Cupcakes Made from Vegetables


Cupcakes are deliciously fine and very inviting. I’m sure you know how it feels when you see a mini and sweet smelling cake with cute sprinkles and frosting on its top displayed on the table. The next time you see some, you have to slow down because you have to make sure they are not just full of sugar. But what’s better than to choose a much healthier alternative? Here are some vegan cupcakes that you can try baking than the typical red velvet cake or chocolate cake.

1. Zucchini Cupcake

Image Source:Rachel

Shredded zucchinis are what it takes to make a dozen of healthy and sumptuous cupcakes. This is very easy to make because zucchini is a type of vegetable that easily dissolves when baked into the oven. The question now is how to make cupcake out of zucchinis?

1 cup grated zucchini
1 cup grated carrots
2 eggs
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups of granulated sugar
3/4 cup of cocoa powder
1 1/4 cups of Imperial margarine
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup plain yogurt.
1 can chocolate frosting (already prepared)

1. Set the oven to 350 F or 180 C.
2. Combine eggs, vanilla, sugar and margarine in a bowl and stir until creamy and light.
3. Add flour, baking soda, baking powder and salt. Stir until neatly combined.
4. Combine ingredients from steps 2 and 3. Add the shredded carrots and zucchinis.
5. Prepare paper liners on your cupcake pans. Fill in each liner with all the mixed ingredients.
6. Place all the cupcakes into the oven for 25 minutes. Afterwards, let them cool before topping some chocolate icing.

2. Beets Cupcake

Image Source:cheeseslave

Beets are also very nutritious vegetables, and they can be a good flavor for cupcakes! However, this type of roots can make provide stain. Well, it’s a better alternative than using artificial food coloring, since it has its own natural color.

3-5 ounces raw peeled and shredded beet
2 teaspoon baking powder
1 1/2 cups of flour
3 eggs
1/2 teaspoon cinnamon
1 1/4 cup sugar
1 cup vegetable oil
1/2 teaspoon nutmeg
1 cup roasted and chopped hazelnuts
1/2 teaspoon ground ginger
3 teaspoon milk

For Frosting:
1 teaspoon ruby red grapefruit zest
3/4cup unsalted butter (softened)
2 cups low fat cream cheese
2 teaspoon shredded beets
1/3 cup powdered sugar
1 teaspoon vanilla extract

1. Set the oven to 350 F.
2. Prepare your muffin tin that has cupcake liners.
3. Mix sugar and oil in a bowl. On a separate bowl, stir egg (only the yolks) and milk.
4. Fold hazelnuts and beets.
5. Mix flour and baking powder. Stir until they are nicely combined. Add spices to the mixture.
6. Stir the egg whites until it become stiff and fold into three stages.
7. Fill in the cupcake liners. Cook it for at least 20 minutes.
8. Prepare cream cheese, vanilla and grapefruit for the frosting. Mix all ingredients until it become smooth, creamy and fluffy.
9. Add 2 teaspoon of shredded beets and 2 teaspoon hot water. Stir until the color blends on the frosting ingredients.
10. After cooled, add frosting on each top of cupcake and serve.

3. Carrot Cupcake

Image Source: Kat

Carrot cupcakes are not a new vegan flavor anymore, but if you haven’t tried, you’ll surely love it. Take note, however, that some cupcakes made of carrots can become bitter. You need to carefully taste the mixture before putting into the oven.

2 cups shredded carrots
2 eggs (lightly beaten)
1 1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
2 ounces white chocolate
1/2 cup crushed pineapple
1/2 cup unsalted butter (softened)
1 8-oz package cream cheese (softened)
2 teaspoon heavy cream
1 teaspoon vanilla extract
4 cups confectioners’ sugar
1 1/8 cups white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup chopped walnuts
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoon ground cinnamon
1/3 cup brown sugar
1/2 teaspoon orange extract

1. Heat the oven to 350 F.
2. In a bowl, mix the melted white chocolate. Stir until it becomes smooth and cool it down.
3. In a separate bowl, stir butter and cream cheese until fluffy. Add white chocolate, orange extract, vanilla extract, and sugar. Mix until it becomes fluffy.
4. Beat brown and white sugar, together with the eggs in another bowl. Set it aside.
5. Mix the flour, baking soda, ginger, nutmeg, cinnamon, and salt in another bowl.
6. Combine another flour mixture with carrots, and stir until moist. Fold 1/2 cup walnuts.
7. All ingredients must be blended altogether and fill in each cup.
8. Cook, and 25 minutes, cool it down, then add some frosting.

4. Sweet Potatoes

Image Source:Michelle

Another ideal vegetable ingredient for homemade cupcakes is sweet potatoes. This also provides a tasty snack, regardless of the occasion, or not special event at all.

mashed sweet potatoes
finely shredded orange peel
2 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoon baking powder
3 eggs
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup butter (softened)
1 1/2 cups sugar
1 recipe cream cheese frosting

1. Prepare the oven to 350 F.
2. Mix baking soda, flour and baking powder, together with cinnamon and salt.
3. Set another bowl to blend butter with sugar. Mix until it becomes light and fluffy. Add sweet potatoes, eggs, vanilla and flour mixture. Stir again until thick.
4. Fill in the cups, place into the oven for about 20 minutes. Cool, then add frosting.

5. Sauerkraut Cupcake

Image Source: Kimberly

Who says sauerkraut is only prepared when there’s sausage? Yes, this ingredient can be also used for cupcakes!

1 cup sauerkraut
2 1/4 cups cake flour (fluffed before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
3 large eggs
1/2 cup Dutch-processed unsweetened cocoa powder
2/3 cup unsalted butter
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon table salt
1 cup water
1 cup mini chocolate chips

1. Heat the oven at 350 F temperature.
2. Rinse and drain sauerkraut. Set aside.
3. Mix sugar and butter until light and fluffy. Add vanilla and eggs, then stir.
4. In another bowl, prepare the dry ingredients. Add butter and water. Beat it lightly.
5. Melt and stir chocolate chips.
6. Full muffin tins with cupcake liners. Spread it with butter using a spoon.
7. Bake for 20 minutes. Leave for 5 minutes to cool it, before adding any frosting of your choice.

Now, baking and eating cupcakes are more fun with these tasty and delicious vegetable ingredients. With that said, you have more control to stay away from the common flavors, which are less healthy and much sweeter. But when you use vegan cupcakes, your healthy diet won’t be jeopardize at all. This is also a great way to motivate kids to eat vegetables. Just imagine during lunch or dinner, when they set their broccolis on the side and not touch it. With cupcakes like the ones mentioned above, you are surely going to make that task easier, so make sure you make really good vegan-flavored mini cakes.

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