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Dairy Free Pumpkin Cupcakes

These dairy free pumpkin cupcakes are the quintessential fall treat – perfectly spiced and soft, with a rich dairy-free cream cheese frosting.
Course Dessert
Cuisine American
Keyword dairy free pumpkin cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 426 kcal
Author Dairy Free for Baby

Ingredients

For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 ¼ cup pumpkin puree
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract

For the frosting (optional; can use storebought):

  • ½ cup dairy-free butter, softened (1 stick)
  • 4 oz dairy-free cream cheese, softened
  • 2 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners, or grease the tin well.
  2. In a mixing bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Stir well, making sure everything is evenly combined.
  3. In another large mixing bowl, combine the pumpkin puree, oil, sugar, brown sugar, eggs, and vanilla. Whisk until well combined.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Pour into the prepared muffin tin.
  5. Bake the cupcakes at 350 degrees F for 19-22 minutes, or until a toothpick pulls out clean from the center. Let cool in the pan for 10 minutes, then remove to a cooling rack.
  6. Meanwhile, prepare the frosting (if making homemade and not using storebought). Add the dairy-free butter, dairy-free cream cheese, powdered sugar, vanilla, and pumpkin spice to the bowl of a stand mixer (or a regular bowl for use with a hand mixer). Start the mixer with the whisk attachment on low speed. When ingredients have incorporated a bit, increase to high speed. Continue to mix until the frosting is light and fluffy.
  7. When cupcakes have cooled completely, pipe or spread frosting onto them. Enjoy!

Recipe Notes

  • Dairy-free storebought frostings at the time of purchase include, Duncan Hines cream cheese frosting and Pillsbury cream cheese frosting. Always read labels, as manufacturer formulations can change at any time.
  • Store leftover frosting or leftover frosted cupcakes in the refrigerator for up to 4 days. Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2-3 days.
  • Be sure the dairy-free butter and dairy-free cream cheese are softened, otherwise the frosting may have lumps.

 

Nutrition analysis (approximate each, includes thick layer of piped frosting): 426 calories, 21 g fat, 8 g saturated fat, 245 mg sodium, 58 g carbohydrate, 1.5 g fiber, 43 g sugar, 3 g protein, Vitamin D: 1%, Calcium: 4%, Iron: 9%, Potassium: 2%