Vegan Carrot Cake Cupcakes

Moist, spiced, and perfectly balanced fluffy vegan carrot cake cupcakes with a creamy, tangy vegan cream cheese frosting.

Prep Time: 20

Cook Time: 22

Total Time: 42

Course: Dessert

Cuisine: American, Universal

Servings: cupcakes

¼ cup + 2 tablespoons plant-based milk like oat milk or almond milk
1 tablespoon apple cider vinegar
¾ cup light brown sugar packed
¼ cup maple syrup
¼ cup + 1 tablespoon neutral oil avocado, grapeseed, or canola oil
¼ cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup finely grated fresh carrots about 1 large carrot
Optional add-ins/toppings: ½ cup raisins, ½ cup shredded coconut, orange zest from 1 small orange, ½ teaspoon cardamom

Get Recipe Ingredients

Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
In a small bowl, make the buttermilk mixture. Combine plant-based milk with apple cider vinegar and let it sit for 10 minutes to curdle.
In a large bowl, whisk together all-purpose flour, whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Stir in chopped nuts and, if using, raisins and shredded coconut.
In another bowl, whisk together the brown sugar, maple syrup, neutral oil, applesauce, vanilla extract, and buttermilk mixture until smooth. Stir in the grated carrots and, if using, orange zest and cardamom
Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Mix until no dry streaks remain — overmixing can result in dense cupcakes.
Divide the cupcake batter evenly between the 12 cupcake liners, filling each around ¾ full (about 3 tablespoons each).
Bake in the preheated oven for 20–22 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes to set, then transfer to a wire rack to cool completely. Frosting too soon will cause it to melt.
Use a piping bag to swirl frosting on top of the cupcakes. Use one batch of my Vegan Cream Cheese Frosting for a quick recipe to pipe on top.
If desired, sprinkle chopped walnuts, orange zest, or toasted coconut on the top of each cupcake for extra flavor.

I recommend using a kitchen scale for best results. If you’re using measuring cups, spoon the flour into the cup and level it off rather than scooping.