Ingredients
The following ingredients have 12 Servings
- For the cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg, plus more 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
Instruction
- 1. Preheat oven to 350 degrees and line muffin pan with paper liners.
- 2. Into a medium bowl, place flour, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda, and salt and whisk to combine. Set aside.
- 3. Into the bowl of a stand mixer, add sugar, oil, vegan mayonnaise, and pumpkin purée and beat on medium speed until sugar is dissolved, approximately 4 minutes.
- 4. Slowly add flour mixture to sugar mixture, with mixer on low speed. Divide batter evenly among muffin wells and bake until a knife inserted into a cupcake comes out clean, approximately 25 minutes.
- 5. Let cool in pan for 5 minutes, then move to a cooling rack to cool completely, approximately 45 minutes.
- 6. For the frosting, place all ingredients into bowl of an electric mixer and beat on low speed until just combined, approximately 30 seconds. Increase speed to medium-high and beat until light and fluffy, approximately 3 minutes.
- 7. Frost cooled cupcakes with frosting. Dust with freshly grated nutmeg.
