Vegan Carrot Cake Cupcakes - Springtime Special

With it being Spring and everything I decided to make carrot cake cupcakes. Easter Bunny approved ;)

I just love Spring so much, it is truly a wonderful time of year. I also love the pastel colours that are out at this time of year, too. You just can't beat the pretty factor of pastels. That's why it was so fun to decorate these cupcakes! Hooray for Spring!

It's so beautiful and balmy today, it's totally caught me by surprise! I love balmy weather. It's the absolute best, haha. I love saying balmy too. Cheap thrills here. 

These cupcakes are sooo good! They've got a great, subtle sweetness and a light carrot taste. I used an extra fine grater so these don't have an overpowering carrot flavour but you can see little specks of orange which let you know they're carrot. These are also pretty fluffy cupcakes, maybe the extra fine grate on the carrot helps? 

I didn't go with a traditional cream cheese frosting because right now the only cream cheese we have on hand is this nasty Daiya variety. I mean yuck! So, I went with a regular vanilla frosting and added a dash of cinnamon. I've never been a big cream cheese fan anyway.

I really enjoy these cupcakes - their seasonally appropriateness and their delicious flavour!

Carrot Cake Cupcakes

Adapted from Vegan Cupcakes Take Over the World

Ingredients

2/3 cup cane sugar

1/3 cup avocado oil

1/3 cup vanilla

1 cup soy yogurt

1 tsp vanilla

2/3 cup AP flour

¾ tsp baking soda

¼ tsp baking powder

¼ tsp salt

¼ tsp cinnamon

¼ tsp ground ginger

1 cup finely grated carrot

¼ cup chopped walnuts

Directions

Preheat oven to 350˚F. Line muffin tin with cupcake liners and spray liners with cooking spray/oil.

In a mixing bowl, mix together sugar, oil, yogurt, and vanilla. Sift in dry ingredients and combine until smooth. Fold in carrot and walnuts.

Fill the liners two-thirds of the way and bake for 26-28 mins. Let cool and then frost.

Vanilla and Cinnamon Frosting*

Ingredients

¼ cup margarine

1 cup powdered sugar

Splash of original unsweetened almond milk like Silk

¼ tsp vanilla extract

¼ tsp cinnamon

Directions

Beat margarine and ½ cup of powdered sugar together (it will be paste-like but don’t worry). Add the remaining sugar, milk, vanilla, and cinnamon and beat with a whisk.

*This doesn't make a lot of frosting so you can easily double it if you’d like.