Vegan Best Carrot Cake Cupcakes Recipe | Easy & Moist Cupcakes Recipe

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Picture this: a perfectly soft, spiced cupcake bursting with the natural sweetness of carrots, topped with a luscious, creamy frosting that melts in your mouth. These vegan carrot cake cupcakes are everything you crave—moist, fluffy, and packed with warm flavors of cinnamon and nutmeg. Each bite is pure comfort, bringing a nostalgic hug of homemade goodness.

Ingredients

For the Cupcakes

✅ 1 ½ cups all-purpose flour (or whole wheat for a heartier texture)
✅ 1 tsp baking soda
✅ 1 tsp baking powder
✅ ½ tsp salt
✅ 1 tsp cinnamon
✅ ½ tsp nutmeg
✅ ½ cup brown sugar
✅ ⅓ cup maple syrup (or agave)
✅ ½ cup neutral oil (like coconut or vegetable)
✅ ⅔ cup plant-based milk (almond, soy, or oat)
✅ 1 tsp apple cider vinegar
✅ 1 tsp vanilla extract
✅ 1 ¼ cups grated carrots
✅ ½ cup chopped walnuts or pecans (optional)
✅ ½ cup raisins (optional, for extra sweetness)

For the Vegan Frosting

✅ ½ cup vegan butter, softened
✅ 1 ½ cups powdered sugar
✅ 1 tsp vanilla extract
✅ 1–2 tbsp plant-based milk (if needed, for consistency)

Instructions

1️⃣ Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2️⃣ Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3️⃣ Combine the Wet Ingredients: In a separate bowl, whisk together the brown sugar, maple syrup, oil, plant-based milk, apple cider vinegar, and vanilla extract until well combined.

4️⃣ Bring It Together: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cupcakes light and fluffy.

5️⃣ Fold in the Carrots: Gently fold in the grated carrots, nuts, and raisins (if using), ensuring they’re evenly distributed.

6️⃣ Bake to Perfection: Fill each cupcake liner about ¾ full and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

7️⃣ Make the Frosting: Beat the softened vegan butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth. If needed, add a tablespoon of plant-based milk to adjust the consistency.

8️⃣ Frost & Enjoy: Once the cupcakes have cooled, generously frost them and sprinkle with extra nuts or shredded coconut for a beautiful finish.

Tips for the Best Vegan Carrot Cake Cupcakes

🥕 Freshly Grated Carrots: Use freshly grated carrots for the best moisture and texture.
🌿 Spice It Up: Add a pinch of ginger or cardamom for extra warmth.
🍏 Natural Sweetness: Swap some sugar for mashed banana or applesauce for a fruitier touch.
❄️ Make-Ahead Friendly: Store frosted cupcakes in the fridge for up to 5 days, or freeze unfrosted ones for later!

With their moist crumb, rich spiced flavor, and dreamy frosting, these cupcakes are guaranteed to disappear fast! Whether for birthdays, afternoon treats, or simply because you deserve something delicious—this is a recipe worth savoring.