among the 12-liners in your prepared pan, filling each cup 3/4 of the way. (Add batter can make additional cupcakes!) Bake for 22 minutes, or until it passes the toothpick test (insert toothpick in the center and it comes out clean). Allow for the cupcakes to cool completely.
After frosting each cupcake, drizzle caramel on top. (Caramel is not corn free, so this is an additional for those who can enjoy the treat!)