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Vegan Pumpkin Cupcakes with Cream Cheese Icing
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Vegan Pumpkin Cupcakes with Cream Cheese Icing

This delightful recipe is easy to follow and perfect for any occasion.

Servings: 14
Course: Dessert, Snacks, Baked Goods
Cuisine: Vegan

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

    Cup of Yum
  1. Preheat oven to 350ªF
  2. Cream together the butter and sugar.
  3. Add the pumpkin puree, milk, and vanilla extract and mix until incorporated.
  4. Sift in pumpkin spice, baking powder, flour, and salt and stir until just combined. Do not overmix.
  5. Divide among lined cupcake pans and fill 2/3 full (they poof up a lot).
  6. 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.
  7. Remove from pan and let cool completely on a wire rack before frosting.
  8. 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.