Halloween is one of my favorite times of the year. I love dressing up and eating pumpkin pie. This year however I am trying something new out. Pumpkin cupcakes with vegan cream cheese icing. I hope they turn out because anything vegan scares me!
I think the hardest thing with this recipe is trying to find the vegan cream cheese and butter. I had to go to Whole Foods to get it. I am using earth balance and Tofutti. I also replaced the almond milk in this recipe with soya milk and the white sugar with coconut sugar. The coconut sugar made the cupcake rich, as if you were cooking with brown sugar. This recipe is egg free and dairy free! Wooo!
First cream the butter and sugar together. Then add the pumpkin puree, vanilla and soya milk. Blend until creamy
In a bowl, sift the flour, baking powder, pumpkin spice and salt. Add this to the pumpkin mixture. That’s it. The mixture will be quite doughy and firm.
Using a cookie scoop, place dough into cupcake liners. I found these cute little cake boxes.
Allow to cool completely. I left mine overnight in ziploc containers. It was fun waking up in the morning to this.
For the icing I used the vegan butter, cream cheese and coconut sugar. Because you need to use icing sugar, I ground the coconut sugar until it was fine.
Blend the butter and cream cheese together until smooth. Add in the coconut sugar. A word of caution. If you do not like the strong malty taste of coconut sugar or you don’t want your icing sugar to be brown, use white sugar or sugar alternative instead.
Use a piping bag and decorate. You can even make the cupcakes look like they have hair.
Vegan Pumpkin cupcake with cream cheese icing.
- ⅓ cup vegan butter (like Earth Balance)
- ¾ cup coconut sugar
- ¾ cup puree
- 6 tbsp soya milk
- 1 tbsp vanilla extract
- 2 tsp pumpkin spice
- 2 tsp baking powder
- 1¼ cup flour
- ¼ tsp salt
FOR THE ICING:
- ½ cup dairy-free cream cheese (I used Tofutti)
- ½ cup vegan butter
- 2 cups powdered sugar (I made my own by grinding coconut sugar)
- a pinch of pumpkin spice.
Preheat oven to 350 Degrees. Cream together the butter and sugar. Add the pumpkin puree, milk, and vanilla extract and mix until blended. Sift in pumpkin spice, baking powder, flour, and salt. Add flour slowly into the pumpkin mixture until combined. Use a cookie scoop and portion out into cupcake liners. The mini cupacakes took about 12 minutes to bake and the larger ones took about 20 minutes. Check by using a skewer. It is ready when it comes out clean. Remove from the oven and allow to completely cool. I usually make them the night before. To make the frosting, whip the cream cheese, vegan butter, powdered coconut sugar, and pumpkin spice together until light and fluffy. To make the powdered coconut sugar, blend well in a Vitamix. Transfer to a piping bag and ice the cupcakes. Keep refrigerated until ready to serve.
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