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18 Best Butter Extract Substitute Plus 1 BONUS At The End

Butter extract is used in various baking recipes, but what do you do when you run out or don’t have any on hand? This list of butter extract substitutes will help you get through those challenging moments in the kitchen.

From vanilla extract to coconut oil, there’s sure to be a substitution that will work for your recipe. So next time you’re in a pinch, give one of these substitutes a try!

18 Best Substitute For Butter Extract 

Almond butter


Almond butter is an excellent alternative for butter extract because it has a rich, nutty flavor that enhances the taste of baked goods and desserts. In addition, almond butter is a good choice for baking because it is less likely to burn than other types of butter.

When substituting almond butter for butter extract, use the same amount called for in the recipe. You may need to add a little extra almond butter if the dough or batter is too dry.


Applesauce has a rich flavor, and its creamy texture adds richness and moisture to recipes. Applesauce is made from pureed apples with a fruity sweetness and sourness.

It’s also naturally low in fat and calories, making it a healthier option than butter. When substituting apple sauce for butter, use ½ tablespoon of apple sauce for every cup of butter called for in the recipe.

You may need to add a little extra liquid to the recipe to account for the thinner consistency of apple sauce.

Greek yogurt


Many people love the rich, creamy texture of butter, but some are looking for a healthier alternative. Greek yogurt is a versatile substitute used in many different recipes.

It gives the dish a robust and moist texture that does not affect the flavor.

Greek yogurt is also a good source of protein and calcium. To substitute Greek yogurt for butter, use two tablespoons of Greek yogurt for each tablespoon of butter.

Coconut oil

Coconut oil is an excellent substitute for butter because it enriches the texture of baked goods without adding any artificial flavors. Additionally, its light nutty coco taste is not overpowering.

So it won’t interfere with the taste of your favorite recipes.

You only need to use 1 tablespoon of coconut oil to replace 1 tablespoon of butter extract. Baked goods made with coconut oil are also less likely to dry out than those with butter extract.

Vanilla extract


Vanilla extract is an excellent substitute for butter extract because it has a vibrant flavor that is potent and sweet. You only need to use ½ tablespoon of vanilla extract to get the same amount from 1 teaspoon of butter extract.

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Vanilla extract is excellent for baking because chefs use it in many different recipes. It is also a perfect choice for custards and desserts.

You can even confuse it for butter extract, making it a great choice for those who are looking for a more natural butter flavor.

Canola oil

Canola oil is a great option if you’re out of butter and need a quick substitute. It’s affordable and accessible, and you probably already have it in your pantry. Canola oil is also a versatile oil used for both cooking and baking.

To substitute canola oil for butter, use 1 tablespoon of canola oil for every 1 tablespoon of butter extract. You may need to add more flavors to your dish, as canola oil is relatively flavorless.

Olive oil


Olive oil is an excellent substitute for butter in baking for several reasons. It adds richness and creaminess to desserts without changing the flavor too much.

And since olive oil is a healthy fat, it’s a great way to make your favorite desserts healthier.

Olive oil is also widely available and relatively inexpensive. Plus, it’s easy to measure – just one tablespoon of olive oil is equivalent to one tablespoon of butter. It’s also very versatile – you can use it in savory dishes or sweet desserts.

Cashew butter

Cashew butter is a light-flavored nutty butter creamier than almond butter and mildly sweet. It is a good source of protein, fiber, monounsaturated fats, and minerals.

Cashew butter is also suitable for vegans and people with nut allergies. It’s an excellent protein-rich butter extract substitute with a neutral taste. Just 1 tablespoon of cashew butter against 1 tablespoon of butter extract makes a perfect addition to baked goods and desserts.



Ghee is a type of clarified butter with a different composition than regular butter. It is made by simmering butter until the water evaporates and the milk solids separate. This process gives ghee a rich, nutty flavor and a caramelized color

In addition, ghee has a higher smoke point than butter, making it ideal for cooking at high temperatures. Because of its unique properties, ghee can be used as a 1:1 substitute for butter extract in many recipes.

Sunflower oil

Sunflower oil is an excellent substitute for butter extract because it has a nutty aroma but no flavor. This makes it ideal for baking because it won’t alter the taste of your desserts or other baked goods.

