Carrot Cake Cupcakes with Cinnamon Buttercream (Vegan, Peanut-Free) (Edit recipe)

Dairy-free, egg-free, with a nut-free option, these carrot cake cupcakes are so moist with the best taste + texture. The cinnamon buttercream is absolutely mouthwatering! A must-try recipe for carrot cake lovers.

30 minutes

24 minutes to 28 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	523
Fat:	25 g
Carbohydrates:	72 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	335 mg
Fiber:	2 g
Sugars:	53 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 12

Ingredients

1 cup Unsweetened Vanilla Almond Milk, To make nut-free, use plant milk of choice
1.5 Tbsp Apple Cider Vinegar
0.5 cup Plant Based Butter, Softened at room temperature
0.5 cup Light Brown Sugar, Organic
0.25 cup Cane Sugar, Organic
1 tsp Molasses, Organic, unsulphured
1.5 tsp Pure Vanilla Extract
1 whole Carrots, 1 large carrot, finely chopped in food processor
1.5 cups All Purpose Flour, Plus 2 tablespoons
0.5 tsp Salt
1.25 tsp Baking Powder
1 tsp Ground Cinnamon
0.25 tsp ground Ginger
0.666 cup Banana, Mashed; about 2 medium-size bananas
0.5 cup Pascha Organic Vegan White Baking Chips, Plus 1 tablespoon
0.5 cup Raisins, Plus 1 tablespoon; I used golden raisins
1 cup Plant Based Butter, Softened at room temperature; For Buttercream
3.25 cups Powdered Sugar, Organic; For Buttercream
1 tsp Ground Cinnamon, For Buttercream
1 pinch Salt, For Buttercream
1 tsp Pure Vanilla Extract, For Buttercream
2 Tbsp Unsweetened Vanilla Almond Milk, For Buttercream (or use nut-free plant milk of choice)
1 - 2 tsp Primal Palate Cinnamon Sugar Cookie Blend, To Garnish Buttercream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°. Lightly mist 12-cup nonstick cupcake pan with baking spray.
To make vegan buttermilk, pour almond milk & vinegar into small bowl; whisk with fork to combine. Let sit 10 minutes.
In large bowl, stir to combine butter, sugars & vanilla. Stir in molasses & carrots until combined.
In medium bowl, whisk to combine flour, baking powder, salt, cinnamon & ginger. Add to bowl with plant butter mixture. Stir part way. Pour in buttermilk; stir to combine.
Stir in banana, white baking chips & raisins.
Spoon into cupcake pan, filling almost to the top.
Bake 24-28 minutes, or until toothpick inserted in center comes out clean. Allow to cool 30+ minutes before removing from pan.
In separate large bowl, add buttercream ingredients in order listed above.
Use handheld electric mixer on medium speed to beat until combined & smooth. Frost cupcakes with desired piping tip once cooled. Sprinkle frosted cupcakes with cinnamon sugar cookie blend. Makes 12 cupcakes.