Carrot Cake Cupcakes with Buttercream Frosting

Carrot cake with buttercream frosting is one of my favorite cakes.  This is a video from the “Tiny Vegan Kitchen”.  He mixes everything by hand here, but if you’re like me, a mixer is the way to go.  Just follow his Carrot Cake recipe I’ve posted below.

Carrot Cake  Cupcakes:

Things you’ll need:

  • Mixing Bowl
  • Mixing Spoon
  • 2 cupcake pans (12 cupcakes each)
  • Cupcake liners


  • 2 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 2 tsp. baking soda
  • 1/2 cup unsweetened applesauce
  • 3/4 cups sugar
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/4 cup canola oil
  • 2 cups grated carrots
  • 1 cup crushed pineapple


  • Put cupcake liners into the cupcake pan.
  • Preheat oven to 325 degrees.
  • In a small bowl, mix baking powder in with the applesauce.  Set Aside.
  • In large mixing bowl mix together the flour, sugar, baking soda, cinnamon, salt and nutmeg.
  • Add the crushed pineapple, grated carrots, oil and applesauce mixture.
  • Mix well.
  • Spoon mixture into cupcake liners to about 2/3 full.
  • Bake for about 10 minutes, or until toothpick inserted into middle comes out clean.
  • Remove from oven and place pans onto a wire rack.
  • Let cool for 10 minutes.
  • While the cupcakes are cooling, you can start on the frosting.

Buttercream Frosting


1/2 cup shortening (room temp)

  • 1/2 cup butter (room temp)
  • 3 1/2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 cup plain soy milk


  • Cream butter and shortening together.
  • Add powdered sugar a little at a time, to the butter and shortening mixture.
  • Mix well.
  • Add vanilla extract and soy milk and mix well.
  • With a small knife, frost the cooled cupcakes.

Yield: 24 cupcakes


Filed under: Cake & Frosting RecipesCupcakes