Sunrabbits Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing Recipes

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SUNRABBIT'S VEGAN PUMPKIN CUPCAKES WITH VEGAN CREAM CHEESE ICING



Sunrabbit's Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing image

Based on the Post Punk Kitchen's pumpkin muffin recipe, these are vegan, nutritious, and totally delectable! These are my go-to dessert for Thanksgiving, Halloween, Christmas, or just as a tasty breakfast treat or potluck contribution. Loved by vegans and omnivores alike!

Provided by Sunrabbit

Categories     Quick Breads

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 18

2 1/2 cups and 2 tbsp whole wheat pastry flour
1 3/4 cups and 2 tbsp unrefined sugar
1 1/2 tablespoons baking powder, aluminum-free
3/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups pumpkin puree
3/4 cup almond milk (may sub any creamy non-dairy milk)
6 tablespoons natural applesauce
6 tablespoons coconut oil (may sub extra light tasting olive oil)
3 tablespoons pure maple syrup
4 ounces vegan non-hydrogenated margarine (I like Earth Balance)
4 ounces vegan cream cheese (I like Daiya brand because it is tapioca-based and tastes the best)
2 cups unbleached icing sugar (8.82 oz.)
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 400 degrees F. Use paper muffin liners or lightly grease muffin tins (recipe makes 24 full-sized or 48 mini cupcakes--I like to do half and half, so 12 full-sized and 24 mini cupcakes).
  • Whisk together flour, sugar, baking powder, salt, and spices.
  • In a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut oil (heated to liquid), and maple syrup. Pour wet ingredients into dry and mix thoroughly by hand.
  • Fill muffin liners 2/3-3/4 full. Bake full-sized cupcakes for 18-20 minutes, or until toothpick or knife inserted into center of cupcake comes out clean. Bake mini cupcakes for 10-14 minutes. (TIP: If you are doing half full-sized and half mini, fill the full-sized tin first and put it in the oven. Fill the mini tin and put it in the oven when there are 10-14 minutes remaining so both will be done at about the same time.).
  • Allow cupcakes to cool on cooling racks while you prepare the icing.
  • Using a stand or hand mixer, blend all four icing ingredients until smooth and creamy. Fill 16 inch pastry bag and pipe swirls atop each cupcake (be sure cupcakes are cooled completely before icing).
  • NOTE: These will do okay on the countertop or buffet table for a couple of hours, but they keep best for long periods in the refrigerator.

VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY



Vegan Red Velvet Cupcakes With Cream Cheese Frosting Recipe by Tasty image

Here's what you need: unsweetened almond milk, lemon juice, organic granulated sugar, refined coconut oil, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, red food coloring, unsweetened applesauce, vegan butter, vegan cream cheese, powdered sugar, vanilla extract, lemon zest

Provided by Rachel Gaewski

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 18

1 cup unsweetened almond milk
1 tablespoon lemon juice
1 cup organic granulated sugar
¼ cup refined coconut oil, solid
1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
4 teaspoons red food coloring, plus more for decorating
⅓ cup unsweetened applesauce
½ cup vegan butter
1 cup vegan cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons lemon zest

Steps:

  • Preheat the oven to 350°F (180°C).
  • Grease a 12-cup muffin tin or line with paper liners.
  • In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
  • In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
  • Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
  • Use an ice cream scoop to fill each muffin cup about ¾ of the way.
  • Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
  • Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
  • Fold in the vanilla and lemon zest with a rubber spatula until well combined.
  • Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
  • Enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 49 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, Sugar 36 grams

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Cupcakes With Cream Cheese Frosting image

Make and share this Pumpkin Cupcakes With Cream Cheese Frosting recipe from Food.com.

Provided by invictus

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 17

4 eggs
2 cups sugar
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
2 cups mashed cooked pumpkin
1/2 cup vegetable oil
1/2 cup milk
1/2 cup chopped pecans (optional)
1/2 cup chopped dates (optional)
8 ounces cream cheese
1/4 cup butter (1/2 stick)
1 lb powdered sugar
1 teaspoon vanilla extract
1 pinch salt
3 tablespoons milk or 3 tablespoons cream

Steps:

  • Beat eggs at medium speed with an electric blender until blended. Add sugar, flour, baking soda, baking powder, nutmeg, pumpkin, oil and milk. Stir in pecans and dates if desired.
  • Place paper baking cups in muffin pans, and lightly coat with cooking spray. Spoon batter into cups, filling them ¾ full.
  • Bake at 350°F for 20 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
  • Blend softened cheese and butter in mixer. Add sugar and vanilla. Beat in enough milk or cream to reach desired consistency. Frost each cooled muffin with a bit of frosting before serving.

