Fluffy cupcakes with warm autumnal and wintery spices, pecans and raisins and topped with a vegan cream cheese frosting. Perfect little cupcakes for a special occasion, birthday, holiday or any other special occasion.
Makes 16 cupcakes
Ingredients
Dry ingredients
- 190g flour (1½ cups)
- 100g brown sugar (½ cup)
- 100g sugar (½ cup)
- 3 teaspoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg or mace
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- Pinch of ground cloves
Wet ingredients
- 240ml plant milk of choice (1 cup)
- 120ml neutral tasting oil, sunflower or canola (½ cup)
Other
- 2.4 dl grated carrots (1 cup)
- 80ml yellow raisins (1/3 cup)
- 80ml chopped pecans (1/3 cup)
Vegan cream cheese frosting
- 400g vegan cream cheese (14.1 oz)
- 3-10 tablespoons powdered sugar - to taste and texture
- ½ teaspoon freshly squeezed lime juice or lemon juice
- ½ teaspoon vanilla sugar
- Pecan nuts as garnish (optional)
What you will need
- 2 bowls
- A whisk + spatula + fork
- Measuring cups and spoons or a scale
- Vegetable peeler and grater
- Cutting board and knife
- 16 cupcake molds and liners
- 1 lined oven rack
- Piping bag + nozzle of choice
Instructions
- Measure all the dry ingredients, put into a big bowl and whisk until well combined.
- Measure all the wet ingredients and put into the bowl, and mix well until everything is combined.
- Peel the carrots, chop off the ends and grate them, measure the right amount and add to the bowl along with the raisins and chopped pecan nuts. Fold everything with a spatula.
- Line 16 or so cupcake molds with paper. Fill up the cups just below the egde with the batter until there’s no more left.
- Bake in a preheated oven at 180c (350 F) in the middle of the oven on normal setting for about 20-25 minutes, or until a toothpick comes out clean they’re fully baked. Take out and let cool down completely before frosting them.
- Put all the frosting ingredients in a bowl and mix with a fork until blended. Transfer to a piping bag with a nozzle of choice. Refrigerate to stiffen until the cupcakes are cooled down.
- Store the cooled down cupcakes sealed in a bag on the counter, keep the frosting in the piping bag in the fridge and just pipe the cupcakes as you eat them. Serve with a pecan on top.
Enjoy !
