Vegan Pumpkin Cupcakes With Chocolate Frosting
Savor the flavors of fall with vegan pumpkin cupcakes. Moist and fluffy, topped with a rich chocolate frosting.
Equipment
- Digital Food Scale
- Stand Mixer
- Cupcake Pan
- Piping Bag
- Ateco Tip #827
Ingredients
Batter
- 113 grams vegan butter (softened)
- 170 grams light brown sugar (packed)
- 142 grams pumpkin puree
- 113 grams applesauce
- 1 teaspoon apple cider vinegar
- ½ cup coconut milk
- 191 grams all purpose flour
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
- ½ teaspoon ground vanilla bean
- ½ teaspoon fine sea salt
Frosting
- 226 grams vegan butter (softened)
- 400 grams powdered sugar (sifted)
- 57 grams cocoa powder (sifted)
- 4 to 6 tablespoons water
- India Tree Nature’s Colors Bright Orange Sprinkles (optional)
- ColorKitchen Dark Cocoa Sprinkles (optional)
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with liners.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined and there’s no chunks of butter.
- In a small bowl, mix together the pumpkin, applesauce, and apple cider vinegar.
- Add the pumpkin mixture, coconut milk, flour, pumpkin spice, baking powder, and sea salt and mix together until a smooth batter forms.
- Fill the cupcake liners three-quarters full.
- Bake for 22 to 24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter, powdered sugar, cocoa powder and water. Mix on low until combined, then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl part way through mixing to ensure even mixing and a fluffy frosting.
- Transfer the frosting to a piping bag with Ateco tip #827. Frost the cupcakes and sprinkle with orange and black sprinkles (optional).
- Store in an airtight container in the fridge for up to 3 days.
Video
Notes
Tips
- Make sure the butter (or shortening) is soft. It’s best to let it soften naturally at room temperature.
- You can use your favorite vegan butter or even shortening for the cake and frosting, both will work. I recommend Miyoko's for the best flavor.
- Make sure to scrape down the sides of the bowl during making the batter and the frosting. This ensures that everything is mixed well.
- You can make the batter ahead of time if need be. Just store it in the fridge, covered, if you want to make it the night before. Then just bake off the cupcakes and frost the next day.
- Sprinkles are optional, but they can make these festive for Halloween! I use naturally colored orange and chocolate sprinkles from India Tree's Natures Colors line. Shop them in my Amazon Shop.
Nutrition
Calories: 445kcalCarbohydrates: 65gProtein: 3gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gSodium: 323mgPotassium: 170mgFiber: 3gSugar: 48gVitamin A: 2924IUVitamin C: 1mgCalcium: 47mgIron: 2mg
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