Eggless Pumpkin Cupcakes with Spiced butter cream Frosting

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Baking Partners,as I mentioned in my Pumpkins chocolate chip muffins had suggested three recipes out of which this is the second mentioned  recipe and suggested by me from Made just Right and the original recipe makes 24 cupcakes.I have halved the recipe to make 12 and the halved measure are listed below.Thanx Swathi @ Zesty South Indian Kitchen for the wonderful opportunity and am happy they tasted awesome.My kids just loved each bite of the cupcakes.The recipe calls for apple cider vinegar and I think that enhanced the texture of the cupcakes as they were extremely soft like pillows (see pics for texture).My kitchen was filled with the aroma of spices,when baked.The butter cream frosting is also spiced.So,if you have pumpkins resting in your pantry after your pumpkin patch and carvings,do try this out for your dear ones !!



Ingredientsfor cake batter all purpose flour 1 1/2 cup (refer notes)cinnamon 3/4 tsp dried ginger 1/2 tsp
cardamom powder 1/3 tsp
Nutmeg, ground 1/4  tspbaking powder 1 tspbaking soda 3/4 tsp pumpkin/squash purée 11/4 cup  unsalted butter(room temperature) 1/3 cup light brown sugar 1/4 cup cane sugar 1/2 + 1/3 cupSoymilk, Plain or regular whole milk 1/2 cup salt 1/2tsp apple cider vinegar 1 tsp vanilla extract 1 tsp 
For spiced buttercream unsalted butter 1/4 cup vanilla extract 1/2 tsp powdered sugar, sifted 1 cup cinnamon 1/4 tsp nutmeg, ground 1/8 tsp maple syrup, pure 1 tbsp soymilk,plain or regular whole milk 1 tbsp



MethodFor Cupcake Batter:-Preheat oven to 350 degrees F, and line 12 cupcake liner in a cupcake pan.Spray vegetable oil lightly.- In a medium bowl, sift together flours, spices, baking soda and powder. Stir to mix together and set aside.- In a stand mixer (or with a hand blender) cream the unsalted butter until smooth and creamy.-Add in the brown sugar, cane sugar, and vanilla extract and mix on a higher speed until fluffy.- Add in the pumpkin/squash puree, salt, vinegar, and half of the soy milk/whole milk. In 1/2 cup increments add in the flour/spice mixture, also adding in the remaining soy milk in between additions. Be sure to stop the mixer and scrape down the sides of the bowl and give it one more good mix to be sure all ingredients are well incorporated.



- Fill the cupcake liners about 2/3 full with batter with a spoon or ice cream scoop and bake for about 20-25 minutes. Check them at about 18-20 minutes and give a light press with the tip of your finger, if it springs back they are done, if not- bake them for a few more minutes. They will be a beautiful golden color when finished as well.(mine got done at 23 minutes)-Remove from oven & cool on wire rack.Cool completely before frosting.
For the frosting:-Use a mixer to cream the unsalted butter until smooth. Add in the vanilla extract, maple syrup, and soy milk/whole milk and mix until combined.On a low speed, slowly add in the powdered sugar and spices and mix well after each addition. Keep mixing until all is well incorporated and the frosting is smooth and fluffy.
-Use a ziploc bag or pastry bag to make designs and patterns.I was short of time(as kids were waiting eagerly) to draw designs and had to finish scooping with a zipoloc bag and so no patterns.


Servings~ 12 muffins
NOTES
* You can use all purpose flour alone but I have used wheat flour 1 cup + all purpose flour 1/2 cup increasing the baking soda to another 1/4 tsp more.* I have used regular whole milk.* I used canned pumpkin puree,but you can use homemade pumpkin puree too.


Sending this to Baking Partners @ Zesty South Indian Kitchen ,Cooking with whole food -wheat flour hosted by Soumya @ Nivedhanam,Halloween Fiesta @ Cooks Joy , B-O-O-O Halloween hosted by Anu @ Anu's Healthy Kitchen