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–+ servings
edible plant themed cupcake designs

Plant 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 pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 electric mixer or stand mixer
  • 1 toothpick
  • 1 Cooling rack
  • 1 piping bag with round or star tip

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsweetened applesauce
  • 1/3 cup vegetable oil
  • 3/4 cup unsweetened almond milk room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar or apple cider vinegar
  • 1/2 cup finely grated carrot tightly packed
  • 1/4 cup very finely chopped spinach leaves packed blanched and squeezed dry
  • 1/2 cup vegan butter softened
  • 2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 2–3 tablespoons unsweetened almond milk
  • 1/4 teaspoon matcha powder or green food coloring optional
  • 6 chocolate cookies crushed for “soil”
  • 12 small sprigs fresh mint washed and dried or small edible flower decorations

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
  • In a medium bowl, whisk together the applesauce, vegetable oil, almond milk, vanilla extract, and vinegar.
  • Pour the wet mixture into the dry ingredients and whisk gently until just combined and no large streaks of flour remain.
  • Fold in the grated carrot and finely chopped spinach with a spatula until evenly distributed without overmixing.
  • Divide the batter evenly among the 12 cupcake 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.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, beat the softened vegan butter with an electric mixer until light and creamy.
  • Gradually add the powdered sugar to the butter, mixing on low speed until incorporated, then increase to medium speed until smooth.
  • Mix in the vanilla extract and 2 tablespoons of almond milk, adding an extra tablespoon only if needed to reach a smooth, pipeable consistency.
  • For green “plant” frosting, beat in the matcha powder or a few drops of green food coloring until the desired shade is reached.
  • Once the cupcakes are fully cool, transfer the frosting to a piping bag fitted with a round or star tip.
  • Pipe a small swirl of frosting on each cupcake, leaving a shallow well in the center if desired.
  • Sprinkle crushed chocolate cookies over the frosting to resemble “soil.”
  • Insert a small mint sprig or edible flower into the center of each cupcake to look like a plant growing from the soil.

Notes

For best results, ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting and sliding off, and avoid overmixing the batter so the cupcakes stay light and tender rather than dense. If using matcha, start with a small amount and taste as you go since it can become bitter, and always squeeze spinach very dry before adding so it does not water down the batter. You can bake the cupcakes a day ahead and store them in an airtight container at room temperature, then frost and decorate just before serving so the “soil” stays crisp and the mint sprigs remain fresh.
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