Fall might be my favourite time to get in the kitchen and do some baking. Even though we bake all year long around here, there is something about sweater weather that just hits different. So light a handle, put on your coziest sweater and let's get to baking.
This past year, we spent a long time working on elevating our cake mixes. Everything we make in-store comes from our vanilla or chocolate cake mix. They are the perfect base for all things. Since fall wouldn't be complete without something pumpkin, we're starting off our blog with a classic pumpkin cupcake. You can find the Vanilla Cake Mix here.
This recipe is super simple and easy to make. You can have this ready to go in an hour. We also have substitutions to make them dairy-free or vegan so they can cater to any specialty diet.
Ingredients
Cake Ingredients:
1 package of Superior Bakes Vanilla Cake Mix
4 eggs (vegan: substitute with a flax egg or egg alternative)
½ cup olive oil
1 tsp pumpkin pie spice
1/2 cup canned pumpkin puree
Icing ingredients:
1/2 cup unsalted butter
1/4 cup cream cheese
½ cup icing sweetener of choice (we like stevia, erythritol, or monk fruit)
1 tsp vanilla extract.
pumpkin pie spice & pepitas
**for vegan or dairy-free substitute egg replacer for eggs, non-dairy spread for butter, and omit cream cheese**
Directions
1. Preheat oven to 350°.
2. Combine cake ingredients with a whisk/stand mixer until the mixture is smooth, thick, and free from clumps.
3. Line muffin tin with 12 liners, filling just above halfway with batter.
4. Bake for 25-35 minutes and allow to cool completely.
5. Combine icing ingredients with an electric/stand mixer. Increase speed slowly until the icing becomes light and fluffy.
6. Pipe/spread icing on cupcakes and garnish as desired.
7. Enjoy for up to 5 days in the fridge or 3 months in the freezer!
