Gluten Free Carrot Cake Cupcakes
Moist, warmly spiced gluten free carrot cake cupcakes with creamy frosting. A family-favorite treat made with pantry staples.
Ingredients
For the Cupcakes
- 1 1/2 cups gluten-free flour blend with xanthan gum
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 eggs room temperature
- 1/2 cup oil vegetable or avocado
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 cup grated carrots freshly grated
- 1/4 cup crushed pineapple optional
- 1/4 cup chopped walnuts or raisins optional
For the Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar sifted
For the Topping (Optional)
- chopped walnuts for garnish
- shredded coconut for garnish
- ground cinnamon light dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, oil, brown sugar, and vanilla extract until smooth.
- Stir in grated carrots and crushed pineapple if using.
- Add the wet mixture to the dry ingredients and stir until just combined. Fold in chopped nuts or raisins if desired.
- Let the batter rest for 10 minutes.
- Divide the batter evenly among the liners and bake for 20–22 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting, beat cream cheese and butter until smooth and creamy.
- Add vanilla and gradually mix in powdered sugar until light and fluffy.
- Frost the cooled cupcakes and top with chopped nuts, coconut, or a sprinkle of cinnamon if desired.
Notes
Store cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for best flavor and texture.