Vegan Butternut Squash Cupcakes with Maple Cream Cheese Frosting
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Vegan Butternut Squash Cupcakes with Maple Cream Cheese Frosting

Author Veg Life Staff

Ingredients

  • FOR THE BUTTERNUT SQUASH CUPCAKES:
  • 6 Tbl Vegan/Non-Dairy Margarine
  • 3/4 C Sugar
  • 1/4 C plus 2 Tbl Mott's® Original Applesauce
  • 3/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 tsp Pumpkin Pie Spice OR (1/4 tsp each of ground ginger ground cinnamon & ground nutmeg)
  • 1-1/4 C All Purpose Flour
  • 6 Tbl Almond Milk PLUS 1-1/2 Tbl Apple Cider Vinegar allow to sit until bubbly - about 5 minutes or so, or white
  • 1 C Butternut Squash peeled and grated
  • 1/4 C Walnuts Chopped
  • *
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • 1/4 C Vegan/Non-Dairy Margarine softened
  • 1-1/2 oz . Vegan Cream Cheese
  • 2 C Powdered Sugar
  • 1-2 Tbl Almond Milk
  • 3/4 tsp Maple Syrup
  • *
  • FOR TOPPING:
  • 1/4 C Walnuts chopped

Instructions

  • Preheat oven to 350 degrees.
  • Prepare a cupcake pan with liners and set aside.
  • Prepare buttermilk mixture by add vinegar to almond milk and allow to sit while you get the rest of the recipe together.
  • In the bowl of an electric mixer, add the softened margarine and sugar. Cream together until light and fluffy. Add the Mott's® Original Applesauce.
  • In a separate bowl, whisk together the dry ingredients.
  • Alternately add the buttermilk mixture with the dry ingredient mixture, scraping down the sides of the bowl as you go.
  • Fold in the grated squash and walnuts by hand.
  • Using an ice cream scoop, fill cupcake liners 3/4 full.
  • Bake for 15-20 minutes or until a toothpick inserted comes clean.
  • Allow to cool completely.
  • To make the maple buttercream frosting, place the cream cheese and margarine in the bowl of an electric mixer on medium speed until light and fluffy.
  • Reduce the speed to low and add the powdered sugar, almond milk and maple syrup. Beat until smooth and creamy.
  • If it seems to thick to spread, add more almond milk. Too thin? Add more powdered sugar.
  • Frost the cupcakes and sprinkle with the chopped walnuts.
  • Serve immediately or cover and refrigerate to store.