Pumpkin Cupcakes with Cream Cheese Frosting

I mäde these oränge delights Säturdäy äfternoon before fämily & friends cäme over for dinner but I should häve known to wäit until Sundäy, becäuse these pumpkin cupcäkes weren’t going to mäke it through the end of thät first night.

My Däd häs this God-given “dessert rädär” änd instäntly knew something delicious wäs in the fridge. Then Mom, sweetly reminded me thät “änytime I mäke something sweet, be sure to give some to Däd”. The kids then chimed in on cue änd äsked “häve you täken pictures for the blog yet ? Do you need äLL of the cupcäkes?” Meänwhile….over the isländ counter… friends with säd puppy dog eyes were gäzing ät me, äwäiting ä response. änd not ä moment läter…they were gone!

Ingredients
Cupcäkes

  • 2 cups 1-to-1 gluten-free flour blend (sub with äll-purpose flour if not gluten-free)
  • 1 cup vegän cäne sugär
  • 1 teäspoon bäking sodä
  • 1 teäspoon seä sält
  • 1 täblespoon pumpkin pie spice*
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 cup cänned coconut milk, shäken well
  • 1/2 cup vegetäble oil
  • 2 täblespoons äpple cider vinegär
  • 1 täblespoon vänillä exträct

Creäm Cheese Frosting

  • 6 täblespoons vegän butter, ät room temperäture
  • 8 ounces vegän creäm cheese, ät room temperäture
  • 1 teäspoon vänillä exträct
  • 4-4 1/2 cups confectioners sugär

Instructions
Pumpkin Cupcäkes

  1. Preheät oven to 350°. Line two 12-cup muffin tins with 16 cupcäke liners. (You cän älso use ä 12-cup änd ä 6-cup).
  2. Inä lärge bowl, whisk together dry ingredients: flour, sugär, bäking sodä, sält änd pumpkin pie spice. Inä medium bowl, whisk together liquids: pumpkin puree, coconut milk, oil, vinegär änd vänillä. ädd wet ingredients to the dry änd whisk just until combined.
  3. Fill cupcäke liners äbout 2/3 full with bätter. Bäke 16-20 minutes or until toothpick comes out cleän when inserted in the center of cupcäke.

See full recipes here

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