Easter is soon, and a great way to welcome Easter, as well as Spring, is with these delicious carrot caramel walnut mini cakes! These are made using a cupcake pan, and the recipe is perfectly moist and doesn’t rise too much so you’re able to layer of the cupcakes on top of each other with a cinnamon buttercream! A vegan caramel sauce is in the middle of each cupcake so as you bite into them, you get a sweet and sticky surprise. Top the cupcakes with more buttercream, a walnut, and some more caramel sauce and you have yourself a decadent Easter/Spring dessert!
Find the recipe below, as well as the recipe for the vegan caramel sauce and cinnamon buttercream in the notes section! Tag me on Instagram with #ohhotcakes if you try the recipe!
Mini Carrot Caramel Walnut CupcakesPrint Recipe
- Carrot Walnut Cupcakes
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup organic cane sugar
- 1/3 cup extra-virgin olive oil
- 1/2 + 1/4 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla flavoring
- 1 tsp lemon flavoring
- 1 tsp Ceylon cinnamon
- 1/2 tsp nutmeg
- 1 + 1/2 cups shredded carrots
- 1/2 cup crushed walnuts
- Caramel Sauce
- 1 cup organic cane sugar
- 1/4 cup water
- 2 tbsp vegan butter
- 3/4 cup coconut milk
- 1 tsp vanilla flavoring
- 1 tsp cinnamon
- Vanilla Cinnamon Buttercream
- 1/2 cup room temperature vegan butter
- 2.5 cups powdered sugar
- 1 vanilla bean pod or 1 tsp vanilla flavoring
- 1 tsp lemon flavoring
- 1 tbsp cinnamon
- 2 tbsp non-dairy milk
Preheat the oven to 350f and grease an 8-cup cupcake pan.
Add the all the wet ingredients into a large cup and leave to the side for 10 minutes. This helps the milk and apple cider vinegar to form into buttermilk.
Add all the dry ingredients into a large bowl and whisk to mix together.
Use a food processor to shred the carrots and crush the walnuts. Add these into the dry ingredient bowl.
Mix the wet ingredients into the dry ingredients.
Divide the batter evenly into the prepared cupcake pan (approximately 2 tbsp each cupcake).
Bake for 20 minutes, or until a toothpick comes out clean. Cool completely before using a 1/2 tsp spoon to core the center of each cupcake.
Add 1 teaspoon of vegan caramel sauce into the center of each cupcake, and then pipe with cinnamon buttercream.
Put another cupcake on top of the first, core, add caramel sauce and pipe again. Finish with a walnut and drizzle of more caramel sauce.
Eat all of them and don't feel guilty!
Vegan Caramel Sauce
Add the sugar and water into a saucepan and place over medium heat until the sugar dissolves and the mixture looks like a syrup. Increase the heat to medium-high and wait for the sauce to become a rich amber color (about 5 minutes). Add the 2 tbsp of vegan butter and 3/4 cup of coconut milk and whisk until fully incorporated. Add the vanilla flavoring and take off the heat to cool. Place into a container, and use within 1 week.
Vanilla Cinnamon Buttercream
Cream the softened vegan butter and powdered sugar together until smooth. Add the vanilla beans, flavoring, cinnamon, non-dairy milk and continue to mix until completely incorporated. Place buttercream into a piping bag and ice the cupcakes.