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Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting
Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting are moist and delicious. Easy egg-free and dairy-free recipe everyone will love.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
14
cupcakes
Calories
301
kcal
Author
Marjory Pilley
Ingredients
Chocolate Pumpkin Cupcakes
1 ¼
cup
unbleached flour
or white whole wheat flour
1
cup
sugar
Can replace up to half the sugar with powder Stevia or Monkfruit.
⅓
cup
unsweetened cocoa powder
½
teaspoon
salt
¼
teaspoon
baking soda
¼
teaspoon
ground cinnamon
¼
teaspoon
nutmeg
¼
teaspoon
ground ginger
1
cup
water
⅓
cup
pumpkin puree
1
teaspoon
vanilla extract
1
teaspoon
vinegar
Pumpkin Buttercream Frosting
1
cup
vegan butter
2 sticks, softened
3
cups
confectioners sugar
sifted plus up to 1 cup more to attain desired consistency
1
Tablespoon
vanilla extract
2
Tablespoons
pumpkin puree
Instructions
Chocolate Pumpkin Cupcakes
Preheat oven to 350 °F.
Mix dry ingredients together in a bowl.
Add wet ingredients to the dry mixture and stirwell with a whisk. You don't need to use electric beaters. The batter should berunny.
Fill cupcake tins ⅔ full.
Bake for 25-30 minutes or until top is firm and a toothpick comes out clean.
Allow cupcakes to cool for 30 minutes before decorating.
Pumpkin Buttercream Frosting
Using an electric mixer, beat butter for severalminutes or until it's smooth and fluffy.
Slowly add confectioners' sugar and continue mixing on low speed until just incorporated. Raise speed to medium and mix until combined.·
Add vanilla extract and pumpkin puree and thoroughly blend until the frosting holds its shape and is fluffy.
Nutrition
Calories:
301
kcal
|
Carbohydrates:
50
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Sodium:
209
mg
|
Potassium:
63
mg
|
Fiber:
1
g
|
Sugar:
39
g
|
Vitamin A:
1860
IU
|
Vitamin C:
0.3
mg
|
Calcium:
6
mg
|
Iron:
0.5
mg