Soft & Fluffy Pumpkin Cupcakes

Instructions

Let's bake those pumpkin cupcakes:

Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with cupcake liners. If you're using paper liners, give them a light spray or brush with oil.
In a large mixing bowl, whisk together the wet ingredients until they're nicely combined. Then add the dry ingredients to the same bowl and mix until everything's blended together. Remember, a few lumps in the batter are perfectly fine.
Scoop the batter into your muffin pan, filling each cup about two-thirds full.
Pop those cupcakes into the oven for 22-27 minutes. To check if they're done, insert a toothpick into the center of a cupcake - it should come out clean or with just a few moist crumbs, not wet batter.
Let your cupcakes cool in the pan for about 15 minutes, then move them to a cooling rack.

Now, let's frost and decorate:

In a large bowl, beat the butter until it's light and fluffy. Add the vegan cream cheese and mix until just combined (about 30 seconds). Gradually add the sugar and beat until the frosting firms up. Remember, don't overmix, or it might soften again. If needed, add more powdered sugar for a firmer frosting. Chill until you're ready to frost.
Once the cupcakes are fully cooled, use a spatula or piping bag to generously frost them. Sprinkle some extra pumpkin spice and top them with mini pumpkins or anything else you fancy.
Serve those cupcakes straight away. You can keep the unfrosted ones in an airtight container at room temperature for up to 3 days. If they're frosted, store them in the fridge for up to 5 days. To freeze, store the unfrosted cupcakes in a freezer-safe container for up to 1 month (keep the frosting separately) and thaw them to room temperature before serving.