NouCuisine • Killer Pumpkin Port Cupcakes with Cream Cheese Frosting recipe by miyokos

Killer Pumpkin Port Cupcakes with Cream Cheese Frosting



SERVES 18PREP COOK

Cupcakes

1cup

canned pumpkin

1cup

sugar

cup

ruby red Port

teaspoon

cinnamon

1tablespoon

fresh ginger, grated

¼teaspoon

nutmeg, grated

½cup

European Style Cultured Vegan Butter melted

cups

almond milk

2cups

AP flour

1tablespoon

baking powder

¼teaspoon

sea salt

4teaspoons

apple cider vinegar

  1. Preheat the oven to 350°F

  2. In a bowl, combine the canned pumpkin, sugar, ruby red Port, and spices and mix well with a whisk or wooden spoon.


  3. Add in Miyoko’s Cultured European Style Vegan Butter and almond milk and mix well.


  4. In a separate bowl, sift together the AP flour, baking powder, and sea salt. Use a wire whisk to beat in the flour, and mix well for 60s or more until no lumps appear. Finally, whisk in the apple cider vinegar.


  5. Line muffin tins with paper liners of choice. Using an ice scream scooper, fill 18 liners almost to the top.


  6. Bake until lightly browned and the top is springy to the touch (25 minutes).

Frosting

8oz

Miyoko’s Classically Plain Cream Cheese

8oz

European Style Cultured Vegan Butter room temperature

1cup

powdered sugar

¼cup

maple syrup

1teaspoon

vanilla

  1. Place all ingredients in a stand mixer and whip until light, creamy, and fluffy.