Basic Carob Cupcakes

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Average: 1.5 (2 votes)
Prep Time: 
30 min.
Cintia Stammers

It's not simple to just convert a recipe for chocolate cupcakes to carob cupcakes because there isn't a direct chocolate-to-carob substitution. And baking cupcakes is different than making icing when it comes to adding carob powder. These are basic carob cupcakes that are lovely served with a simple icing, or can be topped with a rich butter icing and fruit if you want to dress them up a little.


  • 1⁄2 cup flour
  • 1⁄4 teaspoon baking soda
  • 1 c milk, soymilk, or buttermilk
  • 1⁄4 cup corn oil
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1⁄2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 teaspoon lemon juice
  • 2 teaspoon almond essence
  • 1 cup carob powder


  1. Preheat the oven to 375 degrees. Grease your muffin/cupcake tins.
  2. Sift dry ingredients together.
  3. Add all wet ingredients to the dry, and mix until the batter is even and without any lumps.
  4. Fill each muffin cup to about 2/3 full. Bake until the cupcakes rise and become firm/crisp on the top, usually about 20-25 minutes depending on your oven.
  5. Let them cool completely before putting icing on top or it might melt. But don't let them dry out. It is best to cool them on a wire rack for about 10 minutes. Put them on a sealed container in the fridge until you are ready to serve them, then ice them just before serving.


I think the recipe is easy

I think the recipe is easy. I want to try this at home. Now I know what to bake during my son's birthday. -T. T.

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