Vegan Carrot Cupcakes
Our vegan carrot cake cupcakes are heaven on earth! Moist, delicious, and completely vegan. The "cream cheese" frosting is like icing on the cake. Nom...nom...nom
Ingredients
For the Cupcakes:
- 1 cup Cake flour sifted
- ½ cup All purpose flour sifted
- 1 tsp Baking powder sifted
- 1 tsp Kosher salt sifted
- 1 tsp Baking soda sifted
- 2 tsp Ground cinnamon sifted
- ¼ tsp Ground gloves sifted
- ½ tsp Ground nutmeg sifted
- 1 cup Dark brown sugar
- ¼ cup Granulated sugar
- 1 tsp Vanilla extract
- 2 cups Carrots finely grated & squeezed
- ¾ cup Grapeseed oil
- 5 oz. Vanilla vegan yogurt room temperature
- 2 Neat eggs
For the "Cream Cheese" Frosting:
- 8 oz. Unsalted vegan butter room temperature
- 8 oz. Vegan cream cheese room temperature
- 2 tsp Vanilla extract
- 4 cups Powdered sugar sifted
- Pinch of salt
- 1 tbsp. Lemon juice
Instructions
Carrot Cake Cupcakes:
- Preheat the oven to 350 degrees F. Line a cupcake tin with cupcake liners.
- Whisk cake flour, all purpose flour, ground cinnamon, ground nutmeg, ground gloves, baking powder, baking soda, and salt in a medium size bowl. Set aside.
- Grate the carrots and remove access liquid by squeezing the carrots out.
- Using an electric mixer on medium speed, beat the brown sugar, vanilla extract, vegan yogurt, granulated sugar, and neat eggs until a pale and thick consistency is noticed.
- Reduce the electric mixer to a low-medium speed and slowly add in the grapeseed oil followed by the dry ingredients. Mix until well combined. Remove cupcake batter from mixer and fold in the grated carrots.
- Divide the batter evenly between the cupcake liners. Bake for 15-18 minutes or until inserted toothpick comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
For the "Cream Cheese" Frosting:
- Add the vegan butter and vegan cream cheese to an electric mixer with the paddle attachment. Whip for a few minutes on medium-high speed until silky smooth.
- Scrape the sides of the bowl. In small batches add the powdered sugar. Mix on low speed. Add in the vanilla extract, lemon juice, and pinch of salt. Once all combined, turn the mixer to medium-high speed and whip the frosting until fluffy. (about 3-4 minutes)