Gluten Free Carrot Cake Cupcakes
Whether you're looking for an easy dessert for entertaining this season or to just make at home with the kids this weekend, these gluten free carrot cake cupcakes are for you! So simple, but so full of flavor!
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Ingredients
For the Carrot Cupcakes:
- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 cup vegetable oil - or other neutral tasting oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cups gluten free flour blend - I used Bob's Red Mill 1-to-1 Baking Flour
- 1/2 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 cups finely shredded carrots - about 2-3 large carrots
For the Cream Cheese Frosting:
- 8 Tablespoons butter - softened
- 8 oz cream cheese - softened
- 1 teaspoon pure vanilla extract
- 3-4 cups powdered sugar
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Instructions
For the Cupcakes:
- Preheat oven to 350F. Prepare two muffin tins (with 12 wells each) with cupcake liners. Set aside.
- In a large bowl, beat together granulated sugar and eggs for 2 minutes, until thoroughly combined and light in color.
- Add in the oil, applesauce, vanilla and apple cider vinegar. Mix until combined.
- In a medium bowl, combine gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Whisk to combine.
- Gradually add the dry ingredients to the wet ingredients, stirring in between, until no steaks of white remain.
- Stir in the shredded carrots.
- Pour the batter into the prepared muffin cups, filling each 3/4 of the way full.
- Bake at 350F for 18-22 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool completely on a wire rack.
For the Cream Cheese Frosting:
- While the cupcakes are cooling, make the cream cheese frosting.
- With a mixer, cream together the butter and cream cheese until completely smooth.
- Mix in the vanilla extract.
- Gradually add in the powdered sugar, a little at a time, and mix on low speed until incorporated. Add 3 to 4 cups in total, until your desired consistency is reached.
- Frost the cupcakes using a knife or create a rosette on top of each cupcake using a pastry bag and 1M pastry tip.
- Serve immediately. Keep leftovers stored in the refrigerator in an airtight container for up to 4 days or in the freezer for up to 3 months.
Nutrition
Calories: 254kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 173mg | Potassium: 85mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2055IU | Vitamin C: 0.7mg | Calcium: 34mg | Iron: 0.5mg
