Gluten Free Carrot Cake Cupcakes
by: claire cary
These gluten free carrot cake cupcakes are moist, tender, easy to make and topped with a homemade cream cheese frosting. They're the perfect Easter dessert or just a fun Spring recipe!
Equipment
Ingredients
Wet
- ½ cup white sugar
- ½ cup dark brown sugar
- ½ cup oil
- ⅓ cup milk
- 2 eggs
- 1 teaspoon vanilla extract
Dry
- 1 ½ cups gluten free all purpose baking flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 ¼ cup freshly grated carrots
Cream Cheese Buttercream
- 8 ounces cream cheese block not tub, room temperature
- ½ cup butter room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity cupcake tin with liners and set aside.
- In a medium mixing bowl or bowl of a stand mixer, combine all wet ingredients. Beat on medium/low speed until well combined.
- Add in the dry ingredients, aside from the carrots, and beat just until combined. Fold in the carrots until well incorporated.
- Scoop into the prepared tin, filling each about 3/4 of the way full. Bake for 20-24 minutes or until a toothpick comes out clean. let cool in the tin for about 15 minutes, then transfer to a wire rack to finish cooling.
- Meanwhile, prep the frosting. Add the cream cheese and butter to a mixing bowl or bowl of a stand mixer. Beat for about 2 minutes. Add in the powdered sugar and beat until combined, about another full minute. Add in the vanilla and salt and mix until combined.
- Once the cupcakes have cooled completely, frost using a piping bag or just a cake knife. Enjoy!
Notes
Feel free to add in some chopped nuts as well! I like walnuts here, about 1/2 cup chopped.
Serving: 1cupcake, with frosting / Calories: 422kcal / Carbohydrates: 60g / Protein: 6g / Fat: 19g / Saturated Fat: 3g / Polyunsaturated Fat: 5g / Monounsaturated Fat: 10g / Trans Fat: 0.04g / Cholesterol: 30mg / Sodium: 412mg / Potassium: 93mg / Fiber: 2g / Sugar: 49g / Vitamin A: 400IU / Vitamin C: 0.03mg / Calcium: 132mg / Iron: 1mg
