Vegan Carrot Cake Cupcakes Recipe

Soft, spicy-sweet, and topped with a dreamy maple frosting, Vegan Carrot Cake Cupcakes are pure joy in cupcake form. Moist, tender and full of bright carrot ribbons and crunchy pecans, each bite delivers a cozy blend of cinnamon and brown sugar with a cloud of creamy vegan buttercream. Perfect for gatherings or a simple everyday treat, this recipe skips dairy and eggs but never sacrifices the nostalgic flavor or texture you crave. Whether you’re an experienced vegan baker or just curious, these cupcakes are bound to make you (and everyone lucky enough to try them) swoon.

Ingredients You’ll Need

The magic of Vegan Carrot Cake Cupcakes comes from a humble set of pantry staples and a few fresh essentials. Each ingredient is thoughtfully chosen to ensure that classic carrot cake flavor while keeping everything compassionately plant-based. Here’s the simple lineup and why they matter:

• Oat milk: Adds moisture and helps create a fluffy crumb, making cupcakes tender without dairy.
• Apple cider vinegar: Reacts with oat milk to form a buttermilk tang, giving lift and rich flavor.
• Grated carrots: The star of the show! They add color, flavor, and natural sweetness.
• White sugar: Lends lightness and sweetness to balance spices.
• Brown sugar: Brings deeper caramel notes and added moisture.
• Olive oil (or any liquid oil): Keeps everything extra moist and helps with a tender texture.
• Vanilla: Rounds out flavors and gives those warm bakery aromas.
• All-purpose flour: Classic structure for cupcakes that still stay soft.
• Cinnamon: Infuses warmth and spice, making the cake comforting and aromatic.
• Baking powder: Helps the cupcakes rise beautifully.
• Baking soda: Boosts leavening and helps with fluffy texture.
• Salt: Balances out the sweetness and brings out all the flavors.
• Crushed pecans: Add crunch and a nutty layer to every bite (plus more for garnish!).
• Vegan butter (cold): Essential for the luscious, creamy maple frosting.
• Maple syrup: Adds natural sweetness and a subtle maple flavor to the frosting.
• Powdered sugar (sifted): Makes the frosting sweet, smooth, and spreadable.
• Additional crushed pecans & cinnamon: For topping, adding beauty and crunch!

How to Make Vegan Carrot Cake Cupcakes

Step 1: Prep Your Pan and Carrots

Begin by preheating your oven to 350F so it’s ready to go as soon as your batter is mixed. Line your muffin pan with seven cupcake liners. Now, finely grate your carrots—the smaller the shreds, the more delicate and even the cupcakes will be. Set the grated carrots aside. This quick prep sets you up for stress-free baking.

Step 2: Mix the Vegan “Buttermilk” and Wet Ingredients

In a small bowl, combine the oat milk and apple cider vinegar. Let it sit for 1 to 2 minutes; magic happens as the milk curdles into a tangy vegan buttermilk, giving your cupcakes signature tenderness. Stir in the grated carrots, both sugars, olive oil, and vanilla. Whisk everything together so the carrots are coated and the sugars start to dissolve—this is the flavor base for your Vegan Carrot Cake Cupcakes!

Step 3: Add the Dry Ingredients and Pecans

Sprinkle the all-purpose flour into your wet mix first, then pile on the cinnamon, baking powder, baking soda, and salt. Toss the dry ingredients slightly with your fingers, then whisk them into a thick, smooth batter. It’s important to whisk just until the flour is incorporated—over-mixing could make your cupcakes dense. Gently fold in the crushed pecans for that irresistible crunch in every bite.

Step 4: Fill and Bake

Spoon the batter into your prepared cupcake liners, filling each about two-thirds of the way. The batter should be thick but scoopable. Pop the pan into your waiting oven and let the cupcakes bake for 18 to 22 minutes. Keep an eye on them—the tops should bounce back when lightly pressed. For most ovens, 20 minutes is right on the money for perfectly fluffy Vegan Carrot Cake Cupcakes.

Step 5: Cool Completely

Once baked, carefully remove the cupcakes from the oven. Transfer them immediately onto a wire rack so air can circulate underneath and prevent sogginess. Letting them cool out of the tin also helps preserve their tender crumb.

