Gluten Free Carrot Cake Cupcakes are the perfect spring dessert. The cupcake is light and moist which pairs perfectly with the smooth vanilla cream cheese frosting on top.

Gluten Free Carrot Cake Cupcake with Frosting.

I mean…who doesn’t love a good cupcake?

They are like having your own personalized cake that, most importantly, you don’t have to share.

Carrot Cake Cupcakes are the perfect treat during the spring season. They are filled with delicious spices and flavors, pairing perfectly with a classic vanilla cream cheese frosting.

However, they are also very easy to make!

Main Ingredients

Ingredients measured out to make carrot cake cupcakes.

How to Make Gluten Free Carrot Cake Cupcakes

  1. Preheat the oven to 350 degrees F
  2. To a large mixing bowl, add both sugars, oil, eggs and vanilla extract
  3. Whisk
  4. Add the grated carrots and whisk until evenly distributed 
  5. Fold in all the dry ingredients using a spatula until just combined
  6. Add cupcake liners to each mold of the cupcake tin
  7. Use an ice cream/cookie scoop or spoon to transfer the batter into the liners
  8. Fill the liners 3/4 of the way leaving a little room at the top
  9. Bake at 350 degrees F for 25-28 minutes
  10. Remove from the oven when a toothpick comes out of the center clean
  11. Let cool in the pan for 10-15 minutes then transfer to a cooling rack
  12. While the cupcakes cool, make the cream cheese frosting 
  13. To a mixing bowl, add the softened butter, cream cheese and vanilla extract
  14. Use an electric hand mixer to combine until smooth and creamy
  15. Add 1 cup of powdered sugar
  16. Mix until incorporated 
  17. Add the remainder of the powdered sugar
  18. Mix again until smooth and fully combined. The frosting should be thick enough to hold a slight peak off of the mixer
  19. Transfer to a piping bag or use a spoon to frost each cupcake
  20. Enjoy!
Liquid ingredients in mixing bowl.
Add the oil, eggs and vanilla extract to a large mixing bowl
Wet ingredients in mixing bowl.
Whisk then add both sugars
Wet ingredients combined in mixing bowl.
Incorporate the sugar with a whisk until combined
Wet ingredients and grated carrots in mixing bowl.
Add the grated carrots
Wet ingredients and grated carrots combined in mixing bowl.
Mix in
Dry ingredients on top of wet ingredients in mixing bowl.
Add the dry ingredients
Carrot cake cupcake batter in mixing bowl.
Fold into the batter until combined
Carrot cake cupcake batter in cupcakes liners.
Transfer to cupcake liners
Baked Carrot Cake Cupcakes in cupcakes liners.
Bake
Baked and cooled Carrot Cake Cupcakes in cupcakes liners on cooling rack.
Let cool completely
Cooled Carrot Cake Cupcakes in cupcakes liners on cooling rack topped with cream cheese frosting.
Frost the cupcakes
Cooled Carrot Cake Cupcakes in cupcakes liners on cooling rack topped with cream cheese frosting.
Frost the cupcakes
Eating a Gluten Free Carrot Cake Cupcake with a fork.
Enjoy!

Frequently Asked Questions

Do I have to use Gluten Free Flour to make these cupcakes?

Nope! You can use regular All Purpose Flour to make these cupcakes. Substitute the flour at a 1:1 ratio.

Can I use granulated sugar in the frosting?

No, you have to use Powdered Sugar in order to create that smooth, creamy texture. Granulated sugar will make the frosting unappealing and grainy in texture.

How do I know the cupcakes are done baking?

You will know the cupcakes are done baking when they have risen and a toothpick comes out of the center clean.

Can I make the cupcakes a day or two before serving?

I wouldn’t make the cupcakes more than one day or night prior to serving for ultimate freshness.

What is the best way to store leftover cupcakes?

Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.

A Gluten Free Carrot Cake cupcake with frosting and a bite taken out of it.
Gluten Free Carrot Cake Cupcake with Frosting.

Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 cupcakes
Gluten Free Carrot Cake Cupcakes are the perfect spring dessert. The cupcake is light and moist which pairs perfectly with the smooth vanilla cream cheese frosting on top.
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Ingredients
 

  • 1/2 cup Granulated Sugar
  • 1/2 cup Dark Brown Sugar, packed
  • 3/4 cup Oil, avocado, canola or vegetable Oil
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Carrots, peeled and grated (should be about 3-5 large carrots)
  • 1 1/4 cup All Purpose Gluten Free Flour, or Regular All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Ginger

Vanilla Cream Cheese Frosting

  • 4 oz Salted Butter, softened to room temp
  • 4 oz Plain Cream Cheese, softened to room temp
  • 2 tsp Vanilla Extract
  • 1.5 – 2 cups Powdered Sugar

Instructions
 

  • Preheat the oven to 350 degrees F
  • To a large mixing bowl, add both sugars, oil, eggs and vanilla extract
  • Whisk together
  • Add the grated carrots and whisk until evenly distributed
  • Fold in all the dry ingredients using a spatula until just combined
  • Add cupcake liners to each mold of the cupcake tin
  • Use an ice cream/cookie scoop or spoon to transfer the batter into the liners
  • Fill the liners 3/4 of the way leaving a little room at the top
  • Bake at 350 degrees F for 25-28 minutes
  • Remove from the oven when a toothpick comes out of the center clean
  • Let cool in the pan for 10-15 minutes then transfer to a cooling rack
  • While the cupcakes cool, make the cream cheese frosting
  • To a mixing bowl, add the softened butter, cream cheese and vanilla extract
  • Use an electric hand mixer to combine until smooth and creamy
  • Add 1 cup of powdered sugar
  • Mix until incorporated 
  • Add the remainder of the powdered sugar
  • Mix again until smooth and fully combined. The frosting should be thick enough to hold a slight peak off of the mixer
  • Transfer to a piping bag or use a spoon to frost each cupcake
  • Enjoy!

Nutrition

Serving: 1cupcake, Calories: 325kcal, Carbohydrates: 34g, Protein: 3g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 46mg, Sodium: 180mg, Potassium: 86mg, Fiber: 2g, Sugar: 24g, Vitamin A: 2900IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert
Cuisine: American
Keywords: carrot cake, Carrot Cake Cupcakes, Cupcakes, Easy Desserts, gluten free, Gluten Free Carrot Cake Cupcakes, gluten free dessert, gluten-free baking, Spring Baking, spring desserts

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