Gluten Free Carrot Cake Cupcakes
Gluten free carrot cake cupcakes are soft, sweet, and comforting. Inspired by my Tuscan roots, these cupcakes stay moist, fluffy, and full of warm spices—perfect for any celebration.
Ingredients
- 1 1/2 cups gluten free flour blend rice flour and almond flour recommended
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger optional
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups freshly grated carrots
- 1/2 cup chopped walnuts or pecans optional
- 8 oz cream cheese
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract for frosting
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake tray with liners.
- In a bowl, whisk together gluten free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
- Fold dry ingredients into wet until just combined. Gently fold in grated carrots and nuts if using.
- Let batter rest for 5 minutes. Spoon into cupcake liners, filling each about 2/3 full.
- Bake for 20–22 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to wire rack.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
- Once cupcakes are cool, frost and decorate as desired.
Notes
Use freshly grated carrots for the best texture and sweetness. Let the batter rest to hydrate the gluten free flour. Store cupcakes in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1cupcakeCalories: 240kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 30mgSodium: 180mgFiber: 2gSugar: 18g
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