Carrot Cake Cupcakes with Buttercream Frosting
These decidedly decadent cupcakes are laced with vegan buttercream topping and are so moist and delicious no one will ever guess they're diary-free.
Place shortening and butter substitute in a bowl to warm up. Leave aside.
In a small bowl mix applesauce and baking soda. Stir well.
In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture. Mix well.
Scoop mixture into 24 muffin liners. Bake for 30 minutes at 325º F or until a toothpick comes out clean.
Remove from oven and transfer to a cooling rack. Allow to cool for 10 minutes or longer before frosting.
Whip shortening and butter substitute together until well combined and fluffy. Add the sugar and beat for 3 minutes. Add the vanilla and soymilk, and beat for 5-7 minutes, or until fluffy.
Spread liberally onto cupcakes. Enjoy immensely.
Store in a airtight container.