Pumpkin Cupcakes with Cream Cheese Frosting
Celebrate autumn with these pumpkin cupcakes, topped with a fluffy cream cheese frosting. Perfect for cozy afternoons and seasonal gatherings.
Equipment
- Standard muffin tin
- Paper liners
- Mixing bowls
- wire rack
Ingredients
For the Cupcakes:
- 1 teaspoon apple cider vinegar
- ¼ cup 60 ml plain soymilk (use soy here, or your milk might not curdle)
- 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-size bowl, combine the vinegar and soymilk.
- Let sit for 5 minutes until it curdles and thickens, becoming like buttermilk.
- In a large bowl, sift together the flours, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg, and salt.
- In the same medium bowl, whisk together the pumpkin purée, applesauce, oil, and vanilla into the curdled soymilk mixture.
- Fold the wet ingredients into the dry, being careful not to overmix.
- The batter should be thick but smooth.
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the muffin tin and let cool completely on a wire rack before frosting.
For the Frosting:
- Cream together the butter, cream cheese, and vanilla in a medium bowl with an electric mixer for 2 to 3 minutes, or until fluffy.
- Gradually add the powdered sugar, ¼ cup (30 g) at a time, beating well after each addition until smooth and fluffy.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
Notes / Tips / Wine Advice:
Serving Tip:
Top your cupcakes with a sprinkle of cinnamon or a few chopped pecans for extra flavor. Perfect for autumn gatherings or as an afternoon treat.Wine Advice:
Pair these cupcakes with a spiced chai or a warm, lightly sweet white wine, like a Riesling, to enhance the seasonal flavors.Nutritional Information
Calories: 210 kcal | Carbohydrates: 35 g | Protein: 2 g | Fat: 9 g | Fiber: 2 g | Sugar: 18 g | Salt: 0.3 g
