Description
A reliable recipe for moist, spiced gluten-free carrot cake cupcakes topped with classic cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 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 grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the grated carrots and chopped nuts, if using.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- 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, then transfer them to a wire rack to cool completely before frosting.
- To make the frosting, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy.
- Mix in the vanilla extract and lemon juice. Beat for one more minute.
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
Notes
- Use a gluten-free flour blend that contains xanthan gum for the best texture in these cupcakes.
- Grate the carrots finely for the moistest result.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
- For a dairy-free option, substitute the cream cheese and butter with appropriate plant-based alternatives, though the texture may change slightly.
- Prep Time: 20 min
- Cook Time: 22 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 45g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg