Pumpkin Cupcakes with Cream Cheese Frosting
Servings: 18 Cupcakes
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- For the pumpkin cupcakes:
- 3/4 cup vegetable oil
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- For the cream cheese frosting:
- 8 ounce GO VEGGIE Vegan Plain Cream Cheese
- 3 tablespoons vegan butter
- 1/4 teaspoon salt
- 4-5 cups powdered sugar
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Line 2 muffin tins with cupcake liners.
- In large bowl, beat together the oil, eggs, sugar, pumpkin, and vanilla until well combined.
- Add all dry ingredients and mix until just combined. If using an electric mixer, make sure to scrape down the sides with a rubber spatula and make sure it’s all combined.
- Fill each cupcake liner 3/4 of the way full.
- Bake in preheated oven for 18-22 minutes, until tops are set. If they seem at all not quite set, bake them another minute otherwise they will sink.
- Let cool completely.
- For the cream cheese frosting:
- In a medium/large bowl, beat together the GO VEGGIE Plain Cream Cheese with butter until light and fluffy. Add salt and gradually powdered sugar, until desired consistency and sweetness is reached.
- Frost each cooled cupcake.
- Top with candy corn pumpkin, if desired.
- Recipe by: Greens & Chocolate
