The first vegan cupcake I ever attempted was a pumpkin cupcake with cream cheese frosting.
And lucky for me (my husband, family and coworkers at the time), they came out flawlessly.
To this day, I’ll say out of a good 50 batches of pumpkin cupcakes, I’ve only botched maybe 2-3 batches.
That’s pretty good if you ask me.
And because of they’re kick-butt flavor and texture, I’m telling you right now these will be your new staple cupcake — for the fall anyway.
Pumpkin spice cupcakes with cream cheese frosting
(Makes 24 regular-sized cupcakes)
2 cups all purpose flour
1/2 cup whole wheat flour (lets sneak a little goodness in here!)
1 cup white sugar
1/2 cup brown sugar
1 1/2 TBS pumpkin pie spice
1 TBS baking powder
1 tsp baking soda
2 flaxseed «eggs» (2 TBS ground flaxseed and 3 TBS water, LET IT SIT for 10 min)
1/2 cup butter (softened)
3/4 cup milk
1 cup pumpkin puree
Cream cheese glaze:
8 ounces vegan cream cheese (we dig Tofutti)
1/4 cup butter
2 1/2 cups powdered sugar (you want it a bit runnier than regular frosting, but still thick)
2 tsp vanilla extract
Preheat oven to 350 degrees.
Mix your flaxseed «egg» mixture.
Mix together cupcake dry ingredients.
Fold wet ingredients into dry.
Blend with a hand mixer for 2 minutes.
Batter should be a little fluffier than regular cake batter.
Fill cupcake wrappers in muffin tin 1/2 full.
Bake for 20-25 minutes.
While the cupcakes are baking, blend together the icing ingredients and set in the fridge so it can stiffen some.
Let cupcakes cool and then drop on some glaze.
Share with friends, family and lucky coworkers!