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1 August, 2015

Carrot Orange Cupcakes with Coconut Cream Drizzle

Comments : 9 Posted in : Desserts, eggless cakes, Gluten free baking on by : apsara Tags: , , , , , ,



There has been another occasion to make cupcakes in my house; it was my husband’s birthday this week! Not that I really need a reason to bake, but I just made it look special with some mild but interesting topping.


I decided to make a gluten-free version of my carrot orange cake recipe. These are super soft, fluffy and delicious cupcakes; all of them got devoured in a day! Not your regular GF dessert that has predominantly starchy flours and not much nutrition. I have used a homemade flour blend. These cupcakes have whole grains, and are filled with fiber from chia seeds and psyllium husk (isabgol). Here’s a peek at it up close:


Here’s how I made it.

Carrot Orange cupcakes with Coconut Cream drizzle (gluten-free, vegan)

  • Servings: 12
  • Time: 60 minutes
  • Difficulty: medium
  • Print


GF flour blend: 1 1/2 cup or 150 g

sorghum flour- 60 g, GF oat flour- 30 g, tapioca starch- 30 g, potato starch- 15 g, rice flour- 15 g)

medium orange- 1 1/2

grated carrot- 1 cup

psyllium husk- 1 1/2 tbsp.

baking powder- 1 1/2 tsp.

baking soda- 1 1/2 tsp.

ground cinnamon- 1/4 tsp.

ground nutmeg- 1/4 tsp.

chia egg- 1 (ground chia seeds- 1 tbsp. + 3 tbsp. water)

raw sugar- 3/4 cup

soy yogurt- 1/3 cup

organic canola oil- 1/3 cup

Coconut cream frosting:

thick coconut milk- 2 tbsp.

powdered raw sugar- 2 tbsp.

organic cornstarch- 1/2 tsp.


1. Puree orange, soy yogurt and oil in a blender.

2. Preheat oven to 350 °F.

3. Combine flours with baking powder, baking soda, psyllium husk in a bowl. Add cinnamon and nutmeg powder.

4. In another mixing bowl, take chia mixture, orange puree, sugar. Add dry mixture to wet in portions and mix thoroughly.

5. Spoon into a regular muffin pan lined with cupcake liners. Bake for 30 minutes or till a knife inserted in the middle comes clean.

6. Wait for them to cool before drizzling with the frosting mixture. Combine frosting ingredients in a small cup and drizzle over the cupcakes with a spoon.

Sharing this treat at Fiesta Friday #79. A big thanks to Angie and co-hosts Loretta of Safari of the Mind and Jess of Cooking is my Sport. Also sharing this at Deborah’s Plant Based Link Up Party #56. Thank you Deborah, for the opportunity.


9 thoughts on : Carrot Orange Cupcakes with Coconut Cream Drizzle

  • August 1, 2015 at 11:55 am

    Welcome to Fiesta Friday and thanks so much for bringing these delicious carrot orange cupcakes. Cupcakes are so popular these days, I’m sure the Fiesta crowd will devour these in no time. I like all the ingredients and your pictures are super! Happy weekend Aspara.

    • apsara
      August 9, 2015 at 6:37 pm

      thank you, Loretta.

  • August 1, 2015 at 10:56 pm

    Scrumptious Cake Apsara. .. lovely combo. ..

    • apsara
      August 9, 2015 at 6:37 pm

      Glad you like these, dear Chitra.

  • August 6, 2015 at 1:56 am

    So yummy! I could eat these every day! I am so delighted that you shared Carrot Orange Cupcakes with Coconut Cream Drizzle with us at the Plant-Based Potluck Party Link Up. My family will love these. I’m pinning and sharing.

    • apsara
      August 9, 2015 at 6:36 pm

      thank you for featuring these, Deborah!

  • Pingback: Share the Food & Fun at the Plant Based Potluck Party Link Up #57

  • August 6, 2015 at 4:12 am

    Belated birthday wishes for ur hubby.. Guess he had a grt day with this yummy cupcakes

    • apsara
      August 9, 2015 at 6:38 pm

      thank you, dear. I will convey your wishes to him.

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