Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting
Gluten Free Carrot Cake Cupcakes are filled with a warm carrot flavor along with cinnamon, ginger and nutmeg. The moist and light cupcake texture pairs perfectly with the smooth vanilla cream cheese frosting on top.
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 and fall seasons. They are filled with delicious spices and flavors, pairing perfectly with a classic vanilla cream cheese frosting.
Ingredient Notes and Substitutions
- Gluten Free All Purpose Flour – You can also use regular All Purpose Flour, substituting at a 1:1 ratio if that is all you have on hand. However, these cupcakes will no longer be gluten-free.
- Ground Cinnamon – Adds a sweet and warm aroma to the cupcakes, you can taste the cinnamon before you even take a bite!
- Ground Ginger – Ground ginger adds a sweet, warm, and spicy flavor to cakes, making it a key ingredient in many spiced desserts.
- Nutmeg – Nutmeg adds a warm, nutty, and slightly sweet flavor to cakes, perfectly complementing a spice like cinnamon.
- Baking Soda and Baking Powder – In a cake, baking soda and baking powder work together to provide different types of lift, control the cake’s final texture, and balance its flavor.
- Eggs – Eggs perform several functions in cake recipes, including binding ingredients, adding moisture, providing structure, and leavening the batter.
- Carrots – Make sure the carrots are finely grated so that there aren’t big chunks in the batter.
- Salted Butter – You can also use unsalted butter, however, I recommend adding a pinch of salt to the batter. The salt enhances and balances the sweetness in the cake, making other flavors more complex and pronounced.
- Vanilla Extract – Used in both the cupcake batter and frosting for this recipe. Adds a great flavor to both, bringing it all together.
- Cream Cheese – For the frosting, make sure the cream cheese is softened to room temperature and hasn’t been frozen prior to using.
- Powdered Sugar – To be used in the frosting, any brand of powdered sugar will work.
Step by Step Instructions for Gluten Free Carrot Cake Cupcakes
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
Nope! You can use regular All Purpose Flour to make these cupcakes. Substitute the flour at a 1:1 ratio.
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.
You will know the cupcakes are done baking when they have risen and a toothpick comes out of the center clean.
I wouldn’t make the cupcakes more than one day or night prior to serving for ultimate freshness.
Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.
Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting
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!