Veggie Pulp Cupcakes

By Chef:  Christina Ross
Posted: January 18, 2013 


Click to rate this post!
[Total: 0 Average: 0]

The simple action of making fresh fruit and vegetable juice for yourself daily can be a huge boon to your health and vitality! And Christina Ross of just made the whole process even sweeter with this recipe for carrot cupcakes using the leftover pulp. Complete with coconut vanilla bean frosting! Enjoy!


  • 2 cups veggie pulp (carrots, pineapple, ginger and tumeric)
  • 1 cup dried cranberries
  • ½ cup shredded coconut
  • ⅓ cup chopped pecans
  • 1 tsp pure vanilla bean
  • ¼ cup coconut nectar
  • 1 tsp coconut palm sugar

For the frosting:

  • 1 can coconut milk
  • 1 tsp coconut crystals
  • 1 tsp vanilla bean
  • 1 tbsp coconut nectar


1. Make veggie juice and save the pulp

2. in a food processor combine the pulp, cranberries, coconut, pecans, vanilla bean, nectar and palm sugar- pulse until lightly mixed together.

3. Scoop mixture into cupcake liners or cake/loaf pans lined with parchment paper.


1. in a large mixing bowl add the coconut cream (refrigerated coconut milk), vanilla bean, nectar, and crystals. Whip for about 30 seconds and scoop onto cupcakes.

You can use a pastry bag for a prettier presentation or simply use an offset spatula if you are frosting a cake.