Step 6: Make the Maple Frosting

When the cupcakes are completely cool, it’s frosting time! In a large mixing bowl, beat the cold vegan butter and maple syrup together using an electric or stand mixer. After 3 to 5 minutes, the mixture will get fluffy and lighter in color. Gradually beat in the sifted powdered sugar, half a cup at a time, tasting as you go to hit your just-right level of sweetness. Keep beating another few minutes until your frosting is cloud-like and tawny.

Step 7: Frost and Finish

Spoon or pipe the luscious maple frosting onto each cupcake. Have fun swirling or piling it high! Sprinkle extra crushed pecans and a dash of cinnamon over the top for that true carrot cake finish. Your Vegan Carrot Cake Cupcakes are now ready to wow.

How to Serve Vegan Carrot Cake Cupcakes

Garnishes

A generous swirl of maple frosting is just the start. For a classic look, top each cupcake with a pinch of extra crushed pecans and a light dusting of cinnamon. If you’re feeling playful, try adding candied ginger or a tiny curl of carrot ribbon for extra flair that echoes the cozy, spiced flavors inside.

Side Dishes

Balance the sweetness with something light and fresh: think a simple fruit salad, juicy orange segments, or even a cool coconut yogurt parfait. If you’re serving these at a brunch, a cup of strong coffee, chai, or a tall glass of oat milk makes the perfect pairing with your Vegan Carrot Cake Cupcakes.

Creative Ways to Present

For parties, arrange the cupcakes on a rustic wooden board or tiered stand, sprinkling a handful of extra pecans and carrot shreds around for a homey vibe. For birthdays, add tiny flag picks or edible flowers to make the cupcakes pop. You can even pipe the frosting into rosettes and serve them as a plated dessert with a drizzle of maple syrup and fresh berries on the side.

Make Ahead and Storage

Storing Leftovers

Store your leftover Vegan Carrot Cake Cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The frosting keeps them wonderfully moist, and the flavors only deepen as they rest. If refrigerated, let cupcakes sit at room temp a bit before serving for the best texture.

Freezing

Both the unfrosted cupcakes and the finished, frosted ones freeze beautifully. Arrange them in a single layer in an airtight container or freezer bag. For best results, freeze the cupcakes unfrosted and pop the frosting in its own container, then thaw and decorate fresh. Thawed cupcakes stay moist and flavorful for up to 2 months.

Reheating

While these cupcakes are scrumptious straight from the fridge (especially if fully frosted), you can restore that fresh-baked softness by letting them come to room temperature before enjoying. If they’re unfrosted, a quick 10-second zap in the microwave will warm them up, but avoid microwaving frosted cupcakes, as the buttercream can melt.

FAQs

Can I make Vegan Carrot Cake Cupcakes gluten free?

Absolutely! Swap the all-purpose flour for a good 1-to-1 gluten-free baking mix. Just make sure it contains xanthan gum, which helps mimic traditional flour’s texture so your cupcakes stay tender and springy.

Which oil works best if I don’t have olive oil?

You can use any neutral-flavored liquid oil, such as avocado, grapeseed, or even melted coconut oil. Just be sure to choose one that won’t overpower the cake’s flavors.

Do I have to use pecans?

Not at all! Walnuts are another classic pairing, or you can skip the nuts entirely for a smoother bite. If using seeds instead (like pumpkin seeds), toast them lightly for best flavor and crunch.

Why did my cupcakes turn out dense?

Most likely, the batter was overmixed or too much flour was added. For fluffier Vegan Carrot Cake Cupcakes, whisk just until combined and spoon flour into the measuring cup before leveling it off—never scoop directly from the bag.

Is it possible to make the frosting ahead?

Definitely. Make the frosting up to 2 days in advance and store it in the fridge; let it soften slightly and re-whip before piping or spreading it onto your cupcakes for the fluffiest result.

Final Thoughts

If ever there was a treat worth sharing with friends and family, it’s these Vegan Carrot Cake Cupcakes. They’re everyday simple yet celebratory and just the right kind of nostalgic. Give this recipe a try—it might just become the star of your dessert rotation!

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