Description
These Gluten Free Carrot Cake Cupcakes are a delightful treat with a moist texture and rich flavor. Made with fresh grated carrots and topped with creamy frosting, they are perfect for dessert lovers looking for easy homemade sweets.
Ingredients
Scale
- ½ cup white sugar
- ½ cup dark brown sugar
- ½ cup oil
- ⅓ cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free all purpose baking flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 ¼ cup freshly grated carrots
- 8 ounces cream cheese block not tub, room temperature
- ½ cup butter room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F and line a 12-cavity cupcake tin with liners.
- Combine all wet ingredients in a medium mixing bowl or stand mixer. Beat on medium/low speed until well combined.
- Add dry ingredients, excluding the carrots, and beat until just combined. Fold in the grated carrots gently.
- Scoop the batter into the cupcake tin, filling each liner about ¾ full. Bake for 29-35 minutes or until a toothpick inserted comes out clean. Let cool in the tin for about 15 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter in a mixing bowl for about 2 minutes. Gradually add powdered sugar and mix until combined, then add vanilla and salt, mixing until smooth.
- Once cooled, frost the cupcakes using a piping bag or a cake knife. Serve and enjoy!
Notes
Ensure all ingredients are at room temperature for the best results.
You can replace the cream cheese frosting with a classic buttercream if preferred.
For an extra kick, consider adding chopped nuts into the cupcake batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg