Dairy, Egg & Nut Free Pumpkin Cupcakes with Dairy Free Cream Cheese Frosting
1 stick dairy free margarine (Fleischmans Unsalted Recommended)
3/4 c. sugar
1 1/4 tsp vanilla
1 c. pumpkin puree
1 1/2 unbleached all purpose flour (can substitute gluten-free mix)
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/2 container dairy free Tofutti Cream Cheese Frosting
1 Tbsp soy or almond milk
1/2 stick dairy free margarine (Fleischmans Unsalted Recommended)
1/2 tsp vanilla extract
1 1/2 – 2 c. confectioners’ sugar
Preheat oven to 350° and line a 12 muffin cup or 24 mini muffin cup pan with paper liners. Set aside.
In a medium bowl, combine margarine, sugar and mix until creamed, light and fluffy. Add water, vanilla, and pumpkin puree; mix until thoroughly combined.
In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, ginger and salt (ie dry ingredients) with a wire whisk. Add to pumpkin mixture and thoroughly combine.
Divide batter evenly among muffin cups with cookie scooper. Bake 18-20 minutes or until cake tester comes out clean. Cool Completely.
Combine cream cheese, soy or almond milk, margarine and vanilla until smooth. Add 1 1/2 cups confectioners’ sugar, and add up to 2 cups if you desire a sturdier frosting. Chill 30 minutes before using.
When cupcakes are cooled and frosting is chilled, either dip the cupcakes into the DF cream cheese frosting or use a small butter knife to frost. Keep chilled in the fridge until ready to serve.
Recipe Developer’s Variation:
When I tested this recipe as I do most recipes prior to posting, I omitted the cinnamon, nutmeg and ginger and instead added 1 1/2 teaspoons of Chinese 5-Spice to the batter.
Chinese 5-Spice is a savory blend of spices including cinnamon, star anise, fennel seed, cloves, ginger and black pepper. The spices combined have warming properties and provide such deep and complex flavors to a dish.
I also added 1/8 tsp of ground cardamom to the DF cream cheese frosting, it was a perfect pairing to the spicy cupcakes.
Most spices should be used within 6-12 months depending on the spice for optimizing its full potential and freshness. I get most of my spice needs through www.savoryspiceshop.com.
Recipe courtesy of Kelly Rudnicki, www.foodallergymama.com