These vegan pumpkin cupcakes are full of autumn flavors like rich pumpkin, sweet vanilla, and cozy cinnamon! They're easy to make, and take less than 40 minutes.
1 ½cupssugar(300g) (brown sugar, cane sugar or organic white sugar works)
½cupoil(100g)
½cupvegan milk(120 mL)
2teaspoonsvanilla extract
For the Cream Cheese Frosting:
8ouncesvegan cream cheeseat room temperature
½cupvegan butter(4 ounces) (at room temperature)
1teaspoonvanilla extractor vanilla paste
pinchsea salt
3 to 4cupspowdered sugar(360-480g) (sifted)
¼cupcornstarch(32g) (sifted)
Instructions
Preheat the oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.
In the bowl of a stand mixer or with a hand mixer in a larger bowl, add the pumpkin puree, sugar, oil, vanilla extract, and milk. Mix together for at least 3 minutes on medium speed until all the ingredients are fully incorporated and mixed together.
Add half the dry ingredients in, mix for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Mix for no more than 2 more minutes on medium speed until everything is fully incorporated.
Working quickly, divide the batter evenly between 24 cupcake liners. You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20 to 22 minutes until the center is fully cooked through.
Remove from the oven and let them cool in the pans for about 5 minutes, then remove onto a wire rack to cool completely.
In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
Add in the vanilla extract or paste and a pinch of salt.
Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
Frost cupcakes and decorate. The frosting will set at room temperature. Enjoy!
Notes
To store. It's best to store these cupcakes in an airtight container or bag. They’ll last at room temperature for 2 days or in the fridge for up to 1 week.
To freeze. You can freeze these vegan pumpkin cupcakes in an airtight container for up to 3 months. Thaw them at room temperature or overnight in the fridge before eating.