Friday, December 1, 2017

Dairy Free Pumpkin Cupcakes with Cinnamon Buttercream Frosting

I have been on the quest for Dairy Free Food, since my son was diagnosed with a dairy allergy in 2015. Many people confuse this with being Lactose Intolerant. But he actually has, a full blown allergy to dairy. So since then, I have learned to cook dairy free, and I have also learned how to read a label with a fine tooth comb.

So in my quest, I have signed up for a few vegan recipe emails. Even though we aren't Vegans, I have come across some great desserts. I have tweaked them, as I'm not opposed to using eggs, but I have to tell you, Vegans know how to do some great desserts!

On to the pumpkin cupcakes... I'm not a big pumpkin fan, but my dairy free teenager is, so when I saw this recipe I had to try it. And it's DELICIOUS! I even thought so, the pumpkin isn't over powering, there is just a hint of pumpkin flavor.

Whenever I come across something that's dairy free and mouth watering, I have to share it!

I will do just that... Here's some deliciousness for you...


2 cups all purpose flour
1 cup brown sugar
1/2 cup white sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 1/2 tsp cinnamon
1 1/2 cups pumpkin pie filling
1 tsp vanilla extract
1/4 cup olive oil
1 tbsp apple cider vinegar
1 egg

Pre-heat oven to 350 degrees.

Mix the sugars, pumpkin pie filling, vanilla extract, olive oil, apple cider vinegar and egg in a mixing bowl. In a 2nd bowl mix flour, baking soda, baking powder, salt and pumpkin pie spice. When both bowls of ingredients are individually mixed, combine the sugar mixture into the flour mixture and mix thoroughly. The batter will be thick, much like a muffin mix.

Line your cupcake pan with liners and divide batter evenly between them. I found that the batter makes 12 perfect large cupcakes.

Bake for 25 minutes or until a toothpick poked into the center of one of the cupcakes, comes out clean. 

Transfer to a rack, and let cool completely before frosting.


3 cups powdered Sugar
1/3 cup vegan butter (we love smart balance)
1 tsp vanilla extract
1 tsp cinnamon
2 tbsp plain almond milk

Combine all of the frosting ingredients in a bowl, mix with an electric mixer on low speed to start, working up to a regular speed, keep mixing until frosting is smooth.
Spoon frosting into a bag and pipe on top of the cupcakes.

Sprinkle with crushed pecans and cinnamon sugar.

This frosting is super rich and oh so sweet and delicious! 

In my wildest dreams, I wish that these were fat and calorie free as well :) But not everything in life can be perfect... right? 

I will say that the cupcakes bake quite thick, but not as thick as a muffin. 

The dairy free alternative that we prefer to use, there are several different options to choose from
Ahhh... Sugar sugar and more sugar
Just call me Betty Crocker!
If you bake these, you won't regret it!

I did tweak this recipe, but the original came from Loving it Vegan I did ask for her permission, before using her recipe on my blog, tweaks and all!
I hope you have a wonderful weekend, It's December, It's the final countdown to Christmas! Have a wonderful weekend.
Tammy x

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