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Vegan Carrot Cake Cupcakes
151K views
May 3, 2024
My carrot cake cupcakes are vegan, full of flavor, and totally crave-worthy! They also go perfectly with my vegan cream cheese frosting from the last video: https://www.youtube.com/watch?v=KS3uS8Waj_Y Follow along with the recipe on my website: https://www.stephsunshine.com/vegan-life/famous-carrot-cake-cupcakes Search all my recipes here: https://www.stephsunshine.com/vegan-life/all-recipes Find me on the socials (IG, Pinterest, TikTok, FB) @msstephsunshine
View Video Transcript
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These vegan carrot cake cupcakes are tender, full of flavor, and totally crave worthy
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And they go perfectly with my vegan cream cheese frosting. Check out last week's video for that recipe
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Now let's get started on the cupcakes. If you want to follow along with the recipe on my website, make sure you check the description
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below for the link. So the first thing I'm going to do is preheat my oven to 350 degrees Fahrenheit and then
0:29
I will get two cupcake trays and put paper liners in them
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Next I'm going to sift 280 grams of flour, or about two cups, into a medium mixing bowl
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Then I'll add one tablespoon of cinnamon, one teaspoon of baking soda, one teaspoon
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of baking powder, and one teaspoon of salt. Then I will just mix all that up so it's nice and even
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Now I'm mixing my wet ingredients, starting with 200 grams, or one cup, of sugar
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Then I've got three quarters of a cup of sunflower oil, six tablespoons of applesauce, three
1:07
tablespoons of aquafaba, four teaspoons of apple cider vinegar, and two teaspoons of vanilla
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And I will mix that up a little bit. Next I'll add my dry ingredients to the wet ingredients and mix that all up
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You want to get everything well incorporated, but you don't want to overmix the batter
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If there are some lumps, that's perfect. Now I'm moving on to my add-ins and I'm going to start by preparing my pineapple
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This is half of a cup of chopped pineapple and I'm just going to use my fingertips to
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smash the pieces and squeeze out some of the juice. Pineapple adds some flavor, but it also really helps to create a tender texture in the cupcakes
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Make sure that you're only using the softest parts of the pineapple without any core pieces
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If you feel anything that's too stiff when you're pressing the pineapple, you can just
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pull that piece out. Finally, I am going to fold in my add-ins, starting with 300 grams of peeled and grated
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carrots, which is about two and three-eighths cups. Then I will add three-quarters of a cup of chopped walnuts, three-quarters of a cup of
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raisins, three-quarters of a cup of coconut pieces, and my smashed pineapple along with
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the juices. And I'm going to gently fold all this in. And I am realizing that a fork is definitely not going to cut it here, so I am switching
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over to my spatula. By the way, I do know that there are people who either don't like raisins or maybe are
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allergic to walnuts or whatever the case may be. If one or two of these add-ins don't work for you for any reason, you can just leave
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that ingredient out, or you could add more of another add-in to replace it and it will
3:00
still work fine. And again here, we just want to make sure that we're not over-mixing
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We just want to fold enough to get everything nicely distributed throughout
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So my batter is ready and I'm going to fill my cupcake pan now
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I am just using a large spoon to put the batter in the liners
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And because there's so much stuff in this batter, I'm going to let the first spoonful
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settle a bit before I come back to add more batter. You want to leave maybe a quarter inch of space between the top of the batter and the
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top of the liner. All the add-ins are going to keep the batter from rising too much, so you want to almost
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fill the cupcake liners to the top. If you get any batter on the pan, try to clean it up before you put it in the oven, otherwise
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it will burn and it will be hard to clean up later
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And these are just going to bake for 30-33 minutes or until a toothpick comes out clean
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And I will let these cool in the pan for a little bit until they're cool enough to handle
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Then I will pull the cupcakes out of the pan and let them cool on the wire rack completely
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After they're fully cooled, you can frost them with some of my vegan cream cheese frosting
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That recipe is in the last video, so I will leave a link below to that if you want to
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check it out. These cupcakes turned out so delicious and tender
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Give them a try and let me know what you think. Thank you so much for watching and I'll see you in the next one
#Desserts