Vanilla Peanut Butter Camping Cupcakes

They say, the key to any dad’s heart is through his stomach! These Peanut Butter Vanilla Camping cupcakes are the perfect Father’s Day Treat for the outdoors man in your life!




  • ½  cup dairy free milk of choice
  • 3 tsp apple cider vinegar
  • 1 tsp  vanilla 
  • ⅔  cup pure maple syrup or agave
  • 7 tbsp vegetable oil, or applesauce for fat free version
  • ¾  cup white or gluten free flour
  • ¼ cup IdealRaw Vanilla protein
  • ¼  tsp salt
  • 2 tsp baking powder

-For the Decorations-

  • Brown, Green and Black fondant
  • Graham crackers
  • Vegan frosting of choice 
  • Optional: 1 tbsp smooth peanut butter 




Preheat oven to 350 F. Whisk dairy free milk and vinegar together and let sit at least 5-10minutes to create “buttermilk.” Whisk in maple syrup and butter to buttermilk and let sit another 5 minutes.  In a large bowl, stir all remaining ingredients, then add wet and stir just enough to form a batter. Portion into cupcake liners about ⅔ of the way up to leave room for them to rise. Bake 10-12 minutes or until risen and a toothpick inserted into the center of a cupcake comes out clean. 

Meanwhile, combine vegan frosting and peanut butter together, if using. Cut graham crackers along the quarter lines then take the edge of a knife to cut each ¼ piece in half. You should have small square pieces. Use the vegan frosting to “glue” 3 of these small square pieces into triangles (these will be your tents later.) Allow to sit for a few minutes for the frosting to firm up. While you wait, roll out the green fondant and cut into circles just big enough to cover the cupcake. We used a cookie cutter to do this but you can use a jar or lid if you don’t have a cookie cutter. Set aside. 

Once your graham crackers have dried, roll out the black fondant paper thin just big enough to cover your crackers over the top, cut using a knife and your graham cracker triangle as a guide. Use a small amount of frosting to “glue” the fondant to the graham crackers. Allow to dry completely. 

Once the black fondant is dry, roll out the brown fondant as you did with the black fondant, paper thin using a knife and your graham cracker triangle as a guide. Use a paint brush to “paint” a little water onto the black fondant, this will act as the “glue” to hold the two layers of fondant together. Cut two U shapes on either side of the brown fondant strip you just cut and roll up the extra fondant in the center up the middle to create the “windows” on the tents. Then carefully lay the brown fondant over the black fondant. Allow to dry completely. 

Once your cupcakes have cooled, frost your cupcakes using a spatula or piping bag. Next lay your green circle overtop, be sure it’s dry so it’ll hold straight otherwise it’ll flop over the top. Then secure your tent on top of the green circle. 



Amy Huber

Amy Huber

Writer and expert

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