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 (300 g) granulated sugar
- 3 (150 g) large eggs - at room temperature
- 1/2 cup (109 g) vegetable oil - or other neutral tasting oil
- 1/2 cup (125 g) unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cups (210 g) gluten free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) which already contains xanthan gum
- 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 kosher salt
- 2 cups (250 g) finely shredded carrots - about 2-3 large carrots
For the Cream Cheese Frosting:
- 4 oz (113 g) butter - softened to room temperature
- 8 oz (226.8 g) cream cheese - softened to room temperature
- 1 teaspoon pure vanilla extract
- 3 cups (360 g) powdered sugar - up to 4 cups as needed
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Cupcakes:
- Preheat oven to 350°F. Line two 12-cup muffin tins with cupcake liners. Set aside.
- In a large bowl, beat together 1 1/2 cups (300 g) granulated sugar and 3 (150 g) large eggs for 2 minutes with an electric mixer, until the mixture is light in color and well combined.
- Add the 1/2 cup (109 g) vegetable oil, 1/2 cup (125 g) unsweetened applesauce, 2 teaspoons pure vanilla extract, and 1 teaspoon apple cider vinegar. Mix until smooth and combined.
- In a medium bowl, whisk together 1 1/2 cups (210 g) gluten free flour blend, 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, and 1/2 teaspoon kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing between each addition, until no streaks of flour remain. Don't overmix.
- Stir in 2 cups (250 g) finely shredded carrots until evenly distributed throughout the batter.
- Fill each cupcake liner about 3/4 full. I use a cookie scoop to make this easier and keep them all the same size.
- Bake at 350°F for 18-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely on a wire rack before frosting.
For the Cream Cheese Frosting:
- While the cupcakes are cooling, make the frosting. In a large bowl, beat 4 oz (113 g) butter and 8 oz (226.8 g) cream cheese together with an electric mixer until completely smooth, about 2-3 minutes.
- Mix in 1 teaspoon pure vanilla extract.
- Gradually add 3 cups (360 g) powdered sugar, a little at a time, mixing on low speed after each addition. Add 3 to 4 cups total, until you reach your desired consistency. The frosting should be thick and smooth.
- Frost the cooled cupcakes using a knife or pipe rosettes on top using a pastry bag with a 1M tip.
- Serve immediately or store in the refrigerator. Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Notes
- Flour: This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. I haven't tested other blends, so results may vary with different brands.
- Measuring flour: For best results, use the metric measurements provided. If measuring by cups, spoon the flour into your measuring cup and level it off with a straight edge. Don't scoop directly with the cup, as this packs in too much flour.
- Shredding carrots: Use fresh carrots that you shred yourself. Pre-shredded carrots from the store are too dry and won't give you moist cupcakes.
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature for 15-20 minutes before serving.
- Freezing: Flash freeze cupcakes on a baking sheet for 1 hour, then wrap individually and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Calories: 257kcal | Carbohydrates: 36g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 170mg | Potassium: 89mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2059IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
