Vegan Carrot Cake Cupcakes
A moist, fluffy, and spiced carrot cake cupcake with a rich, dairy-free frosting.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup coconut sugar or brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup almond milk
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup grated carrots
Frosting
- ½ cup vegan butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk
Instructions
For the Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix almond milk, coconut oil, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients.
- Stir in grated carrots and mix until just combined.
- Scoop batter into the cupcake liners, filling each about ¾ full.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
For the Frosting
- Beat vegan butter until smooth.
- Gradually add powdered sugar, mixing well.
- Stir in vanilla extract and almond milk until fluffy.
- Frost the cooled cupcakes and enjoy.
Notes
Nutritional Information (Per Serving)
- Calories: ~230
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
Bonus Tips for Extra Flavor
- Add chopped walnuts for crunch.
- Sprinkle shredded coconut on top.
- Swap almond milk for oat milk for extra creaminess.
- Use maple syrup instead of sugar for a deeper flavor.