These delightful dairy-free cupcakes are perfect for anytime of year, for any sort of celebration. Feel free to top your cupcakes with whatever Dairy-Free Frosting that suits the occasion; I prefer this Vegan Orange Cream Cheese Frosting or this Dairy-Free Cream Cheese Frosting for my carrot cake cupcakes!
Makes 12 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 1/2 cup all purpose flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1 t. ground ginger
- 1 t. ground cinnamon
- 1/4 t. ground nutmeg
- 1/2 t. salt
- 1 1/4 cup white granulated sugar
- 1/3 cup packed brown sugar
- 1/2 cup canola oil
- 2 T. vanilla soy yogurt
- 1 t. vanilla
- 2 cups shredded carrots
- 1/2 cup crushed pineapple
- 1 cup chopped walnuts
Preparation:
1. Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners. Set aside.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt until well combined. In another mixing bowl, whisk together the sugars, oil, soy yogurt and vanilla. Add the wet ingredients to the dry, mixing until just combined (don't overmix!). Fold in the carrots, pineapple and walnuts until evenly distributed.
3. Portion the batter into the prepared tin, filling each cup about 2/3 of the way. Bake for about 16-20 minutes, or until a toothpick inserted into the center of a cupcake emerges clean. Allow cupcakes to cool completely before frosting withVegan Orange Cream Cheese Frosting or other Dairy-Free Frosting.
