Imagine your favorite Pad Thai flavors combined into a dessert—sounds wild, right? That’s exactly what you get with these Pad Thai Cupcakes! Inspired by a unique creation from “Stimulus Bakery” in St. Louis, these cupcakes bring together unexpected ingredients like soy sauce, lime, and sweet Thai chili sauce to create a dessert that’s sure to be a conversation starter at any party. The creamy peanut butter frosting perfectly complements the tangy cupcake, offering a delightful twist on classic flavors.

Why You’ll Love Pad Thai Cupcakes

Unique Flavor Combination: The mix of soy sauce, lime, and peanut butter brings Pad Thai into dessert form.
Vegan and Party-Friendly: Completely plant-based and a fun conversation starter at gatherings.
Easy to Make: Requires simple, everyday ingredients that you likely already have in your pantry.
Surprising Twist: The squeeze of lime over the frosting adds a fresh and zesty touch that’s unforgettable.

What You Need to Make Pad Thai Cupcakes

Cupcakes:

1 cup soy milk
1 teaspoon apple cider vinegar
¾ cup organic cane sugar
1 ¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ 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 (store-bought or homemade)
12 mini lime wedges

Frosting:

½ cup creamy peanut butter
½ cup vegan butter
4 cups organic confectioners sugar
¼ cup soy sauce
¼ cup non-dairy milk

How To Make Pad Thai Cupcakes

Preheat the Oven: Set your oven to 350°F and line a muffin tin with 12 cupcake liners.
Prepare the Soy Milk Mixture: Mix together the soy milk and apple cider vinegar, then set it aside for 5 minutes until it thickens.
Combine Dry Ingredients: In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and sea salt.
Mix Wet Ingredients: In a separate bowl, whisk the canola oil, vanilla extract, soy sauce, lime juice, and the thickened soy milk mixture. Slowly combine with the dry ingredients, mixing just until smooth.
Fill the Cupcake Liners: Fill each cupcake liner ¾ full with batter.
Bake: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool while you prepare the frosting.
Make the Frosting: In a stand mixer or bowl, cream together the peanut butter and vegan butter. Gradually add the confectioners sugar, soy sauce, and non-dairy milk until the frosting is smooth but firm.
Frost the Cupcakes: Once the cupcakes have cooled, frost them using a piping bag or a butter knife.
Add the Final Touch: Drizzle ½ teaspoon of sweet Thai chili sauce over the top of each cupcake, and press a mini lime wedge into the frosting.
Serve: For the full Pad Thai experience, encourage guests to squeeze their lime wedge over the cupcake before taking a bite!

Tips:

Use creamy peanut butter instead of “natural” varieties, as the oil content in natural peanut butter can affect the frosting’s texture.
Slice limes into small wedges for the perfect garnish on top of each cupcake.

Commonly Asked Questions

Can I use gluten-free flour for this recipe?

Yes! You can substitute all-purpose flour with gluten-free 1-to-1 baking flour for a gluten-free version.

What if I don’t like sweet Thai chili sauce?

Feel free to skip the sweet chili sauce or replace it with a favorite glaze or syrup.

Can I use a different nut butter for the frosting?

Absolutely! If you prefer almond or cashew butter, feel free to swap them in, but make sure it’s creamy, not chunky, for best results.

How should I store these cupcakes?

These cupcakes can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

Pad Thai Cupcakes