Pumpkin Spice Cupcakes

From the Silk test kitchen

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Servings
12
Total Time
45 min

Pumpkin Spice Cupcakes
Ingredients

Cupcakes

  • 1/2 cup (125 ml) margarine (or butter), room temperature
  • 1/2 cup (125 ml) sugar
  • 1/2 cup (125 ml) light brown sugar
  • 2 Tbsp (30 ml) molasses
  • 1/3 cup (75 ml) canned pumpkin purée
  • 1 tsp (5 ml) vanilla
  • 2 cups (500 ml) sifted flour
  • 2 1/2 tsp (12 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 2 tsp (10 ml) cinnamon
  • 2 tsp (10 ml) ginger
  • 1/2 tsp (2 ml) cardamom
  • 1/4 tsp (1 ml) nutmeg
  • 3/4 cup (175 ml) Silk soy, almond or coconut beverage, any flavour except Chocolate

Old-Fashioned Frosting

  • 2 cups (500 ml) powdered sugar
  • 2 Tbsp (30 ml) margarine (or butter), softened
  • 1/2 tsp (2 ml) vanilla
  • 2-3 Tbsp (30-45 ml) Silk soy, almond or coconut beverage, any flavour except Chocolate 

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Preparation
  • Prepare cupcakes
  • Preheat the oven to 180°C (350°F).
  • In a large bowl, beat the margarine (or butter) until creamy, about 1 minute. Add the sugars and molasses and beat an additional 3-4 minutes, until light and fluffy. Add the pumpkin and vanilla and beat 30 seconds more. 
  • Sift the pre-sifted flour, baking powder, salt, cinnamon, ginger, cardamom and nutmeg into a medium-sized bowl. Add the flour mixture and the Silk to the pumpkin mixture in several alternating additions, beginning and ending with the dry ingredients. Mix gently with a rubber spatula after each addition; do not over mix.
  • Scoop batter into paper-lined muffin tins and bake for 20 minutes.
  • Cool completely before frosting.
  • Prepare old-fashioned frosting
  • Beat the powdered sugar, butter (or margarine), vanilla, and 2 tablespoons (30 ml) of Silk together in a bowl until creamy and spreadable. Add additional Silk if needed.
  • Spread on cooled cupcakes.