Pumpkin Cupcakes

These cupcakes are perfectly fluffy, moist, and loaded with pumpkin. They’re delicious topped with my Maple Frosting, but you can frost them any way you’d like.

Power Ingredients

Soy milk + lemon juice: this is your vegan buttermilk!

All-purpose flour: This helps create structure in the cupcakes. Measure your flour using the spoon-and-level method to ensure your cake doesn’t turn out dry.

Ground cinnamon and pumpkin pie spice: These spices complement the pumpkin flavor and give these cupcakes that classic pumpkin spice flavor.

Canned pumpkin puree: Be sure not to use pumpkin pie filling here. This should be pure pumpkin puree.

Canola oil: The combination of pumpkin puree and oil leads to a deliciously moist cupcake.

Pure vanilla extract: This adds richness to the cupcakes.

Tools and Accessories Used

Kitchenaid Mixer: While not necessary, I love using my Kitchenaid mixer when making cupcakes. It helps make smooth batter and fluffy buttercream.

Rubber Scraper: You’ll need one of these to scrape the sides of the bowl. I also like use it to stir my buttercream by hand a bit to remove air bubbles before using.

Cupcake pans and liners: You’ll need these to bake the cupcakes in.

Piping Bag and Wilton 1M tip or tip of choice: These are necessary to create the cute swirls on top of the cupcakes.

Tips and tricks

Measure your flour correctly: Use the spoon-and-level method or weigh your flour to ensure the cupcakes don’t turn out dry.

Don’t overmix: For the best results, you should mix the dry and wet ingredients together until they are just combined. If you overmix, it can result in overly dense and chewy cupcakes.

Don’t overbake: The cupcakes are done if a toothpick entered into the center comes out with no raw batter. It’s okay if there are some crumbs on the toothpick.

Softened butter: You’ll want the butter to be softened when making the buttercream. I recommend bringing it out of the fridge about 20-30 minutes before using.

Cool the cupcakes completely: Prior to frosting, cool the cupcakes completely. Don’t skip this step or you’ll have melty buttercream.

Pumpkin Cupcakes

These cupcakes are perfectly fluffy, moist, and loaded with pumpkin. They're delicious topped with my Maple Frosting, but you can frost them any way you'd like.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Course Dessert

Servings 14 cupcakes

Ingredients

  

Cupcakes

• 1/2 cup (120 ml) soy milk
• 1 1/2 tsp (7 ml) lemon juice (or white/apple cider vinegar)
• 1 1/2 cups (187 g) all-purpose flour
• 3/4 cup (165 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1/3 cup (80 ml) canola oil
• 1 cup (226 g) canned pumpkin puree
• 1 tsp pure vanilla extract

Frosting

• 1 batch Maple Frosting or frosting of choice

Instructions

 

• Make the cupcakes: Preheat the oven to 350°F. Prepare two cupcake pans with 14 liners (you may need end up needing more or less depending on amount of batter).
• In a small bowl, stir the milk and lemon juice. Set aside for 10-15 minutes to curdle.
• In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, whisk the flour, brown sugar, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Add the curdled milk mixture, pumpkin, oil, and vanilla and beat with a hand or the stand mixer until just combined.
• Place about 3 tbsp (45 ml) of batter into each cupcake liner. Bake in the preheated oven for 18-22 minutes, until a toothpick inserted into the center comes out clean or with just crumbs. Allow the cupcakes to cool completely.
• Frost and decorate the cupcakes: Place the frosting into a piping bag fitted with a Wilton 1M, 2D, or tip of choice. Frost a swirl on top of each cooled cupcake. Enjoy!