Pumpkin Cupcakes with Cream Cheese Frosting
Celebrate autumn with these moist pumpkin cupcakes topped with creamy, sweet, nondairy cream cheese frosting. Perfect for fall festivities or a cozy treat after leaf jumping!
Equipment
- Standard muffin tin
- Paper liners
- medium mixing bowl
- Large mixing bowl
- Whisk
- electric mixer
- Sifter
- Wire rack
Ingredients
For the cupcakes:
- 1 teaspoon apple cider vinegar
- ¼ cup 60 ml plain soymilk
- ½ cup plus 2 tablespoons 79 g all-purpose flour
- ½ cup 60 g whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup 67 g granulated sugar
- ⅓ cup 73 g firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- ½ cup 122 g pumpkin purée
- ¼ cup 61 g unsweetened applesauce
- 3 tablespoons 45 ml canola oil
- 2 teaspoons pure vanilla extract
For the cream cheese frosting:
- 2 tablespoons 28 g nondairy butter
- ½ cup 112 g nondairy cream cheese
- 1 teaspoon pure vanilla extract
- 2 cups 240 g powdered sugar, sifted
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a standard muffin tin with paper liners.
- In a medium mixing bowl, combine the vinegar and soymilk.
- Let it sit until it curdles to resemble buttermilk.
- In a large mixing bowl, sift together the flours, baking powder, baking soda, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
- Whisk the pumpkin purée, applesauce, oil, and vanilla extract into the curdled buttermilk mixture until combined.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the muffin tin and let them cool completely on a wire rack.
- To make the frosting, use an electric mixer to cream together the butter, cream cheese, and vanilla for 2–3 minutes, or until fluffy.
- Gradually add the powdered sugar, ¼ cup (30 g) at a time, beating until the frosting is light, fluffy, and smooth.
- Once the cupcakes are completely cool, frost them generously.
Notes & Wine Advice
Serving Tip:
Sprinkle the frosted cupcakes with a pinch of cinnamon or decorate with festive sprinkles for a seasonal touch.
Wine Advice:
Pair with a light, sparkling Prosecco or a sweet dessert wine like Moscato to complement the spiced flavors.
Nutrition values
Calories: 260 kcal | koolhydraten: 42 g | Eiwitten: 2 g | Vet: 9 g | Suiker: 33 g