Carrot Ginger Cupcakes with Orange Buttercream Frosting Recipe

Name: Carrot Ginger Cupcakes with Orange Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Basic Gluten-Free Flour Mix (page 19); 1/4 teaspoon plus 1/8 teaspoon xanthan gum; 1 teaspoon double-acting baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 1/4 teaspoons Ener-G egg replacer mixed with 3 tablespoons orange juice; 3 tablespoons plain or vanilla vegan yogurt; 1/2 teaspoon pure vanilla extract; 1 cup granulated sugar; 3/4 cup canola oil; 1 teaspoon grated fresh ginger; 1 1/4 cups finely shredded carrots; 1 recipe Orange Buttercream Frosting (recipe follows); 1 cup dairy-free, soy-free vegetable shortening; 3 cups confectioners sugar; 1/4 cup orange juice; 2 teaspoons orange zest; Pinch of salt; (makes enough for 12 cupcakes or 2 8-inch cakes)

Servings: persons

1 1/2 cups Basic Gluten-Free Flour Mix (page 19)
1/4 teaspoon plus 1/8 teaspoon xanthan gum
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/4 teaspoons Ener-G egg replacer mixed with 3 tablespoons orange juice
3 tablespoons plain or vanilla vegan yogurt
1/2 teaspoon pure vanilla extract
1 cup granulated sugar
3/4 cup canola oil
1 teaspoon grated fresh ginger
1 1/4 cups finely shredded carrots
1 recipe Orange Buttercream Frosting (recipe follows)
1 cup dairy-free, soy-free vegetable shortening
3 cups confectioners sugar
1/4 cup orange juice
2 teaspoons orange zest
Pinch of salt
(makes enough for 12 cupcakes or 2 8-inch cakes)

1
Preheat the oven to 350F.
2
Line a muffin pan with 12 liners.
3
Whisk together the flour mix, xanthan gum, baking powder, baking soda, salt, and cinnamon in a large bowl.
4
Set aside.
5
Combine the egg replacer, vegan yogurt, vanilla, sugar, canola oil, and fresh ginger, stirring well, about 1 minute.
6
Add the carrots and mix until combined.
7
Add the flour mixture, folding it into the carrot mixture, until completely combined.
8
Fill the muffin liners about three-fourths full of batter.
9
Bake in the center of the oven for 24 minutes, rotating the pan halfway through.
10
Bake until a skewer inserted into the center of a cupcake comes out clean.
11
Transfer the cupcakes to a cooling rack and let cool completely before frosting.
12
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 2 minutes.
13
Add the confectioners sugar in three batches, mixing after each addition.
14
Add the orange juice, orange zest, and salt.
15
Beat on medium speed until light and fluffy, about 5 minutes.
16
You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
17
To make as a layer cake, double the recipe and use 2 8-inch round cake pans.
18
Bake for 35 to 40 minutes.

1593

kcal

Calories

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups Basic Gluten-Free Flour Mix (page 19), 1/4 teaspoon plus 1/8 teaspoon xanthan gum, 1 teaspoon double-acting baking powder, 1/2 teaspoon baking soda, and more.

Yes, Carrot Ginger Cupcakes with Orange Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Ginger Cupcakes with Orange Buttercream Frosting

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