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

Yes, you can usually substitute mashed banana for applesauce in vegan baking recipes, including carrot cake cupcakes. 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?

To prevent vegan carrot cake cupcakes from becoming dry, ensure you do not overbake them. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, consider adding ingredients like applesauce or shredded coconut for added moisture.

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?

To ensure smooth and creamy vegan cream cheese frosting, make sure the vegan cream cheese is slightly softened and the vegan butter is still cold before mixing. Use a hand mixer or stand mixer to beat the ingredients together until smooth, scraping down the sides of the bowl as needed. 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.

Vegan Carrot Cake Cupcakes

Carrot cake cupcake topped with chopped walnuts.

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

Author: Lyndsey Hiltner
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Yield: 12 Cupcakes 1x
Category: Cupcakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Cupcakes

1 1/2 c all purpose flour

3/4 c granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 c applesauce

2/3 c nondairy milk

1/4 c canola oil

1 tsp vanilla extract

1 1/2 c grated carrots

For the Frosting

8 oz vegan cream cheese

1/2 c vegan butter

1/2 c non-hydrogenated shortening

4 c powdered sugar

1 tsp vanilla extract

pinch of salt

1/2 c chopped walnuts 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 all purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Add in the applesauce, nondairy milk, canola oil and vanilla 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. Add the vegan cream cheese, vegan butter and shortening to a large bowl and beat together with an electric hand mixer or stand mixer until smooth. Sift in the powdered sugar and pour in the vanilla and salt. Beat again until a creamy frosting comes together. Cover the bowl and place in the refrigerator to chill and firm up for 30 minutes.
Frost: 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 finely chopped walnuts if desired.

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.

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