Description
Vegan Pumpkin Cupcakes with Spiced Buttercream
Ingredients
Scale
- 1 1/2 Cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt (1/4 tsp if using table salt)
- 2 1/2 tsp Ground Cinnamon
- 1 1/2 tsp Ground Ginger
- 3/4 tsp Ground Cardamom
- 1/4 tsp Ground Allspice
- 1/8 tsp Ground Cloves
- 1 Cup Light Brown Sugar, tightly packed
- 1/2 Cup Canned Pumpkin Puree
- 1/2 Cup Non-Dairy Milk
- 1/3 Cup Canola Oil
- 1 tsp Vanilla Extract
- 8 Tbsp Vegan Butter
- 2 Cups Powdered Sugar, sifted
- 1 tsp Vanilla Extract
- 1 1/2 Tbsp Unsulphured Molasses
Instructions
- Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, ground ginger, ground cardamom, ground allspice, and ground cloves. Set aside.
- In a large mixing bowl, combine the light brown sugar, canned pumpkin puree, non-dairy milk, canola oil, and vanilla extract. Whisk until smooth.
- Gradually add the dry mixture to the wet ingredients. Whisk until you have a uniform batter.
- Fill each cupcake liner about two-thirds full with the batter. This recipe yields 12 cupcakes.
- Bake for 18 to 21 minutes. Test doneness with a toothpick.
- Allow the cupcakes to cool fully in the pan before frosting.
- Cream the vegan butter until smooth and creamy.
- Add sifted powdered sugar on low speed until combined. Then add vanilla extract and unsulphured molasses. Beat until light and fluffy.
- Transfer the buttercream to a pastry bag and pipe onto the cooled cupcakes.
- Serve the cupcakes fresh. Store in an airtight container for several days.
Notes
- Use soy-free Earth Balance buttery sticks for the butter.
- Ensure the pumpkin puree is not pumpkin pie filling.
- Prep Time: 30 minutes
- Cook Time: 18 to 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg