Gluten free Carrot Cake Cupcakes

These Gluten Free Carrot Cake Cupcakes are super soft, tender cakes filled with warm spices, topped with thick velvety cream cheese frosting. It's so easy to make and is the perfect individual dessert or party cupcake from your favorite cake flavors!

I love making my favorite cakes into cupcakes as they are perfect for parties, picnics and little individual desserts. Carrot cake is one of the most popular cake flavors in my house, and we usually have it in various forms, so it was about time I added my gluten free carrot cake cupcakes to the collection.

Other great cupcakes that are worth a try are my gluten free vanilla cupcakes, gluten free victoria sponge cupcakes, gluten free gingerbread cupcakes, and gluten free chocolate cupcakes.

Recipe Development

I used my gluten free carrot cake recipe and turned it into cupcakes. I added light brown sugar into this recipe, which adds a little moisture and gives a more tender crumb, helping prevent the cupcakes from drying out. I omitted the orange juice from my original recipe, but you could easily add it back in if preferred.

When making the cream cheese frosting, I adjusted my frosting from my gluten free carrot loaf cake to make it firmer and pipable. I increased the butter to cream cheese ratio, and after a few tweaks, I think it turned out great.

📋 Ingredients Notes

• Oil - I much prefer oil in carrot cake as it is stored in the fridge the oil will help it stay moist for longer. Use a neutral flavored oil such as vegetable oil or canola oil.
• Sugar - I used regular granulated sugar and light brown sugar in the cupcakes and powdered sugar in the frosting.
• Eggs - This will give the cake structure and help bind everything together. Be sure to use eggs at room temperature.
• Vanilla extract - I use this in the cupcake and frosting to add additional flavor.
• Gluten free all purpose flour - Also known as gluten-free plain flour. I used a blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used King Arthur Flour Gluten-Free Measure for Measure Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, Cup4Cup Gluten-Free Flour with my recipes that have worked well.
• Xanthan Gum - Omit if the flour blend already contains xanthan gum.
• Baking powder & baking soda - Helps the cakes rise. Check that the baking powder is gluten free as some brands contain gluten.
• Spices - I used a mix of ground Cinnamon, ground All spice, and ground Nutmeg as they give the perfect flavor that compliments the carrots perfectly.
• Salt - Enhances the flavors in the cake and frosting.
• Carrots - The star of the show! I use nice fresh carrots, they add a delicious flavor, and texture and also add moisture to the cake.
• Butter - I used unsalted butter, but if you use salted butter, just omit the additional salt from the cream cheese frosting.
• Cream cheese - Use full-fat good quality cream cheese at room temperature. If in the US be sure to use full fat block cream cheese as the tub cream cheese has a higher water content and could result in runny frosting.

See the recipe card below for ingredient measurements.

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make gluten free carrot cake cupcakes.

See the recipe card below for more detailed recipe instructions.

Make the cupcakes

Step 1: Preheat the Oven to 170°c/325°F/Gas mark 3. Place cupcake liners into a muffin pan.

In a large bowl whisk together the oil, sugar, eggs, and vanilla extract until fully combined.

Step 2: Add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt to the wet mixture and stir until no streaks remain.

Add the grated carrots and fold in until evenly distributed. Set aside for 10 minutes to allow the batter to hydrate.

Tip: Letting the batter rest will help prevent the cupcakes from being dry once baked as it allows the flour to fully absorb the liquid.

Step 3: Divide the carrot cake mixture between the cupcake liners until they are around ¾ full.

Step 4: Bake in the oven for 20-25 minutes. Check with a skewer in the middle of a cupcake, and if it comes out clean, the cupcakes are ready. Place on a cooling rack until completely cool.

Tip: Depending on the size of the cupcake liners, you might get a few extra cupcakes. I made 14 cupcakes.

Make the cream cheese frosting

Step 5: With electric beaters beat the cream cheese and butter together for a few minutes until soft.

Step 6: Beat in the sugar one tablespoon at a time until it is smooth and lump free.

Add in the salt, and vanilla extract, and beat until it thickens into soft peaks (try not to over beat as the mixture might start to separate).

Place in the fridge for 30 minutes.

Tip: Placing the cream cheese frosting in the fridge to chill will help make it easier to pipe the frosting.

Decorate the cupcakes

Step 7: Once the gluten free carrot cake cupcakes are fully cooled, add the cream cheese frosting into a piping bag with your preferred nozzle. Pipe the frosting and top with decorations id desired.

Step 8: Store in an airtight container in the fridge for up to 4 days. Remove from the fridge around one hour before serving to allow the cupcakes to come to room temperature.