Honey Pumpkin Cupcakes (Dairy-Free & Gluten-Free) (Edit recipe)

Naturally-sweetened with honey, these dairy-free and gluten-free pumpkin cupcakes are wonderfully fluffy and topped with a delicious swirl of whipped cream cheese buttercream frosting.

40 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	658
Fat:	23 g
Carbohydrates:	111 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	554 mg
Fiber:	2 g
Sugars:	86 g
Calculated per serving.

by Caked By Katie

View original recipe

Serves: 7

Ingredients

Honey Pumpkin Cupcakes

2/3 cup Honey, (220g)
1/4 cup Vegan Buttery Spread, salted, room temperature (58g)
1/2 cup Pumpkin Purée, canned (112g)
1 Egg Whites, room temperature
3/4 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), (can sub all purpose flour)
1 tsp Baking Powder
1 tsp Ground Cinnamon
1/4 tsp Sea Salt, fine

Honey Cream Cheese Butterceam

1/3 cup Kite Hill Cream Cheese, cold (75g) or dairy free cream cheese of choice
1/2 cup Vegan Buttery Spread, salted, cold (116g)
1 Tbsp Honey
3.5 cups Powdered Sugar, (420g)
1/4 tsp Sea Salt
Gluten Free Ginger Snap Cookies, optional, for decor

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Honey Pumpkin Cupcakes

Preheat the oven to 350 degrees and place 7 cupcake liners in a cupcake pan.
In the bowl of a stand mixer with the whisk attachment, combine the butter and creamed honey and beat together on high until light and fluffy (approximately 5 minutes.)
Add in the canned pumpkin puree and egg white and mix on high for another 2 minutes.
Add in the flour, baking powder, cinnamon, and salt and begin to mix on low until just combined and smooth. Be careful not to over-mix the batter.
Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and allow them to cool for 10 minutes. Gently remove each cupcake from the pan and place it on a cooling rack to fully cool.

Honey Cream Cheese Buttercream

In the bowl of a stand mixer with the paddle attachment, cream the butter, cream cheese, and liquid honey together on high for 5 minutes until light and fluffy.
Add in the icing sugar and salt and mix on low until combined.
Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
Top the cupcakes with the frosting and enjoy. I used a Wilton 1m piping tip to pipe a swirl and topped each swirl with a gingersnap cookie and crumbles.