The holidays are here and there is nothing better than getting to make everything with pumpkin flavor, cinnamon, and nutmeg. Whether you love pumpkin spice mochas or pumpkin pie, these Autumn spice cupcakes with a turmeric and cinnamon frosting are sure to hit the spot.
They are perfect all year round but my daughter and I go nuts for making these for the holidays. The first time I made these we knew we didn’t make enough because we were sure they would get eaten up so fast that we had to rush back to the kitchen to make a second batch.
I used one of my favorite home crafted vanilla cupcake recipes that I was able to turn into s rich and flavorful Autumn cupcake.
This recipe is easy and simple to follow. They are also egg-less and cream free. There is no special ingredient needed for these fluffy cupcakes. All the simple ingredients work together to make a fluffy and rich cupcake without the eggs. To get that amazing flavor and color I add allspice, cinnamon, and nutmeg with a few drops of orange food coloring.
These cupcake also cook in only 23 minutes. I love how simple this recipe is and how great the results turn out every time. My friends and family all love the way these taste and couldn’t tell that no eggs were used. They were all very pleasantly surprised.
My favorite part of these is the frosting added on top. I like to use Pillsbury cream cheese frosting which is surprisingly vegan and very delicious. To give it a warm flavor, I add a little bit of cinnamon and turmeric. The turmeric adds a nice flavor as well as a subtle color to the frosting. I top everything off with a light cinnamon and sugar mixture sprinkled on top the frosting.
Vegan Autumn Spice Cupcakes With Turmric and Cinnamon Frosting
- 2 Cups Flour
- 1 Cup Sugar
- 1/2 Cup Vegan Butter
- 1 Tbs Baking powder
- 1 Cup Almond milk
- 1 Tbsp Apple cider vinegar
- 1 tsp. Cinnamon
- 1/2 tsp. Allspice
- 1/2 tsp. Nutmeg
- 1/2 tsp. Ground ginger
- Pre hear oven to 350°
- Mix butter and sugar in a bowl until smooth.
- In a seperatw bowl, mix flour, baking soda, salt, and all your seasoning ingrediants. Combine both bowls.
- In a small bowl, mix almond milk, vanilla extract, and vinigar. Add that mixture to your larger bowl.
- Mix everything until mixture is compleatly mixed and smooth.
- Add your batter to your cupcake pan and place in the oven for 23 minuts.