These luxurious, melt-in-your-mouth cupcakes with pure pumpkin, seasonal spices, and a shock addition of a little bit vegan mayo mix for an extra-moist social gathering delight.
What you want:
For the cupcakes:
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon floor cinnamon
½ teaspoon floor cloves
½ teaspoon floor ginger
½ teaspoon floor nutmeg, plus extra for dusting
¼ teaspoon baking soda
¼ teaspoon salt
1⅓ cups sugar
½ cup vegetable oil
⅓ cup vegan mayonnaise
1 cup pumpkin purée
For the frosting:
1 cup salted vegan butter, at room temperature
3 cups powdered sugar, sifted
3 tablespoons unsweetened soy or almond milk
1 teaspoon vanilla extract
What you do:
- Preheat oven to 350 levels and line muffin pan with paper liners. Into a medium bowl, place flour, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda, and salt and whisk to mix. Set apart.
- Into the bowl of a stand mixer, add sugar, oil, vegan mayonnaise, and pumpkin purée and beat on medium velocity till sugar is dissolved, roughly 4 minutes.
- Slowly add flour combination to sugar combination, with mixer on low velocity. Divide batter evenly amongst muffin wells and bake till a knife inserted right into a cupcake comes out clear, roughly 25 minutes.
- Let cool in pan 5 minutes, then transfer to a cooling rack to chill utterly, roughly 45 minutes.
- For the frosting, place all substances into bowl of an electrical mixer and beat on low velocity till simply mixed, roughly 30 seconds. Increase velocity to medium-high and beat till gentle and fluffy, roughly 3 minutes. Frost cooled cupcakes with frosting. Dust with freshly grated nutmeg.
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