Dessert
Pumpkin Cupcakes with Creamy Frosting
Prep time15 min
ServingsPortions 12
PUMPKIN CUPCAKES:
- 1 can (15 oz.) pumpkin
- 1/3 cup canola oil
- 1/2 cup non-dairy milk
- 1 cup brown sugar
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon Pumpkin spice
VIOLIFE CREAMY FROSTING:
- 2 packs Violife Creamy Original
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 tbsp non-dairy milk
- Preheat oven to 375°F (190°C) and lightly oil cupcake pan.
- Whisk pumpkin, canola oil, non-dairy milk, and brown sugar in a bowl.
- Sift flour, baking powder, salt, and pumpkin spice over the wet ingredients using a mesh strainer.
- Mix dry ingredients into wet ingredients using a wooden spoon or rubber spatula.
- Pour cupcake batter into cupcake pan. Fill each cup until it is almost full.
- Bake for 20 minutes, or until toothpick inserted in the middle comes out clean.
- Beat Violife Creamy Original in a bowl with the sugar, vanilla extract, and non-dairy milk until fluffy.
- Decorate cupcakes with the cream cheese frosting.
