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–+ servings
vintage floral vegan cupcakes

Hippie Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup rolled oats
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins
  • 1/4 cup grated carrot firmly packed
  • 1/4 cup grated zucchini firmly packed and patted dry
  • 2 large eggs at room temperature
  • 1/2 cup plain Greek yogurt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoon milk plus more as needed
  • 4 ounce cream cheese softened
  • 2 tablespoon unsalted butter softened
  • 1 1/2 cup powdered sugar sifted
  • 1/2 teaspoon vanilla extract for frosting
  • 2 tablespoon finely chopped mixed dried fruit for garnish
  • 1 tablespoon toasted sunflower seeds for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Stir the oats, shredded coconut, walnuts, raisins, grated carrot, and grated zucchini into the dry mixture until evenly coated.
  • In another bowl whisk the eggs, Greek yogurt, vegetable oil, vanilla extract, and milk until smooth.
  • Pour the wet mixture into the dry mixture and gently fold with a spatula just until no dry spots remain, avoiding overmixing.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the tin and let them cool completely on the wire rack for at least 25 minutes before frosting.
  • While the cupcakes cool, beat the softened cream cheese and butter together in a small bowl with a mixer until creamy and smooth.
  • Gradually add the powdered sugar and 1/2 teaspoon vanilla extract to the cream cheese mixture, beating until fluffy, adding 1–2 teaspoons of milk if needed for a spreadable consistency.
  • Once the cupcakes are completely cool, spread or pipe the cream cheese frosting over the tops of each cupcake.
  • Sprinkle the frosted cupcakes with chopped dried fruit and toasted sunflower seeds for a colorful, “hippie” topping.

Notes

For best results, squeeze excess moisture from the grated zucchini with a paper towel so the cupcakes bake up tender rather than soggy, and avoid overmixing the batter to prevent toughness. Toasting the nuts and seeds lightly in a dry pan deepens their flavor, and you can swap in other add-ins like chopped dates, pecans, or chocolate chips to suit your taste. If your frosting becomes too soft, chill it for 10–15 minutes before piping, and store finished cupcakes covered in the refrigerator for up to three days, letting them sit at room temperature for about 20 minutes before serving so the texture and flavors shine.
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