How To Make Vegan Easter Carrot Cupcakes Recipe
Fluffy cupcakes filled with shredded carrots, perfect for a vegan Easter dessert.
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup unsweetened almond milk
- 1/2 cup apple sauce
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup shredded carrots
- 1/2 cup chopped walnuts (optional)
Instructions
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Preheat the oven to 350°F and line 8 muffin cups with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until combined.
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In a separate bowl, whisk together the almond milk, applesauce, maple syrup, and vanilla extract until smooth.
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Add the dry ingredients to the wet ingredients and stir until just combined.
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Fold in the shredded carrots and chopped walnuts (if using).
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Divide the batter evenly among the prepared muffin cups.
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Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
- Serving size : 1 cupcake
- Calories : 232kcal
- Total Fat : 4g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 383mg
- Total Carbohydrates : 47g
- Dietary Fiber : 2g
- Sugar : 19g
- Protein : 4g
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