Vegan Pumpkin Cupcakes with Cream Cheese Icing
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Servings
14
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Course
Dessert, Snacks, Baked Goods
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Cuisine
Vegan
Vegan Pumpkin Cupcakes with Cream Cheese Icing
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1/3 cup vegan butter like Earth Balance
- 3/4 cup granulated sugar white
- 3/4 cup pumpkin puree
- 6 tbsp almond milk or other milk alternative
- 1 tbsp vanilla extract
- 2 tsp pumpkin spice
- 2 tsp baking powder
- 1 1/4 cup flour
- 1/4 tsp salt
- For the icing:
- 1/2 cup dairy-free cream cheese I used Daiya
- 1/2 cup vegan butter
- 2 cups powdered sugar add more if you like it sweeter
- 1 tsp Vanilla Flavoring regular vanilla extract is okay too, it just won't be as white, clear
- pumpkin spice a pinch
Instructions
- Preheat oven to 350ªF
- Cream together the butter and sugar.
- Add the pumpkin puree, milk, and vanilla extract and mix until incorporated.
- Sift in pumpkin spice, baking powder, flour, and salt and stir until just combined. Do not overmix.
- Divide among lined cupcake pans and fill 2/3 full (they poof up a lot).
- Bake for about 12 minutes if you're baking mini cupcakes, 15-16 minutes if you're baking regular sized cupcakes. To test that they're ready, use a cake tester/toothpick to poke in the middle. They're ready when moist crumbs cling to the stick as you pull it out or when it comes out clean.
- Remove from pan and let cool completely on a wire rack before frosting.
- To make the frosting, whip the cream cheese, vegan butter, powdered sugar, vanilla flavouring and pumpkin spice together until light and fluffy. Transfer to a piping bag and ice the cupcakes. Keep refrigerated because it'll spread at room temperature because I reduced the amount of powdered sugar.
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