Mini Carrot Cupcakes with Cashew Cream Frosting
Try this Mini Carrot Cupcakes with Cashew Cream Frosting recipe.
Try this Mini Carrot Cupcakes with Cashew Cream Frosting recipe.
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
- 1/2 cup oat flour
- 1/4 cup melted coconut oil
- dry ingredients:
- 1/2 tsp ground cardamom
- 1 tsp turmeric powder
- wet ingredients:
- mini cupcakes
- 20-25 mini cupcake liners (size ~1 1/4 inch bottom x ~1 inch
- 1 cup grated carrots (about 2 medium carrots or 4 tiny o
- 1/2 cup smashed ripe banana (about 2 small bananas or one
- 1/2 cup unsweetened plant based yogurt (i used oat yogurt)
- 1/3 up coconut sugar (note: if the banana isn't super rip add 2 tbsp more coconut sugar)
- 1/2 cup (white) rice flour
- 1 tsp ceylon cinnamon
- cashew cream frosting:
- base: a little bit less than 1 cup of cashews (whe this will be ~1 cup of cashews) + 1/2 cup water
- pink:
- 1/3 up cashew cream
- 1/4 cup strawberries (i used frozen ones)
- 1 ,5 tsp maple syrup
- 1/2 tsp -1 tsp beetroot powder (depending on how deep you i used a little bit less than 1 tsp)
- 1 tsp coconut oil (room temperature)
- yellow:
- 1/3 up cashew cream
- 2 pieces of organic orange
- 3 tsp maple syrup
- 1 tsp coconut oil (room temperature)
- green:
- 1/3 up cashew cream
- 2 tsp agave nectar
- 1/2 tsp ceylon cinnamon
- 1/4 tsp - 1/2 tsp spirulina powder (depending on how deep i used a little bit less than 1/2 tsp)
- 1 tsp coconut oil (room temperature)
- 1 ,5 tsp vanilla extract
- Carbohydrate 2.49075490567621 g
- Cholesterol 6.26395833300196 mg
- Fat 2.61016487492629 g
- Fiber 0.25875583333494 g
- Protein 0.590658749729884 g
- Saturated Fat 1.52902239578779 g
- Serving Size 1 1 -25 (11g)
- Sodium 21.3487531162759 mg
- Sugar 2.23199907234127 g
- Trans Fat 0.20745911666294 g
- Calories 36 calories
Step-by-step
- Soak cashews for 2-4 hours in a glass jar filled with water and a pinch of salt.
- Preheat oven to 190C/375F.
- Grate carrots (use the smallest holes).
- Smash bananas and mix all wet ingredients together, adding the coconut oil last.
- Mix all dry ingredients together.
- Combine dry ingredients to the wet ingredients little by little gently stirring.
- Fold in gently the grated carrots.
- Fill each mini cupcake liner with batter (1-2 tbsp, depending on the size of the liner).
- Bake for ~25 minutes (test with a toothpick after 20 minutes and leave for another 5 min if toothpick doesn't come out clean).
- Let cool completely before frosting (preferably overnight in the fridge).
- Rinse and drain soaked cashews and blend with water into a smooth cream (use high speed blender or powerful food processor).
- Mix each frosting color separately by blending all ingredients in a food processor until smooth.
- Wash the bowl in between colors.
- Put frosting on top of cupcakes.
- Keep in the fridge in a sealed container for up to five days.
Mini Carrot Cupcakes: A Burst of Flavor in Every Bite
As a busy working mom, finding time to bake is a luxury, but sometimes, the craving for something sweet and wholesome is just too strong to ignore. These mini carrot cupcakes, with their vibrant cashew cream frosting, are the perfect solution. They're quick to make, bursting with flavor, and utterly adorable – the ideal treat for a busy weeknight or a cheerful weekend brunch. Forget complicated recipes and long baking times; these little guys come together surprisingly easily, and the result is a delightful explosion of carrot cake goodness, all in bite-sized portions. The cashew cream frosting adds a luxurious touch, a creamy sweetness that perfectly complements the moist and subtly spiced cupcakes.
I love how versatile this recipe is. You can easily adapt it to your dietary needs and preferences. Feel free to experiment with different types of flour, sweeteners, and spices. The beauty of baking is its flexibility; don't be afraid to put your own spin on things! The mini size is also fantastic for portion control, allowing you to indulge without feeling overly guilty. Plus, they're incredibly cute! They're perfect for parties, potlucks, or simply as a delightful treat to brighten your day. They're even great for kids' lunchboxes, offering a healthy and delicious alternative to store-bought snacks.
The cashew cream frosting is a game-changer. It's unbelievably smooth, rich, and naturally sweet. The different color variations – pink, yellow, and green – add a fun and festive touch. I love the idea of using natural ingredients to create vibrant colors. It's a healthier, more vibrant alternative to traditional buttercreams, and it’s surprisingly easy to make. The best part? No messy whipping or complicated techniques are required. Just blend and enjoy! It’s a truly delightful way to elevate these already delicious cupcakes.
Why these cupcakes are a must-try:
- Quick and Easy: The recipe is straightforward and requires minimal time investment.
- Healthy Twist: Using wholesome ingredients like oat flour, coconut oil, and cashew cream makes this a healthier indulgence.
- Versatile and Customizable: Adapt the spices, sweeteners, and frosting colors to your liking.
- Adorable Presentation: Mini cupcakes are undeniably charming and perfect for any occasion.
- Perfect Portion Size: Enjoy a treat without overindulging.
- Delicious and Satisfying: The combination of moist carrot cake and creamy cashew frosting is heavenly!
Tips and Tricks for Success:
- Soaking the Cashews: Soaking cashews beforehand is crucial for creating a smooth and creamy frosting. Don't skip this step!
- Using Ripe Bananas: Ripe bananas contribute to the moistness and sweetness of the cupcakes. If your bananas aren't super ripe, add a little extra coconut sugar.
- Don't Overbake: Overbaking can dry out the cupcakes. Start checking for doneness around 20 minutes.
- Cooling is Key: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- Storing Your Cupcakes: Store the frosted cupcakes in an airtight container in the refrigerator for up to five days.
These mini carrot cupcakes aren't just a recipe; they're a little slice of joy, a perfect blend of convenience and deliciousness. Whether you're a seasoned baker or a kitchen novice, this recipe is accessible and rewarding. Give them a try and prepare to be delighted!
So, the next time you’re looking for a sweet treat that’s both satisfying and easy to make, remember these mini carrot cupcakes. They're the perfect answer to your sweet cravings, a delightful little burst of flavor that will brighten your day. Happy baking!
