Pumpkin Cupcakes with Cream Cheese Frosting
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
- whisk,
- Sifter
- wire rack
Ingrediënten
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
Instructies
- 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 / Tips / 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.
Nutritional Information
Calories: 260 kcal | Carbohydrates: 42 g | Protein: 2 g | Fat: 9 g | Fiber: 1 g | Sugar: 33 g | Salt: 0.3 g
