Best 3 Vegan Pumpkin Cupcakes With Maple Frosting Recipe By Tasty Recipes

Pumpkin Spice Cupcakes with Maple Frosting image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 10 cupcakes

Number Of Ingredients 19

1/2 cup vegetable oil, plus extra for greasing the pan
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 extra-large eggs, at room temperature
1 cup canned pumpkin puree (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.

Vegan Vanilla Cupcakes With Rainbow Sprinkle Frosting Recipe by Tasty image

Provided by Rachel Gaewski

Categories Desserts

Yield 10 cupcakes

Number Of Ingredients 14

¾ cup organic granulated sugar
¼ cup refined coconut oil, solid
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon vanilla extract
½ teaspoon apple cider vinegar
⅓ cup unsweetened applesauce
½ cup unsweetened almond milk
1 ½ cups vegan butter, 3 sticks
2 cups organic powdered sugar
2 teaspoons vanilla extract
¼ cup rainbow sprinkles

Steps:

Preheat the oven to 350°F (180°C).
Grease 10 cups of a muffin tin or line with paper liners.
In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
Use an ice cream scoop to fill the muffin cups 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 beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
Fold in the sprinkles with a rubber spatula.
Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
Pipe the frosting onto the cupcakes in a spiral pattern
Enjoy!

Nutrition Facts : Calories 452 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 0 grams, Protein 1 gram, Sugar 40 grams

Vegan Pumpkin Cupcakes With Maple Frosting Recipe by Tasty image

Provided by Rachel Gaewski

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!