Servings: 14 cupcakes
Calories: 413kcal
Equipment
- Mixing bowls
- Mixing spoons
- Hand grater
- measuring cups
- Measuring spoons
- cupcake tray
- cupcake liners
- Hand mixer or stand mixer
- Piping bag + Tips (optional)
Ingredients
Carrot Cake Cupcakes
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ½ cup oil
- ⅔ cup brown sugar
- 3 tablespoons white sugar
- 2 tablespoons ground flax seeds
- 1 teaspoon vanilla
- 1 cup carrots grated
- ½ cup applesauce unsweetened
- ¾ cup dairy free milk soy milk or coconut milk or oat milk recommended
- ¼ cup raisins
- ¼ cup pumpkin seeds rough chopped
Frosting
- 1 cup vegan butter
- 3 ½ cups powdered sugar
- 2-3 tablespoons dairy free milk
- ⅛ teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 350°F/180°C. Line a cupcake tray with paper liners, or spray with a neutral flavored cooking oil. Set this aside.
- Mix the dry ingredients. In a medium bowl, sift together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set this aside.
- Mix the wet ingredients. In a large bowl, whisk together the wet ingredients: Grated carrots, oil, dairy free milk, brown sugar, white sugar, ground flax seeds, vanilla, and applesauce. Add the raisins and pumpkin seeds if using.
- Combine. Using a spatula or large wood spoon, combine the dry ingredients into the wet. Mix this well to ensure everything is evenly distributed.
- Bake. Pour about a quarter cup of batter into each lined cupcake tray. That should fill them almost to the top. You should get about 12 to 14 cupcakes. Bake for 25 to 27 minutes, or until a toothpick inserted into the center pulls out clean.
- Cool. Remove them from the oven and allow the cupcakes to cool in the hot trays for about 10 minutes before removing them to a wire rack to fully cool. Don’t frost hot or even warm cupcakes! You want these to be room temperature when you touch the bottom of the cupcake.
- Make the frosting. In a large bowl with a hand mixer, or in a stand mixer with a whisk attachment, first cream the vegan butter on high speed for 3 to 5 minutes. You want this to get light and fluffy. Scrape down the sides and add the powdered sugar, vanilla, salt, 2 tablespoons of dairy free milk, and the apple cider vinegar. Mix on medium until everything is combined before mixing on high for another 3 minutes. Give it a taste and adjust if needed.
- Decorate. Decorate the cupcakes with a Wilton 1M tip to get similar results to the photos in this post. You can also use any other large frosting tip for different swirls. Or, if you want to go simple, use a spoon or knife to spread frosting on top. Sprinkle some more chopped pumpkin seeds on top and enjoy!
Notes
- How to Store
- Keep frosted cupcakes in the fridge for up to 5 days in an airtight container.
- Unfrosted cupcakes can be left on the countertop in an airtight container for up to 3 days.
- These baked, cooled, and frosted cupcakes can be frozen and kept in a freezer safe container for up to 2 months. Allow them to thaw on the countertop for a few hours before serving after being frozen.
Nutrition
Calories: 413kcal | Carbohydrates: 57g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 258mg | Potassium: 103mg | Fiber: 1g | Sugar: 43g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
Tried this recipe?Let us know how it was!