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.
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Samuel Rufus
[email protected]These cupcakes are a delicious and festive way to celebrate fall.
Madi balo
[email protected]These cupcakes are a great way to show your vegan friends and family that you care.
ALGHANI Sanitary
[email protected]These cupcakes are a delicious and healthy alternative to traditional cupcakes.
Mianhaseeb
[email protected]These cupcakes are a great way to use up leftover pumpkin puree.
Naimul huda Murad
[email protected]These cupcakes are a delicious and festive way to celebrate fall.
Margaret Nkhuwa
[email protected]These cupcakes are a great way to show your vegan friends and family that you care.
aref alsamiri
[email protected]These cupcakes are a delicious and healthy alternative to traditional cupcakes.
Dawit Memhir
[email protected]These cupcakes are a great way to get your kids to eat pumpkin.
Rin Bakugou
[email protected]These cupcakes are a delicious and festive way to celebrate Halloween.
piays ahmed
[email protected]These cupcakes are perfect for a crowd.
Sam Flowers
[email protected]These cupcakes are a great way to use up leftover pumpkin puree.
Sabir Ustrana
[email protected]I highly recommend these cupcakes.
Taken Mk Technical 2
[email protected]These cupcakes are perfect for fall.
Darien Dawson
[email protected]The cream cheese icing is the perfect finishing touch to these cupcakes.
Stop Motion And Others
[email protected]I love the pumpkin flavor in these cupcakes.
Kayden Stechly
[email protected]These cupcakes were easy to make and they turned out perfectly.
Ciara Griffith
[email protected]I'm not a vegan, but these cupcakes were so good that I didn't even miss the eggs or dairy.
Teretha Addison
[email protected]These cupcakes are so moist and fluffy! The icing is also delicious.
Davee Brackout
[email protected]I made these cupcakes for a Halloween party and they were a hit! Everyone loved them.
Swapnil Pokhrel
[email protected]These cupcakes were amazing! The pumpkin flavor was perfect and the cream cheese icing was the perfect finishing touch.