Vegan Halloween Cupcakes (Pumpkin & Vanilla Buttercream Frosting!) [+VIDEO]
These cupcakes are filled with pumpkin flavor, topped with a simple vegan buttercream frosting, then finished with your choice of chocolate vegan sprinkles and/or chocolate chips.
Servings 12 cupcakes
Equipment
Ingredients
Cupcake Ingredients
- 1¾ cups All- Purpose Flour (can sub with gluten-free 1:1 all-purpose baking flour)
- 1 cup Organic Brown Sugar
- ½ tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1½ tsp Pumpkin Pie Spice Mix
- 1 cup Pumpkin Puree
- ½ cup Vegan Butter melted (can use soy-free variety if needed)
- ⅓ cup Unsweetened Almond Milk (can also sub with another plant milk of choice)
- Dairy Free Chocolate Chips
- Chocolate Sprinkles
Vanilla Frosting
- ¾ cups vegan butter softened
- 3 cups organic powdered sugar (sifted if possible)
- ¾ tsp vanilla extract
- 1-2 tbsp non-dairy milk
Instructions
- Preheat oven to 350°
- Add the dry cupcake to a large mixing bowl and whisk them together.1¾ cups All- Purpose Flour, 1 cup Organic Brown Sugar, ½ tsp Baking Soda, 1 tsp Baking Powder, ½ tsp Salt, 1½ tsp Pumpkin Pie Spice Mix
- Add the pumpkin puree, melted vegan butter and unsweetened almond milk to the same bowl. Whisk to combine until batter is mostly smooth.1 cup Pumpkin Puree, ½ cup Vegan Butter, ⅓ cup Unsweetened Almond Milk
- Distribute the batter evenly amongst a cupcake pan lined with cupcake liners. Transfer to the oven and bake for 24 minutes.
- In a mixing bowl cream together the vanilla frosting ingredients until smooth. Set aside.¾ cups vegan butter, 3 cups organic powdered sugar, ¾ tsp vanilla extract, 1-2 tbsp non-dairy milk
- Once the muffins have finished baking remove from the oven and allow to cool completely.
- Once cooled, use a round piping tip and bag to apply the frosting over each cupcake. Garnish with chocolate chips and/or chocolate sprinkles. Enjoy!Dairy Free Chocolate Chips, Chocolate Sprinkles