Juice Pulp Cupcakes | How to Use Your Juice Pulps

Ever thought of how to use the pulp of vegetables and fruits after making yourself a nice, refreshing cup of freshly squeezed juice? Well, here are some recipes for you to try out! Have fun and this recipe helps to give you all the nutrition that is found in the fruit or vegetable.

*ps.Nothing goes to waste 😉


Vegan Red Velvet Cupcakes


  • 1 1/4cup unsweetened almond milk

  • 1 tsp apple cider vinegar

  • 1 tsp lemon juice

  • 2 tsp vanilla extract

  • 1/3 cup coconut oil

  • 1 cup whole wheat pastry flour

  • 3/4 cup natural cane sugar

  • 1/2 cup cocoa powder

  • 1/2 cup vegan chocolate chips

  • 1/2 tsp. baking powder

  • 1 tsp baking soda

  • pinch salt

  • 1/2 tsp cinnamon

  • 1 cup juicing pulp (used beet and apple, you could also incorporate carrot, zucchini)



1. Make your juicing pulp (2 large beets and several small apples)

2. Sift pulp through and pick out any large chunks of beet or apple that didn’t get completely pulverized. Set aside.

3. In a large bowl, combine almond milk, apple cider vinegar and lemon juice. Whisk together until foamy.

4. Melt coconut oil in stovetop pan or microwave. Add coconut oil, sugar and vanilla extract to almond milk and whisk again.

5. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Stir to incorporate. Add the dry ingredients to the wet ingredient slowly and mix together until lumps disappear.

6. Next, add half of the pulp at a time and set the mixer on the low setting. Whisk until thoroughly combined.

7. Fold in chocolate chips by hand.

8. Pour batter into muffin liners, leave just a 1/4 in. from the top. Bake for 17-20 min for mini muffins, or about 25 minutes for whole-sized muffins.


Banana Juice Pulp Cupcakes


  • 1 large Banana

  • 2 cups Juicer Pulp

  • 4 Tbsp Honey

  • 1/2 cup Applesauce

  • 1/2 cup maple syrup

  • 1/2 cup Yogurt

  • 6 Eggs

  • 1.5 cups Whole wheat flour

  • 1.5 cups Rolled oats

  • 2/3 cups Walnuts chopped

  • 2 tsp Baking powder

  • 2 tsp Baking soda

  • 1 tsp Nutmeg

  • 2 tsp Cinnamon


  1. Warm oven to 170°C

  2. Mix all ingredients in a mixer

  3. Spoon into buttered muffin tins about half full

  4. Bake 17 minutes or until ready

  5. Let cool for 4 minutes before removing from the pan


Carrot Pulp Cake with Maple-Orange Cream Cheese Frosting


For the cake:

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon (Vietnamese, if you have it)
  • 1 teaspoon ground nutmeg
  • 1 tablespoon finely grated fresh ginger
  • 1 cup granulated white sugar
  • 1 cup light brown sugar
  • 1 1/4 cup extra virgin olive oil (use a nice fruity kind)
  • 4 large eggs
  • 4 cups carrot pulp from juicer
  • 1 cup unsweetened applesauce


For the frosting:

  • 16 ounces (2 packs) cream cheese
  • 1/2 stick softened butter
  • 1 cup heavy cream
  • 2 tablespoons real maple syrup
  • 1 tablespoon fresh orange juice
  • zest of 1 whole orange, finely grated
  • 3 cups powdered sugar


Make the frosting first:

1. Using the electric mixer, beat cream cheese and butter in a large bowl until combined. Add the heavy cream and whip until soft and fluffy. Beat in the maple syrup, orange juice and zest. Add the powdered sugar bit by bit until completely combined (be careful as it tends to explode on your face if you add in too much at a time). Blend well then press a piece of plastic wrap over the frosting and place in the fridge to cool while you make the cake. (Note that the frosting should be a bit runny)

For cake:

1.Preheat oven to 170°C. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed or parchment paper. Butter and flour sides of pan and tap out extra.

2. Sift together the flour, baking soda, salt, cinnamon, nutmeg in a medium bowl.

3. In the base of your electric mixture with the whisk attachment, whisk the sugar and oil until combined. Beat the eggs in one at a time.

4. Switch to the paddle attachment, and and add the flour mixture until all combined.

5. Add the carrot pulp and ginger and continue mixing. Divide the batter between prepared pans and bake for 40 minutes or until a tester inserted in center comes out clean. Flip the cakes out onto a wire rack and let cool completely.

When the cakes have cooled:

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Let chill before serving so that the frosting has time to set (about 1-2 hours)


Carrot Apple Ginger Cupcake


  • 2 cups carrot/apple/ginger pulp

  • 1½ cups flour (all purpose or whole wheat pastry, or a combination)

  • 2 teaspoons baking powder

  • ½ teaspoons cinnamon

  • ¼ cup sugar

  • ½ teaspoon salt

  • 1¼ cups milk or rice/soy milk

  • ¼ cup canola oil

  • 1 teaspoon vanilla extract

  • mini dark chocolate chips


  1. Preheat the oven to 175°C, and grease a 12-cup muffin tin.

  2. Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.

  3. In a smaller bowl, combine oil, milk and vanilla.

  4. Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp and chocolate chips

  5. Scoop into muffin tins and bake for 18-22 minutes.

  6. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.

Looking for some healthy, yummy and wholesome cupcakes or cakes? Check them out here!

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