Keeping it simple with the quickest and best pumpkin cake recipe!

Easy one bowl mix up for the pumpkin cupcakes and American style buttercream in vanilla and chocolate!

Super moist pumpkin cupcakes and the buttercream whips up in minutes while they bake!

Because I had some leftover Ganache on hand it was easy to make some of the buttercream chocolate

Of course you can ice these up with your favorite icing
My second choice would be the shelf stable cream cheese icing a.k.a the 2-2-2!

Notes for Success

Using Butter Extract in my buttercream recipe has been a game changer!
While this is an optional ingredient I highly recommend! *not sponsored

Full recipe makes 18 cupcakes or 3-7″ cake layers if you prefer to make this recipe into a layer cake

Pumpkin Pie Spice is an easy way to get all those flavors into the recipe fast!
If you do not have it or do not want to make a jar to have on hand simply use individual spices like cinnamon, nutmeg & cloves

There is no egg replacer here in this recipe and I am using a neutral vegetable oil for lightest cake result

The cake flour addition could be an issue for some people as I have gotten comments that the resulting cake tasted raw and gummy
I am not sure why this is happening to some people since I have not had that experience.
I have used all all purpose flour here with great results! Just take out 2 Tbs if you are doing all AP

Click here for more about Cake Flour

WATCH THE VIDEO FOR HOW TO MAKE THIS PUMPKIN CAKE RECIPE

Pumpkin Cupcakes

Simple one bowl mix up for these luscious moist pumpkin cupcakes! Whip up the buttercream while they bake!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Servings

Ingredients

For the Pumpkin Cake Recipe

2 cup Cake Flour (220g)
1 cup All Purpose Flour (125g)
2 teaspoon Baking Soda
½ teaspoon salt
2½ teaspoon Pumpkin Pie Spice
12 Tbs Vegetable Oil (177ml)
1 cup Pumpkin (250g)
2 teaspoon Vanilla Extract (10ml)
1½ cup Plant Milk (345ml)
2 teaspoon Vinegar (10ml)
1 cup Light Brown Sugar (205g)

For the Buttercream Recipe

3 cup Vegan Butter (672g)
6 cup Confectioners Sugar (720g)
¼ teaspoon Salt *optional
2 teaspoon Vanilla Extract (10ml)
1 teaspoon Butter Extract *see notes (5ml)

For the Chocolate Buttercream

3 Tbs Cocoa Powder
3 Tbs Hot Water

Instructions

Preheat the oven to 350°F & line a cupcake pan with paper liners
Combine the vinegar with the plant milk (soy milk is the only milk that will thicken with vinegar, but you can use another plant milk of your choice)
In a large mixing bowl combine the oil, brown sugar, salt, pumpkin & the thickened vinegar/plant milk along with the vanilla & whisk to combine well
Sift the flour with all the spices & the baking soda then add it all at once to the wet mixture in the bowl ~Whisk smooth
Portion batter into the cupcake liners filling 3/4 full & bake immediately in the preheated 350°F oven for 18-22 minutes or when they are springy to the touch when you gently press the centers
While they are cooling prepare the buttercream recipe by creaming the vegan butter with the optional salt on high speed to fluffy (about 3 minutes) scrape the bottom & sides of the bowl from time to time
Add the sifted confectioners sugar all at once & mix on low speed until incorporated then scrape the bottom and sides of the bowl again & mix on medium to high speed for another 3 minutes
Add the extracts last
If you are making some of the buttercream chocolate like I did, combine the cocoa paste & hot boiled water in a small bowl, whisk smooth then set aside & cool completely
Divide the buttercream in half into 2 separate bowls & add the cooled cocoa paste to one portion mixing it smooth to a silky chocolate buttercream
Pipe the vanilla buttercream onto the cooled cupcakes & then a swirl of chocoalte on top of that
I sacrificed one pumpkin cupcake to crumble up & sprinkle on the tops of each iced cupcake

Notes

Using Butter Extract in my buttercream recipe has been a game changer!
While this is an optional ingredient I highly recommend! *not sponsored

The cake flour addition could be an issue for some people as I have gotten comments that the resulting cake tasted raw and gummy, I am not sure why this is happening to some people since I have not had that experience.

However I have used all ~all purpose flour~ here with great results, just take out 2 Tbs if you are using all AP

Storage Pumpkin Cupcakes can be stored at room temperature for up to 3 days, for longer storage refrigerate for up to 1 week

Tried this recipe?Let us know how it was!