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Pumpkin Cupcakes

These Pumpkin Cupcakes are an even cozier version of the classic treat.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 12

Coffee Comfort Food Creamers Desserts Meant to be Shared

Ingredients

For the cupcakes:

3/4 cup Califia Farms Pumpkin Spice Latte

1 ½ cups flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon pumpkin pie spice

3 tablespoons maple syrup

2 tablespoons vegetable oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

For the frosting:

4 to 5 cups powdered sugar

1 cup vegan butter, softened at room temperature

1 teaspoon vanilla extract

2 to 3 tablespoons Califia Farms Pumpkin Spice Creamer

Directions

Preheat the oven to 400F and prep the 12-cavity cupcake pan with liners. Spray with cooking spray

In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until combined

Add in the Pumpkin Spice Latte, vanilla, apple cider vinegar, vegetable oil, and maple syrup. Using a rubber spatula, mix together until combined and smooth. Be cautious to not over-mix

Scoop the batter into each cupcake liner (about 3/4 full) and bake at 400F for the first 5 minutes. Then, reduce temperature to 350F and continue baking for another 14-17 minutes or until a toothpick comes out clean when inserted in the center

Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out. Let cool completely before frosting

For the frosting, add the powdered sugar and vegan butter into a large mixing bowl, beating them together using a hand-mixer until fluffy. Add in the vanilla and Pumpkin Spice Creamer, and mix until the buttercream is creamy and smooth. If buttercream is too runny, additional powdered sugar 1 tablespoon at a time. If too thick, add additional creamer 1 tablespoon at a time

Add buttercream to a piping bag and pipe onto cooled cupcakes.  Enjoy!