Archive for October, 2011

October 27, 2011

Vegan Pumpkin Spice Latte Cupcakes

Even though it may appear that I’ve vanished from the face of the earth, I am in fact still breathing and present. Due to midterms, filming on weekends and a reoccurring cold, I haven’t been able to spend much time blogging or baking. Although I did make my way into the kitchen this past week to cook up something fall-esque.

Pumpkin Spice Lattes from Starbucks are a popular beverage during the jack-o-lantern season. Taking into account their popularity, I did some researching and stumbled upon a recipe for Pumpkin Spice Latte Cupcakes. Since I prefer to bake vegan, I vegan-ized these little treats and made a dairy-free, animal cruelty-free delectable creation.

Did you know that I’ve never made a vegan frosting before until having baked these cupcakes? I’m not a big fan of frosting in general, which is why no frosting recipes (or recipes requiring frosting) have ever appeared on CoffeeVanilla until now. I’ll be one to admit that this frosting has slightly changed my perspective on frosting.

Vegan Pumpkin Spice Latte Cupcakes

Original recipe from here.

Makes 2 dozen cupcakes


2 2/3 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. ginger

1/8 tsp. nutmeg

1/8 tsp. cloves

1 tsp. salt

1 15 oz can pumpkin puree (not pumpkin pie mix)

1 cup granulated sugar

1 cup packed brown sugar

1/2 cup vegetable oil

1/2 cups unsweetened applesauce

4 tbsp. ground flax seed

6 tbsp. water

6 tbsp. espresso

About 1/2 cup espresso (for brushing on the cupcakes)


2 cups confectioners sugar

1/2 cup Earth Balance, room temperature*

1-2 tbsp. water

Preheat your oven to 350 degrees Fahrenheit. Line two muffin tins with muffin liners, or spray with non-stick cooking spray.

In a large bowl mix together pumpkin puree, sugar, brown sugar, oil, applesauce, flax seed, water and 6 tbsp. espresso. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix the ingredients together until fully combined.

Evenly spoon the batter into your prepared muffin tins. Bake the cupcakes for about 18-20 minutes. The cupcakes should be golden brown and a tooth-pick inserted in the center should come out clean. Using a pastry brush (or spoon), brush the remaining espresso over the cupcakes. Allow the espresso to sink in. Let the cupcakes to cool for about 20 minutes before preceeding.


In a mixing bowl, combine the Earth Balance and confectioner’s sugar. Using an electric mixer, mix the two ingredients together. Add 1 tbsp. of water and mix. Continue to add more water if needed to create a thick, smooth frosting. Spread the cooled cupcakes with the frosting.

*I like to leave my Earth Balance out on my kitchen counter when I first begin baking so that it will be softened by the time I get to making the frosting.