The days are getting a bit shorter and the nights a bit cooler. I’m remiss to say, but I believe fall is on the way. One thing I do love about autumn approaching is the ability to bake my days away. There’s something truly comforting about a warm kitchen filled with the sweet scent of a freshly baked sweet treat. And let me tell you…my kitchen smelled like fall heaven while these scrumptious dairy-free Honey Pumpkin cupcakes were baked.
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Dairy-Free Honey Pumpkin Cupcakes
Warmly spiced and naturally sweetened, these honey pumpkin cupcakes are fluffy and moist. Topped with a smooth, sweet, and slightly tangy whipped dairy-free cream cheese buttercream frosting that will make you consider licking every spoon, beater, spatula, and bowl clean. This small-batch naturally sweetened honey pumpkin cupcake recipe is an easy and totally delicious fall sweet treat.
National Honey Month with BeeMaid Honey
Did you know that September is National Honey Month? It only makes sense to celebrate with a delectable dessert and I’ve fallen head over heels in love with Bee Maid Honey. Bee Maid Honey is Canadian-owned and produced honey co-op since 1954. That means that they source the highest quality honey from over 300 Western Canadian Beekeepers. Each and every bottle is quality assured and stamped “Proudly Owned by Canadian Beekeepers.”
How To Use Honey In Baking
I’m no stranger to sugar. This is a dessert blog after all. With that said, anytime I can use honey instead of refined sugar in a sweet treat, count me in! This recipe, much like my Honey Lavender Cupcakes and Lemon Poppy Seed Donuts, uses honey in both the batter and the frosting. And let me tell you, these honey pumpkin cupcakes are quite possibly my new favorite cupcake!
Small-Batch Honey Pumpkin Cupcake Batter
Life is busy. I get it. Back to school. Autumn cleaning. The hustle and bustle that fall always brings is so very real and so very stressful. And seeing as how life is busy, I kept this small-batch honey pumpkin cupcake batter super simple.
First, start by creaming together the butter and creamed honey. Let this mix together on high for 5 minutes until it’s smooth, fluffy, and lightened in texture and color. Next, add the canned pumpkin puree, egg white, and vanilla extract. Let this mix together on high for 2 minutes. Last, toss in all those dry ingredients and mix until just combined. There you have it! Super easy, super simple small-batch dairy-free honey pumpkin cupcake batter.
Easy Honey Cream Cheese Buttercream Frosting
Can you make a honey pumpkin cupcake without topping it with a sweet and slightly tangy cream cheese frosting?! Ya, I didn’t think so either! I’ve taken it a step up and added a touch of liquid honey to give the known and loved cream cheese frosting flavor a bit of depth that matches well with the cupcake.
Most frostings will state that the ingredients should be at room temperature but this recipe is good right from the fridge. Dairy-free cream cheese frosting can be on the softer side and seeing as how I like me a mile-high cupcake swirl, I start this buttercream off with cold butter and cream cheese.
To start with, cream the cold butter and cream cheese together with the shortening and creamed honey on high speed with the paddle attachment for 5 minutes. You want this to be light and fluffy before the remaining ingredients get added in. Next, add in the remaining ingredients and mix on low until combined then turn up to high and let it whip for another good 5 minutes.
Dairy-Free Honey Pumpkin Cupcakes
And there you have it folks, the easiest small-batch dairy-free honey pumpkin cupcakes. One might even call them healthy. There’s no refined sugar in the cupcake batter at all, just plain, simple, and delicious BeeMaid honey. These naturally-sweetened honey pumpkin cupcakes will make for the perfect cozy autumn afternoon sweet treat or perhaps even a Thanksgiving dinner dessert. I can’t wait for you to try them!
Baking With Honey
Here are a few fun honey recipes to try:
- Honey Lavender Cupcakes
- Lemon Poppy Seed Donuts
- Honey Blackberry Cake
- Honey Blondies by Salted Plains
- Honey & Oat Cookies by Occasionally Eggs
- Pecan Butter Tarts by Bee Maid Honey