Ingredients for Sunrabbit's Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing
- Whole Wheat Pastry Flour
- Unrefined Sugar
- 2 teaspoons baking powder
- Sea Salt
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Ground Allspice
- Ground Cloves
- 1 (15-ounce) can pumpkin puree
- ½ cup unsweetened almond milk
- Natural Applesauce
- ½ cup melted coconut oil
- Pure Maple Syrup
- Non Hydrogenated Margarine
- Cream Cheese
- Icing Sugar
- Pure Vanilla Extract
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How to Make Sunrabbit's Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- In a separate bowl, whisk together 1 (15-ounce) can pumpkin puree, ½ cup unsweetened almond milk, ½ cup unsweetened applesauce, ½ cup melted coconut oil, and ¾ cup maple syrup.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fill muffin liners ¾ full.
- Bake for 18-20 minutes for regular-sized cupcakes, or 10-14 minutes for mini cupcakes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes cool, prepare the icing: In a medium bowl, beat together 4 ounces vegan cream cheese (softened), 4 tablespoons vegan butter (softened), 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Once cupcakes are completely cool, frost with vegan cream cheese icing using a piping bag or knife.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
104g
Fat
19g
Carbs
12g
