Healthy Vegan Carrot Cupcakes
User Reviews
5.0
21 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
43 mins
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Servings
12 Cupcakes
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Calories
187 kcal
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Course
Dessert
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Cuisine
International
Healthy Vegan Carrot Cupcakes
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Moist, sweet, and delicious vegan carrot cupcakes made using wholesome ingredients for a fantastic treat with NO guilt attached!
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Ingredients
For the vegan carrot cupcakes
Wet ingredients
- ½ cup soy milk
- ¼ cup lemon juice approx. 1 large lemon
- ½ cup unsweetened applesauce
- ½ cup maple syrup
- 1 packed cup grated carrots approx. 2 large carrots
- 2 teaspoons pure vanilla extract
Dry ingredients
- 240 grams whole wheat pastry flour approx. 2 cups
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Optional (Choose 1 or None)
- ½ cup raisins
- ½ cup chopped walnuts or pecans
For the vegan cream cheese frosting
- 340 grams extra firm tofu drained and patted dry (use GMO free if possible)
- ¼ cup raw cashews
- 5-8 tablespoons maple syrup
- 2-3 teaspoons lemon juice
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Instructions
For the cupcakes
- Add the soy milk and the lemon juice to a large mixing bowl and set aside for 5 minutes to thicken and curdle. (This is your vegan buttermilk.)
- Preheat the oven to 350°F/176°C and grab a nonstick muffin tin. (Or grease your tin or liners if needed.)
- Once curdled, add the remaining wet ingredients to your bowl and mix well. Then add the dry ingredients to the same bowl and stir until combined WITHOUT over-mixing. (If using an optional fill-in, fold those in as well.)
- Divide the cupcake batter among your 12 muffin cups and bake until a toothpick inserted in the center of a cupcake comes out clean, approx 18 minutes. Remove from the oven and let rest for 10 minutes before transferring to a cooling rack.
For the frosting
- Add all the frosting ingredients to your blender and process until smooth. Start with 5 tablespoons of the maple syrup, then taste, and add more until desired sweetness is reached. Don't go overboard or the frosting will be too soft.
- Once the cupcakes are completely cooled, frost your cupcakes with a piping bag, and enjoy.
Equipments used:
Notes
- Weigh your flour for the most accurate results. I highly recommend that you do not rely on cup measurements when baking. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
- Use a box grater or food processor to shred your carrots, but either way, freshly grated is best as store-bought shredded carrots may be dry.
- Don't overmix the cupcake batter. Stir until there are no floury bits, but don't worry about working through every lump. Over-mixing can result in a gummy or dense texture.
- Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
- Since these cupcakes have no added fat, make sure to use a non-stick muffin tin OR grease your pan or cupcake liners to prevent sticking.
- If you do not have a powerful blender, soak your cashews in hot water for 30 minutes before blending your frosting. This will help them swell and soften, making them easier to blend into a smooth frosting.
- Drain and pat your tofu dry to remove some excess liquid and prevent your frosting from getting too thin.
- If the frosting gets warm as you’re blending (this can happen in strong blenders), transfer it to a bowl and place it in the freezer for 30 minutes before piping the frosting onto your cupcakes.
- Let your cupcakes cool in the muffin pan for at least 10 minutes before handling them. Then transfer them to a cooling rack to completely cool BEFORE frosting them.
Nutrition Information
Show Details
Calories
187cal
(9%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
2g
(3%)
Sodium
143mg
(6%)
Potassium
261mg
(7%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
41IU
(1%)
Vitamin C
3mg
(3%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Cupcakes
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187cal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Sodium | 143mg | 6% |
| Potassium | 261mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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