Don't bother telling your friends that these vegan carrot cake cupcakes are vegan, because they're so delicious it will make no difference. The cupcakes are light and moist, and the creamy vegan buttercream frosting finishes them off in high style.
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Things you need
- 2 1/2 cups flour
- 1/2 cup applesauce
- 1 1/2 tsp. baking powder
- 2 tsp. baking soda
- 3/4 cup extra fine sugar
- 1/2 tsp. nutmeg
- 1 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 cup vegetable oil
- 1 cup crushed pineapple
- 2 cups grated carrots
- Paper muffin cups
- 1/2 cup margarine, softened to room temperature
- 1/2 cup shortening or butter substitute, softened to room temperature
- 3 1/2 cups vegan powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 cup soy milk
Preheat the oven to 325 degrees.
Place the applesauce in a small mixing bowl and stir in the baking powder. Mix it thoroughly and set it aside.
Combine the flour, sugar, baking soda, cinnamon, salt and nutmeg in a large mixing bowl and mix well. Add the crushed pineapple grated carrots, oil and applesauce mixture. Blend thoroughly.
Spoon the batter into cupcake tins lined with paper muffin cups and bake the carrot cake muffins for 30 minutes.
Remove the muffins from the oven and allow them to cool before frosting them with buttercream frosting. (See recipe below.)
Frost the cupcakes generously with vegan buttercream frosting, and serve.
Vegan Carrot Cake Cupcakes
Place the shortening and margarine or butter substitute in a bowl and let them warm to room temperature. Mix them together with a fork until they're completely blended.
Add the vegan powdered sugar a little at a time until all of the powdered sugar is incorporated. Continue beating until the frosting is fluffy.
Stir in the pure vanilla extract and the soy milk and whip it by hand for another 4 to 5 minutes.
Frost the vegan carrot cake cupcakes, and store any remaining buttercream frosting in the refrigerator.