Vegan Carrot Cake Cupcakes

Short Description

These vegan carrot cake cupcakes are moist, tender, and infused with warm spices. Topped with a luscious vegan cream cheese frosting, they offer a delightful balance of sweetness and spice, making them perfect for any occasion. Whether you’re hosting a gathering or simply indulging in a sweet treat, these cupcakes are sure to impress.​

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of freshly grated carrots, applesauce, and warm spices ensures each bite is rich and satisfying.
• Vegan-Friendly: Made without any animal products, these cupcakes are suitable for those following a plant-based diet.
• Easy to Prepare: With straightforward ingredients and steps, this recipe is accessible even for novice bakers.
• Customizable: Easily adapt the recipe with your favorite add-ins like nuts, raisins, or coconut flakes.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just because, these cupcakes are a delightful treat.​

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup brown sugar
• ½ cup white sugar
• ½ cup vegetable oil
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1 ½ cups finely grated carrots
• ½ cup chopped walnuts (optional)
• For the frosting:
  • ½ cup vegan butter, softened
  • 8 oz vegan cream cheese, softened
  • 2-3 cups powdered sugar
  • 1 teaspoon vanilla extract​

Directions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the brown sugar, white sugar, vegetable oil, applesauce, vanilla extract, and apple cider vinegar. Mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the grated carrots and chopped walnuts, if using.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. For the frosting, beat the vegan butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
10. Once the cupcakes are completely cool, frost them as desired.​

Servings and Timing

• Servings: 12 cupcakes
• Preparation Time: 15 minutes
• Cooking Time: 20-25 minutes
• Total Time: 35-40 minutes​

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Nut-Free: Omit the walnuts or replace them with sunflower seeds for a nut-free version.
• Add-Ins: Incorporate raisins, shredded coconut, or crushed pineapple for added texture and flavor.
• Spice Level: Adjust the amount of cinnamon and nutmeg to suit your taste preferences.​

Storage/Reheating

• Storage: Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw at room temperature before frosting and serving.
• Reheating: If desired, bring refrigerated cupcakes to room temperature before serving to enhance flavor and texture.​

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in the refrigerator. Frost them on the day you plan to serve for the best texture.​

Can I use a different type of oil?

Absolutely. While vegetable oil is recommended, you can use other neutral oils like canola or sunflower oil.​

Is it necessary to peel the carrots?

Peeling the carrots is recommended to ensure a smoother texture and to remove any bitterness from the skin.​

Can I use store-bought vegan cream cheese?

Yes, store-bought vegan cream cheese works well for the frosting. Ensure it’s softened to room temperature before mixing.​

How can I make the frosting thicker?

If the frosting is too soft, add more powdered sugar gradually until the desired consistency is achieved.​

Can I make these cupcakes without frosting?

Certainly. The cupcakes are delicious on their own and can be enjoyed as muffins.​

What can I use instead of applesauce?

Mashed ripe bananas or dairy-free yogurt can be used as alternatives to applesauce.​

How do I prevent the cupcakes from being too dense?

Avoid overmixing the batter and ensure your baking powder and baking soda are fresh for proper leavening.​

Can I double the recipe?

Yes, you can double the ingredients to make 24 cupcakes. Adjust the baking time as needed and monitor for doneness.​

Conclusion

These vegan carrot cake cupcakes offer a perfect blend of wholesome ingredients and indulgent flavor. With their moist crumb, aromatic spices, and creamy dairy-free frosting, they provide a delightful treat that satisfies both plant-based eaters and traditional dessert lovers. Whether served at celebrations or enjoyed as an everyday sweet, these cupcakes are a reliable and crowd-pleasing option. Their ease of preparation and adaptability make them a must-have in your vegan baking repertoire.

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