Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Servings: 18 Cupcakes

Lactose Intolerant
Recipe Directions
Nutrition Information


For the pumpkin cupcakes:

3/4 cup vegetable oil

4 large eggs

1 1/2 cups granulated sugar

1 (15 ounce) can pumpkin puree

1 teaspoon pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

For the cream cheese frosting:

8 ounce GO VEGGIE Vegan Plain Cream Cheese

3 tablespoons vegan butter

1/4 teaspoon salt

4-5 cups powdered sugar


Preheat oven to 350 degrees F.

Line 2 muffin tins with cupcake liners.

In large bowl, beat together the oil, eggs, sugar, pumpkin, and vanilla until well combined.

Add all dry ingredients and mix until just combined. If using an electric mixer, make sure to scrape down the sides with a rubber spatula and make sure it's all combined.

Fill each cupcake liner 3/4 of the way full.

Bake in preheated oven for 18-22 minutes, until tops are set. If they seem at all not quite set, bake them another minute otherwise they will sink.

Let cool completely.

For the cream cheese frosting:

In a medium/large bowl, beat together the GO VEGGIE Plain Cream Cheese with butter until light and fluffy. Add salt and gradually powdered sugar, until desired consistency and sweetness is reached.

Frost each cooled cupcake.

Top with candy corn pumpkin, if desired.