Nutritional Info

Nutrition Facts

Serving Size 1 (44g)

Calories 188
Calories from Fat 113 (60%)
Amount Per Serving %DIV
Total Fat 12.5g 19%
Saturated Fat 2.7g 14%
Monounsaturated Fat 7.7g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 200.4mg 9%
Potassium 57mg 1%
Total Carbohydrate 15.8g 5%
Dietary Fiber 0.8g 3%
Sugars 7.8g
Protein 1.7g 3%

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Pumpkin Cupcakes With Cream Cheese Frosting

By: Daisy
Recipe Description
This is a great recipe to share during the autumn. If you decide to share these at the kid's annual school bake sale, be sure to hide a few at home for yourself!
Prep time
10 min
Cook time
20 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  apple cider vinegar
1/4 Cup(c)  plain soy milk
1/2 Cup(c)  all purpose flour
1/2 Cup(c)  whole wheat pastry flour
1 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  baking soda
1/3 Cup(c)  granulated sugar
1/3 Cup(c)  light brown sugar, firmly packed
1 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  ginger, ground
1/2 Teaspoon(t)  nutmeg, ground
1/4 Teaspoon(t)  fine sea salt
1/2 Cup(c)  pumpkin puree
1/4 Cup(c)  unsweetened applesauce
3 Tablespoon(T)  canola oil
2 Teaspoon(t)  pure vanilla extract
2 Tablespoon(T)  non dairy butter (frosting)
1/2 Cup(c)  non dairy cream cheese (frosting)
1 Teaspoon(t)  pure vanilla extract (frosting)
2 Cup(c)  powdered sugar, sifted (frosting)
2 Tablespoon(T)  all-purpose flour


To make the cupcakes: Preheat the oven to 350°F. Line a standard muffin tin with paper liners. Combine the vinegar and soy milk in a medium sized bowl. It will curdle and become like buttermilk. In a large sized bowl, sift together the flours, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg, and salt. Whisk the pumpkin puree, applesauce, oil, and vanilla into the buttermilk mixture until combined. Fold the wet ingredients into the dry, being careful not to over mix. Divide the batter equally among the prepared cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the muffin tin and let cool on a wire rack. To make the frosting: Cream together the butter, cream cheese, and vanilla with an electric mixer for 2 to 3 minutes, or until fluffy. Add the powdered sugar 1/4 cup at a time, beating until fluffy and completely smooth. Frost the cupcakes once they are completely cool.

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