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Vegan Pumpkin Cupcakes with Cream Cheese Icing

Servings: 14
Author: Lisa Le

Ingredients

  • 1/3 cup vegan butter like Earth Balance
  • 3/4 cup white granulated sugar
  • 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 clear vanilla flavouring regular vanilla extract is okay too, it just won't be as white
  • a pinch of pumpkin spice.

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.