Hey friends, I’m excited to share a new recipe with you today! A group of blogging ladies and I are teaming up each month to share monthly themed recipes. This is our first collaborative post and we’re sharing fall-themed cupcakes today!
I created some gluten-free and vegan Pumpkin Spice Cupcakes w Pumpkin Buttercream, and 5 other ladies created some amazing treats, too. Check out their delicious recipes:
Cupcake recipes, clockwise from top left:
- Vanilla Almond Cupcakes with Maple Cream Cheese Frosting (Rosemary – An Italian in My Kitchen)
- Cranberry Orange Cupcakes with White Chocolate Buttercream (Melissa – My Wife Can Cook)
- Apple Spice Cupcakes (Arlene – Flour on My Face)
- Spicy Chai Cupcakes with Cinnamon Buttercream Frosting (Gloria – Homemade and Yummy)
- Gluten-Free Pumpkin Spice Cupcakes with Pumpkin Frosting (Sarah – The Fit Cookie)
- Pumpkin Spiced Apple Cupcakes with Caramel (Veena – Veena Azmanov)
Since I always need some new recipe inspiration, joining this team of blogging ladies has been fun! I had been looking for a blogging tribe for a little while, and they welcomed me into their group to support each other, help each other grow, and team up on recipes. Can’t wait to share more recipes with you in the coming months!
I used 2 different kinds of muffin papers with these: regular ones and some parchment paper cups. I love the parchment ones best since they come off the cupcakes so easily, plus you can fill them a bit more.
This recipe is also a small batch: it doesn’t make a full 12 cupcakes. When I develop my recipes they are usually in small batches (to make sure I don’t waste a ton of ingredients if my first attempts are a flop!), so this one didn’t end up being a full dozen but it turned out great!
If you want to have more cupcakes, you can double this recipe, just try not to fill them more than 2/3 to 3/4 full otherwise they will overflow the sides. These cupcakes don’t peak and get tall like regular ones with eggs, so they can overflow the sides if the muffin cups are filled too full.
The Pumpkin Buttercream frosting is just pumpkin flavored, not pumpkin spice flavored. If you want pumpkin spice flavored frosting, you can add a bit of pumpkin pie spice to your frosting a little at a time (to taste). The frosting will be darker than the photos shown if you add spice to it.
Pumpkin Buttercream Frosting
Makes 1 cup frosting
Gluten-free, vegan; Free of: nuts, peanuts, dairy, eggs, soy
- 1/4 cup pumpkin puree
- 1/4 cup palm oil shortening
- 2 cup powdered sugar
- 1 teaspoon vanilla
- Dash salt
- Beat together the pumpkin puree and the palm oil shortening until well blended and creamy
- Add powdered sugar 1/2 cup at a time to the pumpkin blend and beat with a hand mixer after each addition until well blended
- Beat in the vanilla and salt
- Use to frost the cupcakes after they have completely cooled