Looking for the perfect treat to make your Halloween party inclusive for everyone? These Pumpkin Carrot Cake Cupcakes are a fun, festive, and allergy-friendly option using Bake Me Healthy's Top 9 Allergen-Free Carrot Cake Plant-Based Baking Mix. With just a few simple ingredients, you can create moist, flavorful cupcakes that everyone can enjoy, regardless of dietary restrictions. Plus, they’re decorated with a spooky flair that’s both adorable and delicious!
Why These Pumpkin Carrot Cake Cupcakes are Perfect for Halloween
These cupcakes are not only gluten-free, vegan, and Top 9 allergen-free, but they’re also easy to make! Whether you’re catering to those with food allergies or simply want a healthier option, this recipe delivers. And with the help of Supernatural Plant-Based Food Coloring, the decorations are vibrant and naturally derived, making them a safer choice for your little goblins and ghouls.
Ingredients You’ll Need
For the cupcakes:
- 1 box of Bake Me Healthy Top 9 Allergen-Free Carrot Cake Plant-Based Baking Mix
- 1 cup of plant milk (such as oat, almond, or soy-free options like rice milk)
- 1/3 cup of oil (coconut oil or a neutral vegetable oil works well)
For the vegan buttercream:
- 1 stick of unsalted vegan butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Supernatural Plant-Based Food Coloring (orange)
- 1 teaspoon cocoa powder (for natural brown coloring)
Instructions
Step 1: Bake the Cupcakes
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine the Bake Me Healthy Top 9 Allergen-Free Carrot Cake Baking Mix with 1 cup of plant milk and 1/3 cup of oil. Stir until smooth.
- Line a cupcake pan with paper liners and divide the batter evenly among the cups.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before decorating.
Step 2: Make the Vegan Buttercream
- In a mixing bowl, beat the softened vegan butter until creamy.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until smooth and fluffy.
- Divide the buttercream into two bowls. In one bowl, add Supernatural Plant-Based Food Coloring in orange to create the pumpkin color. In the second bowl, add 1 teaspoon of cocoa powder to achieve a natural brown for the pumpkin stems.
Step 3: Decorate the Cupcakes
- Fit a piping bag with a 1M tip and fill it with the orange buttercream. Pipe the buttercream in a swirl to resemble a pumpkin shape on top of each cooled cupcake.
- Use the brown buttercream to pipe small stems on top of the pumpkins, giving them a cute finishing touch.
Tips for Success
- Natural Sweetness: The Bake Me Healthy Carrot Cake Mix already contains natural sweetness from wholesome ingredients, so no need to add refined sugar.
- Upcycled Ingredients: Feel good about your treat knowing it’s made with upcycled ingredients, reducing waste and supporting sustainability.
- Vegan and Allergy-Friendly: These cupcakes are free from the top 9 allergens, making them perfect for any Halloween party—no one has to miss out on the fun!
Perfect for Halloween Parties
Bring these Pumpkin Carrot Cake Cupcakes to your next Halloween gathering for a treat everyone can enjoy! Not only are they delicious, but their festive look will wow your guests. Plus, with the allergy-friendly twist, you can rest easy knowing they’re safe for everyone.