Eggless Carrot Cake Cupcakes
I know there’s a lot of carrot cake recipes out there, but what about EGGLESS carrot cake cupcakes! Grab your bowls and mixer and get started on this yummy recipe.
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If you’re a regular reader of my blog, then you know I’m allergic to eggs and I don’t like making things I can’t eat. I started experimenting with recipes and have created a bunch that are eggless! Many are located on my site so take some time to look around.
Eggless Carrot Cake Cupcakes
Who else is a carrot cake fan? We’re on spring break this week and with Easter coming up, I thought I would type this up and get it out to y’all.
This cupcake is so light and moist and the vanilla buttercream frosting is fantastic on it.
I think it’s easier to make eggless recipes in smaller sizes. Eggs help hold baked goods together. You can make an eggless cake that holds together well, but I don’t like using weird ingredients that you have to buy special and will never use again.
I used basic vanilla buttercream frosting for these. It’s super easy to make.
Supplies that I LOVE that make this recipe easier.
- Silicone cupcake liners– My kids love these and you can just throw them in the dishwasher. This is a 12 pack so make sure to purchase two! They are a necessity for eggless recipes.
- Cooling racks– These are my very favorite and the main reason is because they don’t take up a lot of space in my cabinet.
- Calphalon Muffin Tin– I also got this for a wedding gift and still makes perfect cupcakes and muffins.
More eggless recipes you may like
- Vanilla Cupcakes
- Chocolate Cupcakes
- Chocolate Chip Cookies– My most popular recipe!
- Snickerdoodles
- Banana Bread
Eggless Carrot Cake Cupcakes
Ingredients
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoons ground cinnamon
- 1/2 cup sugar
- 1 1/2 cups brown sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 3 cups carrots ( about 3 large) grated
Instructions
- Preheat oven to 350F.
- Line a 12 cup muffin pan with cupcake liners or spray with a non stick spray.
- Add flour, salt, baking soda, ginger, nutmeg and cinnamon to a bowl and stir.
- In another bowl, add sugar, brown sugar, vegetable oil, buttermilk, applesauce, vanilla and carrots and blend until combined well with an electric hand mixer or hand mixer.
- Slowly add it dry ingredients to wet ingredients while mixing.
- Fill muffin cups 1/2 way and bake for 18-22 minutes or until toothpick comes out clean.
- Cool completely before adding frosting.