Sunflower oil is also a good choice because it has a rich texture that helps to create a moist and tender dessert.

To substitute sunflower oil for butter extract, use 1/2 tablespoon of sunflower oil for every 1 tablespoon of butter extract. With this simple substitution, you can enjoy all your favorite recipes without unwanted flavors.

Soybean oil


One of the great things about cooking with soybean oil is its subtle flavor and rich mouth feels. Soybean oil works in any recipe for butter extract, whether you’re making savory or sweet goods. Plus, it’s a pantry product that you can easily find at any grocery store.

To substitute, use 1 tablespoon of soybean oil for every 1 teaspoon of butter extract in the recipe. Soybean oil is a versatile ingredient that will help give your baked goods the perfect flavor and texture.

Pumpkin puree

Pumpkin puree gives moisture to baked goods, acts as a natural sweetener, and is a healthy fat substitute. When used in butter, pumpkin puree gives your baked goods a creamy moisturizer, and prevents them from drying out.

Plus, it’s a great source of vitamins A and C. Next time you’re looking for a butter extract substitute, use pumpkin puree about ¾ times more than butter extract in the recipe.

Maple butter


Maple butter is a very sweet, thick spread made from boiled-down maple syrup. It has a robust maple flavor and is often used as a dessert topping or for baked goods. It is also an excellent butter extract substitute because it has a powerful flavor.

When using maple butter as a butter extract substitute, use 1 teaspoon per 1 tablespoon of butter extract in the recipe. This will ensure that your baked goods have the same rich flavor without the added fat and calories.

Caramel extract

Caramel extract is a very sweet, concentrated extract that tastes like burnt sugar. It is often used in dessert recipes like baked goods and frostings. While it can be used as a butter extract substitute, it is not an exact replacement.

Caramel extract is much sweeter than butter extract and has a more intense flavor. However, it can be used in small amounts to add sweetness and flavor to a recipe.

When substituting for butter extract, use 1 teaspoon of caramel extract for every 1 tablespoon of butter extract in the recipe.



Honey is one of the best substitutes for butter extract because it has a light and floral sweetness that enhances desserts’ texture and natural flavor. It can also be used in savory dishes to add depth and complexity. When substituting honey for butter extract, use ½ tablespoon of honey for every 1 tablespoon of butter extract.

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Keep in mind that honey is much sweeter than butter extract. You may need to adjust other sweeteners accordingly. Honey is a great way to add interest to your baking without overpowering the different flavors with its distinct taste and versatility.

Peanut butter

Peanut butter is a yummy and versatile butter extract substitute used in sweet or savory dishes. Peanut butter is also a great way to add intensity and depth to any dish. It has a nutty richness that enhances the flavor of chocolate desserts.

Not only that, but it can also be used to add creaminess and depth to savory soups. Peanut butter is also straightforward to use. Add 1 tablespoon of peanut butter to your recipe for every tablespoon of butter extract called for.

Real butter


Real butter is one of the best substitutes for butter extract because it imparts a rich, natural butter flavor to baked goods. In addition, real butter helps to tenderize and soften cakes and cookies. One stick of real butter can also soften baked goods. Many recipes call for a half stick of real butter for 1 tablespoon of butter extract.

Real butter also gives baked goods a beautiful burnt color that enhances the appearance of your finished product, like in loaves of bread. It’s one of the best substitutes for butter extract because it contains all of the same flavors without any artificial additives.

Granola butter

You may not have thought of using granola butter as a substitute for traditional butter. Still, it’s a great oat-based option that adds texture and richness in flavor. Granola butter is also higher in healthy fats and gluten-free, making it an excellent option for dietary restrictions.

If a recipe calls for one tablespoon of butter extract, substitute it with one tablespoon of granola butter. Additionally, granola butter contains no artificial flavors or preservatives, so you can feel good about using it.

BONUS: Butter flavorings/imitation butter flavor

Likewise, you can use butter flavoring to capture the same richness in butter extract. Butter flavorings are more watery than butter extract, but they have the same taste as butter. They can also be used in savory dishes, such as mashed potatoes and gravy. 

One tablespoon of butter flavoring is equivalent to 1 tablespoon of butter extract. Imitation butter is another term for butter flavoring in stores.