Pumpkin Pie Cupcakes with "Butter" Cream


  • for cupcakes:
  • 1 1/4 cup of all-purpose flour
  • 1 cup of brown sugar
  • 1/2 tsp of baking soda
  • 1/2 tsp of aluminum free baking powder
  • 1/4 tsp of ground cinnamon
  • 1/4 tsp of ginger powder
  • 1/4 tsp of nutmeg
  • 1 cup of pumpkin puree
  • 1/3 cup of coconut oil
  • 1/4 cup of rice milk
  • 1 tsp of vanilla extract
  • for frosting:
  • 2 cups of confectioners sugar
  • 1/2 cup of vegan spread (we used @earthbalance)
  • 3/4 tsp of apple cider vinegar
  • 3/4 tsp of vanilla extract


  1. In a large bowl combine all dry ingredients and stir well, then add all wet ingredients into bowl and stir until all ingredients are well combined

  2. Preheat oven to 350° and pour batter into cupcake forms place forms in oven and bake for 26 minutes

  3. In a medium sized bowl combine all ingredients for frosting and stir until frosting forms and has a whipped texture then place in fridge

  4. Remove cupcakes from oven and allow to cool for 20 minutes before adding the frosting

  5. Add frosting to cupcakes and sprinkle off with cinnamon and brown sugar and enjoy ???#threebunnies #ebholidaybakeoff2015

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