Carrot Cake Butterscotch Cupcakes for Easter

Carrot cake cupcakes topped with whipped cream and sprinkles and filled with creamy butterscotch sauce.

12-14 servings


240ml (8fl oz) milk

2 tbsp lemon juice

60ml (2fl oz) corn oil

120ml (4fl oz) maple syrup

1 tsp essence

170g (6oz) gluten-free flour

130g (4.5oz) ground almonds

2 tsp baking powder

½ tsp bicarbonate of soda

1 tsp cinnamon

100g (3.5oz) carrot, peeled and grated

60g (2oz) mixed raisins

20g (0.7oz) grated

For the center:

100g (3.5oz) butterscotch sauce

For the frosting:

400ml (14fl oz) tin whipping cream


How to prepare

The night before, chill the whipped cream.

Preheat the oven to 180°C (160°C fans)/350°F/Gas 4 and line a muffin pan with muffin cases.

Stir together the milk and lemon juice in a large mixing basin and set aside for 5 minutes to ‘curdle.’ Now, combine the corn oil, maple syrup, and extract in a mixing bowl.

Sift in the flour, then whisk in the ground almonds, baking powder, bicarbonate of soda, and cinnamon until the mixture is smooth.

Combine the carrot, raisins, and desiccated in a mixing bowl.

Using an ice cream scoop or spoon, divide the batter among the cupcake cases and bake for 15-20 minutes, or until risen, golden, and an inserted spear comes out clean.

Place on a wire rack to cool. In the meantime, create the frosting by beating the whipping cream until light and fluffy (about 3 minutes on a high speed).

Remove a little portion of the cupcakes’ center and fill it with some of the butterscotch sauce. Pipe or spoon the frosting on top, then garnish with more butterscotch sauce and sprinkles. Refrigerate in an airtight jar for 3-4 days, allowing to come to room temperature before serving.

Share with friends:

Leave a Reply

Your email address will not be published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

I can’t believe this vegan creamy mac & cheese
Drew Barrymore and Quorn have teamed up to make plant-based meat more accessible
Vegan Mushroom Fiber Is Helping Breweries To Make Beer
Vegan camping guide
Vegan Chocolate Mousse with Chocolate Pecan Crumble
Mushroom walnut lentil pate
This simple, delicious, and nutritious MUSHROOM WALNUT LENTIL PATÉ is a gluten-free vegan variation...
Chunky vegan chocolate chip pretzel cookies
The addition of applesauce gives these chocolate cookies a chewy, moist, and sticky texture...
Vegan Southern Fried Cabbage
Vegan Southern Fried Cabbage is a flavorful meatless version of the Southern Classic dish....
Pecan-Oat Crust Vegan Summer Fruit Tart with Vanilla Custard
This tart’s blend of succulent white nectarines, plums, and strawberries is enticing....
Yummy Vegan Grilled King Oyster Mushroom Skewers
These succulent grilled king oyster mushrooms from VBQ: The Ultimate Vegan Barbecue Cookbook...
Vegan Buttermilk Biscuits
Who does not enjoy a biscuit? Particularly a warm, soft, pillowy biscuit covered in vegan butter....