Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting
These Gluten Free Carrot Cake Cupcakes are filled with a delicious carrot flavor along with warm notes from the cinnamon, ginger and nutmeg. The moist and light cupcake texture pairs perfectly with the smooth vanilla cream cheese frosting on top.
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 23-25 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 incorporatedÂ
- 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