Can I replace the applesauce with mashed banana in vegan carrot cake cupcakes?

Yes, you can usually substitute mashed banana for applesauce here. Keep in mind that bananas will impart a distinct flavor to the cupcakes, so adjust the amount to your taste preference.

How do I prevent vegan carrot cake cupcakes from becoming dry?

Ensure you do not over-bake them. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I make vegan carrot cake cupcakes ahead of time?

Yes, you can bake vegan carrot cake cupcakes ahead of time and store them in an airtight container at room temperature for up to 2-3 days. Alternatively, you can freeze them for longer storage. Wait to frost them until just before serving to maintain freshness.

How can I ensure my vegan cream cheese frosting is smooth and creamy?

Make sure the vegan cream cheese and butter are slightly softened before mixing. Use a hand mixer or stand mixer to beat the ingredients together until smooth. If the frosting is too thin, add more powdered sugar, and if it's too thick, add a splash of nondairy milk to reach the desired consistency. Chill frosting to firm up.

Vegan Carrot Cake Cupcakes

Carrot cake cupcake with a bite taken out of it surrounded by more cupcakes.

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Moist, perfectly spiced vegan carrot cake cupcakes topped with tangy cream cheese frosting.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 20 minutes
Total Time: 50 minutes
Yield: 12 Cupcakes 1x
Category: Cupcakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Cupcakes

1/2 cup unsweetened applesauce

2/3 cup nondairy milk

1/4 cup canola oil

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup granulated sugar

1 1/2 cups all purpose flour

1 1/2 cups freshly grated carrots*

For the Frosting

8 oz vegan cream cheese, softened

1/2 cup vegan butter, softened

1/2 cup non-hydrogenated shortening

4 cups powdered sugar, sifted

1 teaspoon vanilla extract

pinch of salt

1/2 cup chopped walnuts or pecans to top (optional)

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and line a standard cupcake pan with paper liners. Set aside.
Batter: Whisk together the applesauce, nondairy milk, canola oil and vanilla extract. Add the baking powder, baking soda, salt, cinnamon and nutmeg to the bowl and whisk until the ingredients are evenly distributed. Add sugar and flour and whisk until just combined. Do not over-mix. Fold in the grated carrots.
Bake: Grab the prepared cupcake pan and fill each paper liner about 2/3 to 3/4 of the way full. Place cupcakes on center rack of preheated oven and bake for 18-22 minutes or until toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to cool in the baking pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting: Prepare the frosting while the cupcakes cool. Place the softened vegan cream cheese in a large bowl and beat with an electric hand mixer or stand mixer until completely smooth and no chunks are visible. Add vegan butter and shortening to the bowl and beat again until smooth. Sift in the powdered sugar and pour in the vanilla and salt. Beat once more until a creamy frosting comes together. Cover the bowl and place in the refrigerator to chill and firm up for at least 30 minutes.
Decorate: Transfer the frosting to a piping bag fit with a round piping tip. Pipe your desired amount of frosting onto the top of each cupcake. You can also spread the frosting using an offset spatula. Top each cupcake with extra grated carrot or some chopped walnuts if desired. Store cupcakes in the refrigerator to keep frosting firm.

Notes

*Cupcakes will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cupcakes can be frozen for up to 1 month.

*The easiest way to grate carrots is against a stainless steel box grater. Larger carrots are typically easier to handle.

*Vegan cream cheese frosting must have time to chill prior to piping or spreading. If you find the frosting too soft to handle when decorating, place it back in the fridge for 15-30 minutes to firm up again before returning to piping. Frosted cupcakes must be stored in the refrigerator. Remove from the fridge 15-30 minutes prior to serving.

Find it online: https://censoredbaker.com/vegan-carrot-cake-cupcakes/