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Carrot cupcakes scream spring for us, and even better, @KitchConfidante made hers vegan by using chickpeas! The chickpeas and LouAna Liquid Coconut Oil make these cupcakes fluffy, moist and easy to make. The coconut oil is liquid at room temperature making it easy to pour and measure for any baking project.
Prep time 20 minutes
Cook time 20 minutes
Yield: Serves or Makes 12
Preheat oven to 350°F. Prepare a muffin pan by lining with cupcake liners or lightly coating with baking spray.
In the bowl of a blender or food processor, add the carrots, sugar, coconut oil, aquafaba, chickpeas, coconut, and pecans, and pulse until just combined. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and baking powder. Add the carrot mixture to the flour and mix until combined.
Divide the batter evenly into the muffin pan.
Bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Let it rest in the muffin pan for 1 minute, then transfer to a wire rack to cool.
In a medium bowl, whisk together the cream cheese, butter, sugar, and vanilla. If the frosting is too thin to spread or pipe, chill in either the refrigerator or freezer until it’s a workable consistency. Once cupcakes are cool, spread or pipe prepared frosting on top.