These cupcakes get their moisture from unsweetened applesauce and warm spices like cinnamon, ginger, and nutmeg, with finely grated carrots folded right into the batter for that classic tender, flecked texture. A flaxseed gel does the binding work here, so each cupcake bakes up soft and springy with a domed top and cozy, spiced aroma filling your kitchen. Chopped walnuts add a nice bit of crunch if you want it, though they're easy to skip. Once fully cooled, they're finished with a thick swirl of tangy, sweet frosting piped generously over the top. It's a comforting, spice-forward treat that fits neatly into a plant-based baking rotation, perfect for a low-key weekend bake or a crowd-pleasing dessert table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
