Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting
Author: The Edgy Veg
Recipe type: Dessert
Cuisine: American
Serves: 12 cupcakes
- Position the rack in the center of the oven and preheat your oven to 350F.
- Grease and line a muffin tin. Set aside.
- Using a bowl with a hand mixer, or a stand mixer; mix together the boxed cake mix, pumpkin pie spice, and the pumpkin puree.
- Divide the batter evenly between each cupcake liner and bake for 15-18 minutes or until an inserted toothpick comes out clean.
- Remove the cupcakes and place them on a wire rack to cool.
- While the cupcakes are cooling, line a baking sheet with parchment paper or a baking mat.
- Using festive cookie cutters, cut out enough shapes from the pie crust to top your cupcakes.
- Arrange the cutouts on the prepared baking sheet, and brush each one with non-dairy milk, and sprinkle with granulated sugar.
- Bake for 10-15 mins or until golden brown.
- Remove from baking sheet and allow to cool on a wire rack completely.
- In a stand mixer or a large bowl with a hand mixer, beat softened cream cheese and butter together, until smooth and creamy.
- Slowly add in icing sugar, pumpkin pie spice and vanilla.
- Add more powdered sugar as needed until frosting is creamy and thick.
- Spread or pipe frosting onto cupcakes and garnish with festive pie cut-outs.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2019/10/03/vegan-pumpkin-cupcakes-pumpkin-spice-frosting/
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