Pumpkin Spice Cupcakes
The ONLY pumpkin cupcake recipe you will ever need! These pumpkin spice cupcakes are perfectly soft and moist and burst with flavor. Even for pumpkin haters, these cupcakes are worth it! These cupcakes are topped with the most delicious cinnamon cream cheese frosting to die for! Not to mention, these cupcakes are unbelievably dairy and egg-free.
You might think you won't like these cupcakes because they are pumpkin flavored but think again! These pumpkin cupcakes will turn any pumpkin hater into a pumpkin lover.
These pumpkin spice cupcakes are a family favorite and are requested every year. In addition, these cupcakes are super easy to make.
INGREDIENTS FOR PUMPKIN SPICE CUPCAKES
Dairy-Free Butter
Granulated Sugar
Light Brown Sugar
Aquafaba (Liquid from a can of Chickpeas)
Pumpkin Puree
Dairy-Free Milk
Vinegar
Vanilla Extract
All-Purpose Flour
Spices: Pumpkin Pie Spice, Cinnamon, Ginger, and Nutmeg
Baking Powder & Baking Soda
Salt
HOW TO MAKE PUMPKIN SPICE CUPCAKES
Preheat the oven to 350 degrees F and line a cupcake tin.
Whisk the flour, spices, baking soda, baking powder, and salt in a medium bowl. Set aside.
Measure the dairy-free milk and add the vinegar. Lightly stir and set it aside to create dairy-free buttermilk.
In a mixer, beat the butter and sugars until light and fluffy, for about 2 to 3 minutes. Add the aquafaba and vanilla extract and mix until combined for about 2 minutes.
Add the pumpkin puree and mix until just combined.
Alternate adding the flour mixture and the dairy-free buttermilk to the mixer, starting and ending with the flour mixture.
Mix until just combined and no flour streak remain.
Scoop into the cupcake tin, filling each almost full, and bake for 25 minutes or until a toothpick comes out clean.
Allow cooling completely before adding cream cheese frosting.
INGREDIENTS FOR CINNAMON CREAM CHEESE FROSTING
Dairy-Free Butter
Dairy-Free Cream Cheese (KiteHill)
Powdered Sugar
Vanilla Extract
Cinnamon
HOW TO MAKE CINNAMON CREAM CHEESE FROSTING
Put cream cheese and butter out for about 30 minutes to let it come to room temperature.
Beat the butter until light and creamy, about 3 minutes. Add the cream cheese and beat together until creamy.
Sift in the powdered sugar and mix until it starts to combine. Add the vanilla extract and cinnamon. Continue mixing for about 3 to 5 minutes to ensure the frosting is light, creamy, and smooth.
Mix with a spatula to remove air bubbles before piping onto cupcakes. I prefer to use a 1M Wilton piping tip.
Once you make these cupcakes once, you will make it a tradition to make them again and again. So, if you like these cupcakes, look below for additional recipes to try!
More Recipes To Try:
Pumpkin Chocolate Chip Cookies
Zucchini Chocolate Cupcakes with Peanut Butter Frosting
