Description
A recipe for moist, spiced gluten-free carrot cake cupcakes topped with classic cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup chopped pecans or walnuts (optional)
- For Frosting: 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon milk or heavy cream (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk the granulated sugar and brown sugar with the eggs until combined.
- Whisk in the vegetable oil and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the grated carrots and chopped nuts, if using.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
- To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add the sifted powdered sugar, beating until fully incorporated.
- Mix in the vanilla extract. Add milk or cream one teaspoon at a time if the frosting is too stiff.
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
Notes
- Use a gluten-free flour blend that contains xanthan gum for best structure. If your blend does not have it, add 1/2 teaspoon of xanthan gum to the dry ingredients.
- For extra moisture, you can substitute 1/4 cup of the oil with applesauce.
- Ensure your carrots are finely grated so they incorporate well into the batter.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35
- Sodium: 180
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 60