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!
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.