Sunrabbit's Vegan Pumpkin Cupcakes with Vegan Cream Cheese Icing

Indulge in the cozy, fall-inspired flavors of Sunrabbit’s Vegan Pumpkin Cupcakes with Vegan Cream Cheese Icing—a plant-based treat that’s perfect for any occasion. These moist and fluffy cupcakes are bursting with warm spices like cinnamon, nutmeg, and ginger, perfectly complemented by the rich creaminess of the vegan cream cheese frosting. Made with simple, wholesome ingredients like unsweetened pumpkin purée, almond milk, and apple cider vinegar, this recipe is both dairy-free and egg-free, ensuring it’s ideal for vegan and dairy-sensitive eaters alike. With just 25 minutes of prep time, these easy-to-make cupcakes are an irresistible combination of autumnal sweetness and tangy frosting goodness. Whether you’re hosting a holiday gathering or looking for the ultimate pumpkin dessert, these cupcakes promise to impress!

Nutriscore Rating: 31/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cups Granulated sugar
• 0.25 cups Brown sugar (packed)
• 1 teaspoons Baking soda
• 1 teaspoons Baking powder
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.5 teaspoons Ground ginger
• 0.5 teaspoons Salt
• 1 cups Pumpkin purée (unsweetened, canned or fresh)
• 0.5 cups Unsweetened almond milk (or any plant-based milk)
• 0.25 cups Neutral vegetable oil (e.g., canola or sunflower oil)
• 1 teaspoons Apple cider vinegar
• 1 teaspoons Vanilla extract
• 1 cups Vegan cream cheese (for icing)
• 0.25 cups Vegan butter (softened, for icing)
• 2 cups Powdered sugar (for icing)
• 1 teaspoons Vanilla extract (for icing)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.

Step 3

In a separate bowl, whisk together the pumpkin purée, almond milk, vegetable oil, apple cider vinegar, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be smooth but not overworked.

Step 5

Divide the batter evenly among the 12 cupcake liners, filling each liner about two-thirds full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 8

While the cupcakes are cooling, prepare the vegan cream cheese icing. In a medium bowl, beat the vegan cream cheese and vegan butter together until light and fluffy.

Step 9

Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Add the vanilla extract and beat until the icing is smooth and spreadable.

Step 10

Once the cupcakes are completely cool, use a piping bag or a knife to spread or pipe the vegan cream cheese icing onto each cupcake.

Step 11

Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving for the best flavor and texture.

Nutrition Facts

Serving size	(780.3g)

Amount per serving	% Daily Value*
Calories	3022.3

Total Fat 131.2g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3419.2mg	0%
Total Carbohydrate 475.7g	0%
Dietary Fiber 0.1g	0%
Total Sugars 466.0g
Protein 8.1g	0%

Vitamin D 0IU	0%
Calcium 133.5mg	0%
Iron 1.5mg	0%
Potassium 180.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 1.0%

Carbs: 61.1%