Katie & Elliot: Vegan Pumpkin Cupcakes with Maple Buttercream Frosting
The other day we babysat for our nephew Elliot and we wanted to hop in the pool. Unfortunately (or fortunately) a thunderstorm was rollin’ through. Katie had the genius idea that we should bake…and we decided on Pumpkin Cupcakes. Nothing screams “Fall in New England” like pumpkin, maple, and blueberries. Below you will find documentation of our adventure.
We used Isa’s Best Pumpkin Muffin recipe (which, incidentally, can produce muffins or cupcakes. Baker’s choice). Katie then added a Maple Buttercrem Frosting—the recipe is below. These are delicious, and if you happen to have some blueberries laying around place a few on top because the tartness really adds some dimension to these little guys.
Vegan Maple Buttercream Frosting
- 1/2 C. vegetable shortening
- 1/2 C. vegan margarine
- 3 1/2 cups powdered sugar, sifted if clumpy
- 1 teaspoon vanilla extract
- 1/2 tsp maple extract*
- 1/4 cup plain alt-milk or alt-creamer*
*If you cannot find maple extract you can use pancake syrup (i.e., Aunt Jemima…so not real maple syrup). If you don’t have the maple extract still use 1 tsp of vanilla extract and replace the 1/4 cup of soy milk or creamer with 1/4 cup pancake syrup. If your frosting seems too dry you can just keep adding maple syrup.
The How To
- Beat together the shortening and margarine until they are well combined and fluffy. Add the sugar and beat for about 3 more minutes.
- Add the vanilla and maple extract, and the alt-milk. (Or if using the pancake syrup in place of the maple extract add that now as well). Beat for 5 to 7 minutes or until fluffy.
- Top cupcakes! You can pipe the frosting if you have the tools; if not, just spread some on.
Here are the finished products! They are delicious. While the cupcakes themselves are wonderful, being able to share these kinds of experiences with our nephews and nieces is an equally great thing. We plan on making more such memories in the years to come.