Pumpkin Cupcakes
Simple one bowl mix up for these luscious moist pumpkin cupcakes! Whip up the buttercream while they bake!
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 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 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
While this is an optional ingredient I highly recommend! *not sponsored 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 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!