Carrot Cake Butterscotch Cupcakes (Vegan GF)

Light, fluffy and warmly spiced carrot cake cupcakes with raisins and coconut, stuffed with an oozy butterscotch filling and topped with a coconut whipped cream. These cupcakes are easy to make, naturally vegan and easily gluten-free.

I love carrot cake, but it’s not something I make very often. So this Eastertime, I thought it was the best occasion to change that and make something carrot cake-esque. These cupcakes have everything you want in a carrot cake in a cupcake form: lots of carrot, warm spices, juicy raisins and a creamy frosting. I’ve added the extra bonus of a gooey butterscotch centre as I am just obsessed with this Coconut Butterscotch Sauce from Natures Charm. It is seriously addictive – so sticky, sweet and it is perfect hiding inside these Easter Carrot Cake Butterscotch Cupcakes. While I am talking about Natures Charm, I have to also point out that this recipe also uses their Coconut Whipping Cream. It is the dream and works every time. I still don’t have that much luck with using the thick coconut cream from a tin of coconut milk as frosting – it’s never as fluffy and creamy as I’d like but this whipping cream is perfection. It has everything already in the tin, so just use the whole tin and no need to separate the cream from the water as it’s all cream – with added stabilisers to help the cream thicken. That said, if you don’t have this cream, you could top these cupcakes with my Vanilla Buttercream, Cinnamon Buttercream or for a lighter option, my Vanilla Protein Yogurt Mousse.

However you choose to top these Easter Carrot Cake Butterscotch Cupcakes, they make a really delicious and simple bake. Stir everything together for these cupcakes and bake until fluffy and golden:

• Plant-based milk: any carton of milk will work, I love coconut as the frosting is also coconut but oat, almond or soya also work.
• Lemon juice: this curdles the milk as a buttermilk and helps bind the batter together.
• Sunflower oil: I find that liquid oils work best here so you could also use a light olive oil. Coconut oil would also work well, though, but sunflower oil is my preferred oil here.
• Maple syrup: or agave syrup, vegan honey or something similar would also work. As long as it’s a sticky sweet syrup!
• Vanilla essence: for the classic vanilla flavour.
• Plain or GF plain flour: for the lightest and fluffiest cupcakes. If using GF flour, make sure to use a 1:1 blend that you like for baking and with xantham gum in for the binding qualities.
• Ground almonds: these add a lovely nutty taste and texture to the cupcakes that works really well. If you are making these nut-free you could use a seed flour or ground seeds like sunflower or pumpkin.
• Baking powder and bicarbonate of soda: both will help with the rise, making these nice and fluffy.
• Mixed spice and cinnamon: for the lovely warming and traditional carrot cake flavour. If you don’t have mixed spice (it’s a blend of cinnamon, ginger, nutmeg, clove and a few others) you could use some extra cinnamon and ground ginger.
• Carrot: either scrub or peel your carrot and grate it before adding into the batter.
• Raisins: or sultanas will work well and they are a classic carrot cake addition. You can also make these without the dried fruits.
• Desiccated coconut: this adds a lovely texture to the cupcakes without an overpowering coconut taste. It just works so well!

Allow the cupcakes to cool once baked before removing some of the centre, filling it with the sticky butterscotch sauce and piping on the coconut whip. If you don’t have the butterscotch sauce, you could fill the middles with some marmalade for example or a homemade or shop-bought caramel which would also be delicious. 

The Easter Carrot Cake Butterscotch Cupcakes are almost ready, just add on some sprinkles (if you like) and extra butterscotch sauce. Serve these straight away or keep them in an airtight container for up to 3-4 days – in the fridge is best due to the coconut whip but allow to reach room temperature before eating them.

These Easter Carrot Cake Butterscotch Cupcakes taste just like your favourite carrot cake only slightly lighter and sweeter thanks to the sticky gooey butterscotch centre and a fresh and nutty coconut whip. They are so light and fluffy, packed with flavour and texture and come together with minimal effort and in one bowl. They are naturally vegan, easily nut-free, gluten-free and such a dream to eat with a cup of tea.

If you are looking for more cupcake and muffin recipes, how about my:

• Dirty Chai Raisin Cupcakes
• Triple Chocolate Cupcakes
• Cinnamon Apple Streusel Muffins
• Vegan Vanilla and Strawberry Cakes (Small Batch)
• PB&J Breakfast Muffins

Easter Carrot Cake Butterscotch Cupcakes (Vegan GF)

• Servings: 12-14
• Time: 30 minutes plus cooling
• Difficulty: easy
• Print

Light, fluffy and warmly spiced carrot cake cupcakes with raisins and coconut, stuffed with an oozy butterscotch filling and topped with a coconut whipped cream. These cupcakes are easy to make, naturally vegan and easily gluten-free.

Ingredients

Cupcakes:
• 240ml plant-based milk
• 2 tbsp lemon juice
• 60ml sunflower oil
• 120ml maple syrup
• 1 tsp vanilla essence
• 170g plain or GF plain flour
• 130g ground almonds
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp mixed spice
• ½ tsp cinnamon
• 100g carrot, peeled and grated
• 60g raisins
• 20g desiccated coconut
Centre:
• 100g Coconut Butter Scotch sauce or nut butter/caramel
Frosting:
• 400ml tin Coconut Whipping Cream
• Sprinkles

Directions

1. Refrigerate the coconut whipping cream the night before.
2. Preheat the oven to 160Fan/180*C and line a muffin tray with cases.
3. In a large mixing bowl, stir together the milk and lemon juice and leave for 5 minutes to “curdle”. Now whisk in the sunflower oil, maple syrup and vanilla essence.
4. Sift in the flour and add in the ground almonds, baking powder, bicarbonate of soda, mixed spice and cinnamon and stir to a smooth batter.
5. Fold in the carrot, raisins and desiccated coconut.
6. Divide between the cupcake cases using an ice cream scoop or spoon and bake for 15-20 minutes or until risen, golden and an inserted skewer comes out clean.
7. Leave to cool on a wire rack. Meanwhile, make the frosting by whipping together the coconut whipping cream until light and fluffy (about 3 minutes on a high speed).
8. Remove a small piece from the centre of the cupcakes and pour in some of the butterscotch sauce. Now pipe or spoon over the frosting and decorate with extra butterscotch sauce and sprinkles. Store in an airtight container in the fridge for 3-4 days, leaving to reach room temperature before enjoying.

I cannot wait to hear what you think of these tasty Easter Carrot Cake Butterscotch Cupcakes so please let me know in the comments below. if you make these cupcakes, I would love to see them so tag me in your creations on social media – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With carrot cake butterscotch love x

The original recipe and social media post was sponsored by Natures Charm although all opinions are my own and this post is not sponsored.