Vegan Carrot Cake Cupcakes
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Spatula
- 1 box grater or food processor
- 1 muffin pan 12-cup
- 12 paper cupcake liners
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
Ingredients
- 210 gram all-purpose flour
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 8 gram baking powder
- 3 gram baking soda
- 3 gram fine sea salt
- 4 gram ground cinnamon
- 1 gram ground nutmeg
- 1 gram ground ginger
- 120 milliliter unsweetened non-dairy milk
- 120 milliliter unsweetened applesauce
- 80 milliliter neutral vegetable oil
- 10 milliliter vanilla extract
- 200 gram finely grated carrots packed
- 50 gram chopped walnuts or pecans optional
- 40 gram raisins optional
- 113 gram vegan butter softened
- 113 gram vegan cream cheese softened
- 240 gram powdered sugar sifted
- 5 milliliter vanilla extract
- 1 gram fine sea salt
Instructions
- Preheat the oven to 175°C (350°F) and line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In a separate bowl, whisk together the non-dairy milk, applesauce, vegetable oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined and no dry streaks of flour remain.
- Fold in the grated carrots and, if using, the chopped nuts and raisins, being careful not to overmix the batter.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Remove the muffin pan from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and let them cool completely for at least 25 minutes before frosting.
- To make the frosting, beat the softened vegan butter and vegan cream cheese together in a bowl until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and salt, beating until the frosting is thick, smooth, and fluffy.
- Once the cupcakes are completely cool, pipe or spread the vegan cream cheese frosting on top of each cupcake.
- Garnish with a sprinkle of chopped nuts or a light dusting of cinnamon if desired, then serve.
Notes
For best texture, grate the carrots finely so they soften fully during baking and distribute evenly through the batter, and be sure not to overmix once the flour is added to keep the cupcakes tender. Using room-temperature non-dairy milk and softened vegan butter and cream cheese helps the batter and frosting come together smoothly without curdling. If your frosting seems too soft, chill it for 15–20 minutes before piping; if too stiff, add a teaspoon of non-dairy milk at a time to loosen. These cupcakes keep well covered in the refrigerator for up to 3 days; let them sit at room temperature for 10–15 minutes before serving for the best flavor and texture.
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