Healthy Vegan Carrot Cupcakes
User Reviews
5
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Prep Time
25 mins
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Cook Time
18 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
Description
These cupcakes start with a vegan buttermilk base formed by combining soy milk and lemon juice to replicate traditional buttermilk's acidity. Wet ingredients including applesauce, maple syrup, vanilla extract, and freshly grated carrots are mixed with dry ingredients: whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda, producing a batter that bakes into a moist, tender crumb.
The recipe allows optional additions such as raisins or chopped walnuts for added chew and crunch. Cupcakes bake until a toothpick inserted in the center comes out clean, ensuring a perfectly cooked interior without dryness or gummy texture.
The vegan cream cheese frosting blends drained tofu with raw cashews, maple syrup, and lemon juice until smooth, providing a thick, tangy topping that complements the natural sweetness of the cupcakes. Cooling the cupcakes fully before frosting ensures the frosting holds its form.
Accurate measuring of flour by weight helps achieve consistent results. Freshly grated carrots maintain moisture and flavor better than pre-shredded versions. The recipe stresses not to overmix batter to avoid dense cupcakes and recommends non-stick or greased pans to prevent sticking. Cashews soak before blending for a smoother frosting, and tofu is drained to avoid excess moisture.
Ingredients
For the vegan carrot cupcakes
Wet ingredients
- ½ cup soy milk
- ¼ cup lemon juice approx. 1 large lemon
- ½ cup applesauce unsweetened
- ½ cup maple syrup
- 1 packed cup carrot approx. 2 large carrots, grated
- 2 teaspoons vanilla extract pure
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 walnuts chopped, or pecans
For the vegan cream cheese frosting
- 340 grams tofu drained and patted dry (use GMO free if possible, extra firm
- ¼ cup cashew nuts raw
- 5-8 tablespoons maple syrup
- 2-3 teaspoons lemon juice
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.
Notes
- For consistent results, measure flour by weight rather than volume.
- Use freshly grated carrots to maintain moisture and flavor.
- Mix batter until just combined; overmixing can cause dense texture.
- Ensure baking powder is fresh for proper rise.
- Use non-stick or greased muffin tins to prevent sticking.
- Soak cashews in hot water before blending frosting for smoothness.
- Drain tofu well to avoid thinning the frosting.
- If frosting warms during blending, chill before frosting cupcake tops.
- Cool cupcakes fully before applying frosting to maintain shape.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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