PREP TIME15 mins
COOK TIME18 mins
TOTAL TIME33 mins
SERVINGS12
CALORIES249.7 kcal
INGREDIENTS
For the Cupcakes
- 1 ½ cups whole wheat pastry flour
- 3/4 cup organic cane sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 1 cup water
- 1 tablespoon ground flaxseed
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoon vanilla
For the Frosting
- 3 cups organic powdered sugar
- 2/3 cup cocoa powder
- ½ cup raw cashew butter
- 6 to 8 tablespoons non-dairy milk
- 1 teaspoon vanilla
INSTRUCTIONS
Make the Cupcakes
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Preheat your oven to 350° F. Line a 12 cup cupcake pan with parchment cupcake liners. Alternately, you can use a silicone cupcake pan.
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Sift together into a medium bowl the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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Whisk together the pumpkin puree, water, flaxseed, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and whisk together just until combined. Don’t over mix the batter.
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Transfer the batter into a 12 cup cupcake pan. I’ve found that the easiest way to transfer the batter to the cupcake pan is with a cookie scoop.
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Bake the cupcakes for 15 to 20 minutes, until a toothpick inserted into the middle of one comes out clean.
Make the Frosting
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Mix together all frosting ingredients with an electric mixer. Start with 6 tablespoons of nondairy milk and add more a tablespoon at a time until the frosting is the desired consistency.
NOTES
This makes a large amount of frosting to pipe onto the cupcakes. If you want a thinner layer of frosting, make half the frosting recipe.
NUTRITION
Serving: 1cupcakeCalories: 249.7kcalCarbohydrates: 50.7gProtein: 5.3gFat: 4.5gSodium: 228.9mgFiber: 5.8gSugar: 28.3gVitamin A: 1052.08IUVitamin C: 0.22mgCalcium: 34.99mgIron: 1.93mg