Easter Carrot Cupcakes

These are a great way to impress your guests this Easter.

prep time
cooking time
Recipe by Vitasoy


Cupcake mixture:

1 cup plain flour

2 teaspoons baking powder

pinch of salt

1/2 cup tightly packed brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon mixed spice

1 cup grated carrot (approximately 100g)

1/4 cup plain-flavoured oil

1 tablespoon golden syrup

3/4 cup Vitasoy Almond Milk Unsweetened

1 teaspoon vanilla essence

1/2 tablespoon apple cider vinegar


Vegan Cinnamon "Buttercream" Icing:

1 cup icing sugar

1 cup vegan margarine


  1. Preheat oven to 180C and line a cupcake tray with 10 patty pans.
  2. Add all of the cupcake mixture ingredients, including the Vitasoy Almond Milk Unsweetened to a bowl.
  3. Beat for a minute or so until smooth without lump and then divide the cupcake mixture between the 10 patty pans.
  4. Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
  5. Allow to cool completely.
  6. Make the buttercream icing: Add the icing sugar, margarine, vanilla essence and cinnamon to a bowl. Beat until creamy and fluffy.
  7. Pipe the icing onto your cupcakes as desired.
  8. Serve immediately or refrigerate until needed!