Frosted Vegan Pineapple Cupcakes

If you missed the last post because of the Blogger glitch, or are catching up and have too many to read, the important news is:


I have officially passed the second year of medical school!


What's really important about this? The celebratory baking. Obviously. 


Second year is done, summer (surgery rotation!) is coming, and to me, carrot and pineapple shout, "Sunshine!"


I wrote this one with some twists from my Triple Berry Muffins, which were (until now) my favorite muffins. However, these are now contenders for the best muffin I've ever made.

Carrot Pineapple Cupcakes

Makes about 10 full-size muffins. 

143 calories each, or 50 for mini ones. Add a little if frosted.

All-purpose flour: 1.5 cups (188 g)

White vegan sugar: 1/2 cup (96 g)

Salt: 1 tsp (6 g)

Baking Powder: 2 tsp (9.6 g)

1 teaspoon cinnamon (5 g)
1/2 teaspoon nutmeg (2 g)

1/2 teaspoon ginger (2 g)

1/4 tsp allspice (1 g)

Almond milk, plain (or other non-dairy milk): 3/4 cup (6 oz.)

Oil: 2 tbsp (1 oz.)

Plain yogurt: 3 tbsp (1.5 oz.)

1 small carrot, grated with a tiny grater

Canned pineapple: 1/2 cup (125 g)

Frosting: Use this recipe (from the Cinnamon Roll post)

The Process

-Preheat oven to 400 degrees F-
-Grease or prepare a muffin tin with papers-

1. Combine flour, sugar, salt, spices and baking powder in a bowl. Just whisk it around with a fork.

2. Add almond milk, oil, and yogurt to the bowl, stir. 

3. Fold in the pineapple and carrot. 

4. Scoop into a muffin tin, fill 1/2 or 2/3 full - they rise a lot. 

5. Bake 24 mins, or 16 for mini ones, rotating pan half-way through. 

6. While it bakes, whip up the icing. Let the muffins cool and frost. 

What's your favorite celebratory cupcake flavor?