Filling each liner with less batter leads to that flat top that makes cupcakes easier to frost. Unlike muffin recipes, we want a flat cupcake top that is not domed. A few clumps in the batter is totally okay!Īnother really important tip is to make sure to only fill the cupcake liners until they are ⅔ full. That's why I recommend JUST mixing until all streaks of flour are gone. Over-mixing cupcake batter can allow too much gluten to form and can actually lead to big pockets of air in the cupcakes too. When it comes to cupcakes, one of the problems you may face is a dense/gummy cupcake from over-mixing the batter. Also, you'll want to remove and discard the exterior skins of the carrots so using a peeler is highly recommended. Just chopping the carrots won't work, so make sure to use a grater. It also makes sure that the carrots get evenly distributed throughout the batter. Here are some of my favorite tips & tricks to make the perfect vegan carrot cupcakes every time!įor this recipe, grating the carrots finely provides extra moisture to the batter. Vegan butter : I like using Earth Balance, Miyokos, or Flora Plant butter.For oil-free carrot cake cupcakes, just sub for applesauce! I don't recommend coconut oil because it can sieze up and turn solid. Olive oil: Can be subbed 1:1 for any liquid oil.Apple cider vinegar: This helps to create a vegan buttermilk and is needed to interact with the baking soda.Just make sure to use a plant-based milk without tons of additives for the best results! Oat milk: Can be subbed 1:1 for any plant-based milk like soy, rice, and almond.

Cupcake baker megan