These delicious cupcakes are festive, adorable and perfect for the holiday season! They are quick to make, and incorporate simple ingredients that you most likely already have stashed away in your cupboard. The buttercream frosting can be substituted for a healthier or different version of your favourite buttercream recipe, but the one that I used, although it is not healthy, is incredibly thick, sweet and delicious. I bought the cupcake cups with the Santa bottom, from Wilton, if you are looking for the same ones too!
- 1 can pumpkin
- ½ cup unsweetened almond milk
- 2 egg whites (or vegan chia seed and water substitute)
- ½ cup applesauce
- ½ cup raw honey
- 1 tsp. vanilla extract
- 2 cups pastry flour
- 1 tsp. baking powder
- 1 tbsp. ground cinnamon
- ½ tsp. ground ginger
- pinch of salt
- ½ cup softened butter
- 1 ½ tsp. vanilla extract
- 2 cups confectioners’ sugar
- 2 tbsp. milk (or almond milk)
- OPTIONAL: food coloring and sprinkles
Preheat oven to 350 degrees and line a muffin tin with muffin cups. In a large bowl, whisk together the pumpkin, almond milk, egg whites, applesauce, honey and vanilla extract. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon and ginger. Whisk the dry ingredients into the wet ingredients and mix until well combined (if the batter is too thick you can add more almond milk). Pour the batter into the muffin cups and put them in the oven for 15-20 minutes, or until a toothpick that is inserted into the middle, comes out clean.
Using either an electric mixer, or by hand, cream the room temperature butter and gradually beat in confectioners’ sugar until fully incorporated and fluffy. Beat in the vanilla extract, mix together and then lastly, add in the milk. Beat for 3-5 minutes and then add food colouring to the frosting if desired.