Sunrabbit'S Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing Recipe

Name: Sunrabbit'S Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cupcakes; 2 1/2 cups and 2 tbsp whole wheat pastry flour; 1 3/4 cups and 2 tbsp unrefined sugar; 1 1/2 tablespoons baking powder, aluminum-free; 3/4 teaspoon sea salt; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground nutmeg; 3/4 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1 1/2 cups pumpkin puree; 3/4 cup almond milk (may sub any creamy non-dairy milk); 6 tablespoons natural applesauce; 6 tablespoons coconut oil (may sub extra light tasting olive oil); 3 tablespoons pure maple syrup; For the icing; 4 ounces vegan non-hydrogenated margarine (I like Earth Balance); 4 ounces vegan cream cheese (I like Daiya brand because it is tapioca-based and tastes the best); 2 cups unbleached icing sugar (8.82 oz.); 1 teaspoon pure vanilla extract

Servings: persons

For the cupcakes
2 1/2 cups and 2 tbsp whole wheat pastry flour
1 3/4 cups and 2 tbsp unrefined sugar
1 1/2 tablespoons baking powder, aluminum-free
3/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups pumpkin puree
3/4 cup almond milk (may sub any creamy non-dairy milk)
6 tablespoons natural applesauce
6 tablespoons coconut oil (may sub extra light tasting olive oil)
3 tablespoons pure maple syrup
For the icing
4 ounces vegan non-hydrogenated margarine (I like Earth Balance)
4 ounces vegan cream cheese (I like Daiya brand because it is tapioca-based and tastes the best)
2 cups unbleached icing sugar (8.82 oz.)
1 teaspoon pure vanilla extract

1
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).
2
Whisk together flour, sugar, baking powder, salt, and spices.
3
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.
4
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.).
5
Allow cupcakes to cool on cooling racks while you prepare the icing.
6
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).
7
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.

1451

kcal

Calories

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the cupcakes, 2 1/2 cups and 2 tbsp whole wheat pastry flour, 1 3/4 cups and 2 tbsp unrefined sugar, 1 1/2 tablespoons baking powder, aluminum-free, and more.

Yes, Sunrabbit'S Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sunrabbit'S Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing

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