How Do You Make Vegan Carrot Cake Cupcakes With Buttercream Frosting?
Don’t bother telling your friends that these vegan carrot cake cupcakes are vegan, because they’re so delicious it will make no difference. The cupcakes are light and moist, and the creamy vegan buttercream frosting finishes them off in high style. Preheat the oven to 325 degrees. Place the applesauce in a small mixing bowl and stir in the baking powder. Mix it thoroughly and set it aside. Combine the flour, sugar, baking soda, cinnamon, salt and nutmeg in a large mixing bowl and mix well. Add the crushed pineapple grated carrots, oil and applesauce mixture. Blend thoroughly. Spoon the batter into cupcake tins lined with paper muffin cups and bake the carrot cake muffins for 30 minutes. Remove the muffins from the oven and allow them to cool before frosting them with buttercream frosting. (See recipe below.) Frost the cupcakes generously with vegan buttercream frosting, and serve. Place the shortening and margarine or butter substitute in a bowl and let them warm to room temperature. M
