Gluten Free Carrot Cake Cupcakes

5 from 1 vote

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!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American, British

Diet: Gluten Free

Servings: cupcakes

Calories: 522kcal

Author: Amanda

Ingredients

Ingredients for gluten free carrot cake cupcakes

240 milliliters Oil Use a neutral flavored oil such as vegetable oil or canola oil.
100 grams Light brown sugar
100 grams Sugar
4 large Eggs Room temperature
1 teaspoon Vanilla extract
300 grams Gluten free all purpose flour
¼ teaspoon Xanthan Gum Omit if the flour blend already contains xanthan gum.
2 teaspoons Baking powder Check that the baking powder is gluten free as some brands contain gluten.
½ teaspoon Baking soda
2 teaspoons Ground cinnamon
½ teaspoon Ground all spice
½ teaspoon Ground nutmeg
¼ teaspoon Salt
200 grams Grated carrots

Ingredients for cream cheese frosting

400 grams Unsalted butter room temperature
250 grams cream cheese room temperature
300 grams Powdered sugar
½ teaspoon Vanilla extract
⅛ teaspoon Salt

Instructions

How to make gluten free carrot cake cupcakes

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.
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 fully.
Divide the carrot cake mixture between the cupcake liners until they are around ¾ full. Depending on the size of the cupcake liners, you might get a few extra cupcakes. I made 14 cupcakes.
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.

How to make cream cheese frosting

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

Notes

Recipe Tips

Tip #1: Use qood quaility ingredients as it really makes a difference to the end result.
Tip #2: Use room temperature butter, eggs, and cream cheese. If the cream cheese and butter are at different temperatures, it can cause the frosting to separate then beating.
Tip #3: Letting the batter rest will help prevent the cupcakes from being dry once baked as it allows the flour to fully absorb the liquid.
Tip #4: Placing the cream cheese frosting in the fridge to chill will help make it easier to pipe the frosting.

Nutrition