Pumpkin Cupcakes with Spiced Buttercream Frosting
- Yield: 12 servings
- Prep: 20 mins
- Cook: 24 to 30
- 2 1/4cups white/light spelt flour
- 1/2 cup plus 2 tablespoons natural cane sugar
- 2teaspoons baking powder
- 2teaspoons ground cinnamon
- 1 1/2teaspoons freshly grated nutmeg
- 1/2teaspoon baking soda
- 1/2teaspoon fine sea salt
- 1/4teaspoon ground allspice
- 1/8teaspoon ground cloves
- 1/4cup unsweetened pumpkin purée
- 1cup unsweetened almond milk
- 1/4cup pure maple syrup
- 1/4cup grapeseed oil or refined coconut oil, melted
- 1tablespoon fresh lemon juice
- 2teaspoons pure vanilla extract
- Spiced Buttercream Frosting (recipe below)
- For the Spiced Buttercream Frosting
- 1/4cup vegan butter
- 1 1/2cups confectioners’ sugar, plus more if needed
- 1 to 3teaspoon almond milk, as needed
- 1/2teaspoon pure vanilla extract
- 1/2teaspoon ground cinnamon, or to taste
- 1/4teaspoon freshly grated nutmeg, or to taste
- Pinch of fine sea salt
- Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with oil or line it with nonstick paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, baking soda, salt, allspice, and cloves until combined.
- In a medium bowl, whisk together the pumpkin purée, milk, maple syrup, oil, lemon juice, and vanilla until smooth.
- Add the wet mixture to the dry mixture and stir until combined. Stop mixing as soon as there are no dry patches of flour, on the bottom of the bowl; it’s important not to overmix spelt flour as it can result in a dense cupcake. The batter will be quite thick.
- Scoop the batter into each well of the prepared muffin tin, filling them two-thirds to three-quarters full. Smooth out the tops a bit. Bake for 24 to 30 minutes, or until a toothpick inserted into the center of each cupcake comes out clean and the cake springs back very slowly—when touched.
- Let cool in the pan on a cooling rack for about 10 minutes. Gently transfer the cupcakes to the rack and let cool completely. (Be sure the cupcakes are not warm when you frost them, or the frosting will melt.)
- Make the frosting: In a large bowl using electric beaters or in the bowl of a stand mixer fitted with the whisk attachment, beat the butter for about 30 seconds until fluffy and smooth.
- Add the sugar, 1 teaspoon of milk, vanilla, cinnamon, nutmeg, and salt. Beat again, starting on low speed and covering the bowl or stand mixer with a tea towel, until smooth and fluffy, stopping to scrape down the bowl as necessary. If your buttercream is still too thick, you can thin it with a touch more milk. If it becomes too thin, you can thicken it by beating in more sugar.
- Frost the cooled cupcakes with Spiced Buttercream Frosting. Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the cupcakes: Place the frosted cupcakes on a plate and freeze, uncovered. Once the frosting has hardened, remove the cupcakes from the freezer and wrap them individually with plastic wrap. Transfer them to an airtight container and freeze for up to 1 month. To thaw, unwrap the cupcake and place it in the fridge or on the counter until thawed throughout.
Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, APenguin Random House Company. Copyright © 2016, Angela Liddon