Nutrition Facts : Calories 286.8, Fat 10.9, SaturatedFat 4.1, Cholesterol 47.5, Sodium 163.8, Carbohydrate 45.3, Fiber 0.5, Sugar 35.7, Protein 3.1

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes with Cream Cheese Frosting image

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. -Debbie Wiggins, Longmont, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 233mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

VEGAN PUMPKIN CUPCAKES WITH MAPLE FROSTING RECIPE BY TASTY



Vegan Pumpkin Cupcakes With Maple Frosting Recipe by Tasty image

Here's what you need: organic dark brown sugar, refined coconut oil, all-purpose flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla extract, salt, lemon zest, pumpkin puree, unsweetened almond milk, vegan butter, powdered sugar, maple syrup, vanilla extract

Provided by Rachel Gaewski

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 16

¾ cup organic dark brown sugar
¼ cup refined coconut oil, solid
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons pumpkin spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon lemon zest
1 cup pumpkin puree
½ cup unsweetened almond milk
1 ½ cups vegan butter, 3 sticks
2 cups powdered sugar
3 tablespoons maple syrup
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350°F (180°C).
  • Grease a 12-cup muffin tin or line with paper liners.
  • In a large bowl, cream together the brown sugar and coconut oil with an electric hand mixer until smooth.
  • Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla, salt, lemon zest, pumpkin puree, and almond milk, and stir with a rubber spatula until well combined.
  • Use an ice cream scoop to fill each muffin cup about ¾ of the way.
  • Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
  • Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
  • Fold in the maple syrup and vanilla with a rubber spatula until well combined.
  • Fold a piece of tape around the one of the bottom corners of a large zip-top bag. Then cut a ¼ inch slit along one edge of the corner.
  • Put the zip-top bag in a tall glass and scoop a good amount of frosting into the bag. Squeeze all of the frosting toward the taped corner of the bag.
  • Decorate the cupcakes by frosting small loops resembling petals on top.
  • Enjoy!

Nutrition Facts : Calories 380 calories, Carbohydrate 45 grams, Fat 21 grams, Fiber 0 grams, Protein 1 gram, Sugar 34 grams

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Cupcakes with Cream Cheese Frosting image

Pumpkin cupcakes are great for the holidays, including Halloween and Thanksgiving. I make these cupcakes almost every holiday and my family loves it, even the little kids. I got this recipe from one of my teachers in school and I absolutely loved it.

Provided by stephanyss

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h40m

Yield 36

Number Of Ingredients 12

3 cups baking mix (such as Bisquick ®)
1 (15 ounce) can pumpkin puree
1 cup white sugar
1 cup brown sugar
4 eggs
¼ cup butter, softened
¼ cup milk
2 teaspoons pumpkin pie spice
½ (8 ounce) package cream cheese, softened
½ cup butter, softened
4 ½ cups confectioners' sugar, divided
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.
  • Beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
  • Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. Beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. Gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
  • Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 32.5 g, Cholesterol 34.4 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 200.8 mg, Sugar 25.5 g

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From myrecipes.com


PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING · ALLERGYLICIOUS
Aug 22, 2020 - Deliciously moist & sweet Vegan Pumpkin Cupcakes, perfectly spiced and topped with silky smooth cream cheese frosting. Gluten-free + …
From pinterest.ca


VEGAN GLUTEN-FREE PUMPKIN CUPCAKES - DELIGHTFUL ADVENTURES
2021-11-19 In a small bowl, mix the oil, vanilla extract, coconut sugar, pumpkin puree, and flax eggs together until blended. Slowly add the wet mixture to the dry mixture and stir until combined and the mixture becomes a smooth batter. Using a spoon or a large scoop, divide batter between the 12 cupcake liners.
From delightfuladventures.com


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