Friday, September 13, 2013

Vegan Pumpkin Spice Cupcakes With Apple Cider Frosting

It's becoming fall and this is the time of year that I love to bake!  
I had a friend from work give me a super easy recipe for pumpkin cake.  I looked at the recipe and modified it to make healthier, vegan cupcakes. 
This is what I used:
For the cake:
one 15 oz can of pumpkin puree
one box of white cake mix
two teaspoons cinnamon
one teaspoon nutmeg
one cup vegan chocolate chips
3/4 cup pecans (chopped)
1 tub of vegan Tofutti cream cheese (room temp.)
2 cups powdered sugar
squeeze of a fresh lime
one packet of Instant Spiced Apple Cider
Pinch of salt to bring out the flavors

Get the cream cheese for your frosting out of the fridge and set it aside.  It takes a while to become room temperature. 

Mix together the cake mix, pumpkin puree, cinnamon, and nutmeg.  Stir together until there are no clumps in the batter.
Add the chocolate chips and pecans.  
Fold the chocolate chips and nuts into the mix with a spoon.
Quick tip I learned over the years: 
spray the cupcake liners with Pam.  The cupcakes won't stick to the liners and you won't loose part of your cupcake to the paper.
Scoop the batter into the cupcake liners.
Bake in the oven at 350 degrees Fahrenheit for about 15-20 minutes or until the muffins are golden-brown and cooked all the way through. 
Let your muffins cool before frosting.  While the muffins are cooling, make this super easy cream cheese apple cider frosting.
Add the room temp. cream cheese, apple cider packet and powdered sugar and blend.  This will be thin and more like a glaze than a frosting.  Add the lime juice, 1/4 cup pecans, and salt to taste.   Spread over your cooled cupcakes.  
Make sure to share.  Everyone will enjoy these amazing fall cupcakes! 

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