Vegane Cupcakes mit Pumpkin Creamcheese Frosting

vegan cupcakes with pumpkin cream cheese frosting

Cupcakes are one of the big baking trends that have found their way to Europe from the USA. The fine tartlets, which are crowned with a creamy topping, have a long tradition there. Those with a sweet tooth and vegan cake lovers can now rejoice, because the following recipe is not only super delicious, but is also prepared without any animal products. The recipe was developed by Kristin, who works as a product manager at the trading company Veganz . Kristin is not only particularly imaginative when it comes to new recipes. She is also a fan of Lotao coconut blossom sugar , which is why I don't want to withhold this recipe from you: Gingerbread Cupcakes with Pumpkin Creamcheese Frosting!


(for 12 people)

for the dough:

for the frosting:

  • 200 ml soy drink
  • ½ pack. (19 g) vanilla pudding powder
  • 110g Tofutti Cream Cheese
  • 30g margarine
  • 50g powdered sugar
  • 30 g pumpkin puree
  • 1 pinch of salt
  • Cocoa nibs for decoration


  1. Dough: Mix sugar, salt, oil and vegetable drink into a uniform mixture. Mix the flour with the baking powder and also stir in the grated orange peel. Pour into muffin cups and bake at 165°C for 15 minutes.
  2. Frosting: Bring the soy drink to the boil, stir in the pudding powder according to the instructions. Chill the pudding. The ingredients for the cream should be at approximately the same temperature.
  3. Then mix everything with a hand mixer until you get a uniform, creamy mixture. When the mixture has cooled, it can be spread over the cold cakes.
  4. Decorate with cocoa nibs.Enjoy your meal!

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