Print

Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting

Two Gluten-Free Carrot Cake Cupcakes topped with thick swirls of cream cheese frosting and carrot flecks.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake moist, spiced carrot cake cupcakes using a gluten-free flour blend, topped with a simple, tangy cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar with the eggs until combined. Whisk in the vegetable oil and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots and chopped nuts, if using.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  9. Gradually add the sifted powdered sugar, beating until incorporated. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • For a dairy-free option, substitute the cream cheese with a dairy-free cream cheese alternative and use vegan butter sticks for the frosting.
  • Do not grate the carrots too finely; small shreds hold moisture better.

Nutrition

Find it online: https://tastytipster.com/gluten-free-carrot-cake-cupcakes-with-cream-cheese-frosting/