How to make Vegan Carrot Cake Muffin Cupcakes recipe

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These vegan carrot cake muffin cupcakes are the perfect treat for any occasion. Made with wholesome ingredients like almond flour, coconut oil, and carrots, these cupcakes are moist, fluffy, and full of flavor. The addition of cinnamon and nutmeg give them a warm, comforting taste, while the vegan cream cheese frosting adds a creamy sweetness. Enjoy these vegan carrot cake muffin cupcakes as a snack, dessert, or even breakfast treat!


Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a large bowl, whisk together almond flour, coconut oil, maple syrup, baking soda, baking powder, cinnamon, nutmeg, and salt.
Stir in grated carrots until combined.
Divide batter evenly among cupcake liners, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting, beat together vegan cream cheese, vegan butter, and powdered sugar until light and fluffy.
Frost cooled cupcakes and enjoy!

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