Golden Moon Milk Carrot Apple Cupcakes

Golden Moon Milk Carrot Apple Cupcakes

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We live in a world where every day there seems to be a new superfood, promising a sip from the fountain of youth or cure for all our pains, worries, and sorrows. Turmeric won’t do those things for you, but it is a superfood that’s been used for centuries by cultures around the world, including in Ayurveda. Supportive for all three doshas, turmeric brings balance to every system of the body—from digestion to immunity, respiration and circulation, rajas and tamas. It’s at the core of one our most precious rasayana foods, Ojas Milk, and it many modern cousins, the Turmeric Latte.


Sipping golden milk is a delightful ritual for honoring your sense of inner balance and glow, but turmeric deserves to be part of your mealtime rituals as well. You might be familiar with its savory applications in curries, soups, and dressings, but it can also spice up your favorite sweet treats.

These delicious, moist, and nutty carrot apple cupcakes are the perfect way to make use of your apple picking booty and delight your tastebuds with nostalgic notes of fall. The plant-based cream cheese frosting gets a golden glow with Anima Mundi‘s Golden Moon Milk powder and a touch of blood-purifying saffron. Although you might think of cupcakes as dessert fare, there’s no reason not to enjoy them for breakfast as well—naked or iced. No matter when you enjoy them, be sure to take time to savor each bite with all your senses, as you would the first tendrils of light at sunrise, or the fading ombre of sunset.


Golden Moon Milk Carrot Apple Cupcakes

Prep Time 20 minutes
Cook Time 16 minutes
Soak time 1 hour
Servings 12


For the cupcakes

  • 2 tablespoons flax meal
  • 1 cup whole wheat flour
  • 1 cup grated carrots
  • 1 cup finely diced apple
  • ½ cup rolled oats
  • ½ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cardamom
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • Saffron threads optional garnish

For the frosting

  • ½ cup raw cashews soaked overnight or for 1 hour in boiling water
  • ½ cup raw sunflower seeds soaked overnight or for 1 hour in boiling water
  • 2 tablespoons dairy-free cream cheese I use Daiya
  • 2 large Medjool dates soaked 1 hour in boiling water
  • 1 tablespoon lemon juice
  • 2-3 tablespoons water
  • 3 teaspoons Anima Mundi Golden Moon Milk powder
  • 2 teaspoons Anima Mundi Coconut Cream
  • 1 teaspoon ground turmeric


  • Preheat the oven to 350 degrees F. Line a standard muffin tin with paper holders or lightly grease with coconut oil or cooking spray.
  • Combine the flax meal and 6 tablespoons of warm water in a bowl. Stir well, and let sit for 5 minutes to gel.
  • Add the flour, carrots, apple, oats, maple syrup, and coconut oil. Stir well to combine.
  • Add the ginger, cinnamon, nutmeg, cardamom, baking powder, and salt. Stir well to combine.
  • Scoop the batter into the prepared muffin tins using a ¼-cup measuring cup. Bake for 18 to 20 minutes, or until firm to the touch and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack until completely cool.
  • Meanwhile, make the frosting. Strain the soaked cashews and sunflower seeds, and add them to the bowl of a food processor with the cream cheese, dates (reserve the soaking liquid), and lemon juice. Blitz until smooth, adding water (or the reserved date juice) 1 tablespoon at a time until smooth and spreadable.
  • Add the Golden Milk powder, Coconut Cream, and turmeric. Blitz until smooth and all the spices are incorporated. Refrigerate for 1 hour.
  • To frost the cupcakes, snip the tip of a plastic bag. Scoop some frosting into the bag, then squeeze out through the tip to make a swirl on each cupcake, pushing from the top like a tube of toothpaste. Sprinkle a few saffron threads on each cupcake, if using.
  • Store in an airtight container in the refrigerator for up to 1 week. Store any extra frosting in a separate container for 1 week, or freeze for up to 3 months.


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