SUNRABBIT'S VEGAN PUMPKIN CUPCAKES WITH VEGAN CREAM CHEESE ICING
Based on the Post Punk Kitchen's pumpkin muffin recipe, these are vegan, nutritious, and totally delectable! These are my go-to dessert for Thanksgiving, Halloween, Christmas, or just as a tasty breakfast treat or potluck contribution. Loved by vegans and omnivores alike!
Provided by Sunrabbit
Categories Quick Breads
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. Use paper muffin liners or lightly grease muffin tins (recipe makes 24 full-sized or 48 mini cupcakes--I like to do half and half, so 12 full-sized and 24 mini cupcakes).
- Whisk together flour, sugar, baking powder, salt, and spices.
- In a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut oil (heated to liquid), and maple syrup. Pour wet ingredients into dry and mix thoroughly by hand.
- Fill muffin liners 2/3-3/4 full. Bake full-sized cupcakes for 18-20 minutes, or until toothpick or knife inserted into center of cupcake comes out clean. Bake mini cupcakes for 10-14 minutes. (TIP: If you are doing half full-sized and half mini, fill the full-sized tin first and put it in the oven. Fill the mini tin and put it in the oven when there are 10-14 minutes remaining so both will be done at about the same time.).
- Allow cupcakes to cool on cooling racks while you prepare the icing.
- Using a stand or hand mixer, blend all four icing ingredients until smooth and creamy. Fill 16 inch pastry bag and pipe swirls atop each cupcake (be sure cupcakes are cooled completely before icing).
- NOTE: These will do okay on the countertop or buffet table for a couple of hours, but they keep best for long periods in the refrigerator.
PUMPKIN CUPCAKES
A wonderful cupcake for fall. Frost with either cinnamon cream cheese frosting or maple cream frosting.
Provided by Sierra
Categories Dessert
Time 25m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Line muffin tin with paper liners.
- In bowl of electric mixer fitted with paddle attachment, mix together brown and white sugars. Add butter and beat until light and fluffy. Add molasses and egg, mix to combine. Scrape down sides. Add pumpkin puree and mix to combine.
- In separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Add dry mixture to pumpkin mixture in 3 batches, alternating with the milk.
- Pour batter into liners. Bake 15-18 minutes. Let cool completely before frosting.
- For cinnamon cream cheese frosting:.
- Cream butter and cream cheese together until light and fluffy. Add powdered sugar and cinnamon and mix until a smooth frosting forms.
- For maple cream frosting:.
- Beat cream cheese until light and fluffy. Add powdered sugar, maple extract and milk or maple syrup and mix until frosting forms.
Nutrition Facts : Calories 333, Fat 14.7, SaturatedFat 8.8, Cholesterol 49.8, Sodium 287.6, Carbohydrate 48.9, Fiber 0.8, Sugar 38.5, Protein 2.9
VEGAN PUMPKIN SPICE BREAKFAST CUPCAKES
These cakes are the perfect breakfast! They are full of healthiness from the pumpkin and avocado! And besides that, they are delicious and full of creamy vegan goodness. No frosting needed!
Provided by Faith
Categories Cupcakes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.
- Puree avocado flesh in a food processor or blender. Transfer to a large bowl and mix in pumpkin puree, sugar, and vanilla.
- Sift in flour, pumpkin pie spice, baking powder, and salt; beat until well combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 28.7 g, Fat 5.2 g, Fiber 3.7 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 197.8 mg, Sugar 14 g
VEGAN PUMPKIN CUPCAKES WITH MAPLE FROSTING RECIPE BY TASTY
Here's what you need: organic dark brown sugar, refined coconut oil, all-purpose flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla extract, salt, lemon zest, pumpkin puree, unsweetened almond milk, vegan butter, powdered sugar, maple syrup, vanilla extract
Provided by Rachel Gaewski
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, cream together the brown sugar and coconut oil with an electric hand mixer until smooth.
- Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla, salt, lemon zest, pumpkin puree, and almond milk, and stir with a rubber spatula until well combined.
- Use an ice cream scoop to fill each muffin cup about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
- Fold in the maple syrup and vanilla with a rubber spatula until well combined.
- Fold a piece of tape around the one of the bottom corners of a large zip-top bag. Then cut a ¼ inch slit along one edge of the corner.
- Put the zip-top bag in a tall glass and scoop a good amount of frosting into the bag. Squeeze all of the frosting toward the taped corner of the bag.
- Decorate the cupcakes by frosting small loops resembling petals on top.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 45 grams, Fat 21 grams, Fiber 0 grams, Protein 1 gram, Sugar 34 grams
VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY
Here's what you need: unsweetened almond milk, lemon juice, organic granulated sugar, refined coconut oil, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, red food coloring, unsweetened applesauce, vegan butter, vegan cream cheese, powdered sugar, vanilla extract, lemon zest
Provided by Rachel Gaewski
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
- In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
- Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
- Use an ice cream scoop to fill each muffin cup about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
- Fold in the vanilla and lemon zest with a rubber spatula until well combined.
- Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
- Enjoy!
Nutrition Facts : Calories 386 calories, Carbohydrate 49 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, Sugar 36 grams
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