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.
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!
