Easy Gluten Free Carrot Cake Cupcake 🧁
You Will Need…
FOR CUPCAKES:
1 ¼ cup (160g) all-purpose flour (substitute Glute Free all purpose for a gluten free option)
1 teaspoon baking soda, important to level the teaspoon
1/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1/4 teaspoon ground cardamom, optional
1/8 teaspoon freshly grated nutmeg, optional
1/2 cup (118ml) canola or other vegetable oil
1/2 cup (100g) granulated sugar
1/2 cup (105g) light or dark brown sugar, packed
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 ½ cups (150g) grated peeled carrots, 2 to 3 medium carrots
1/4 cup (35g) coarsely chopped pecans, optional
1/4 cup (35g) raisins, optional
FOR CREAM CHEESE FROSTING:
4 ounces (115g) full-fat block cream cheese, softened to room temperature
2 tablespoons (28g) unsalted butter, softened to room temperature
1/2 teaspoon vanilla extract
Pinch fine sea salt
1 ½ cups (165g) powdered sugar or confectioners sugar, plus more as needed
Pinch ground cinnamon or ground cardamom, optional
1/4 cup (35g) coarsely chopped pecans, optional
Directions:
Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth.
Stir in the carrots, nuts, and raisins.
Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
Cool cupcakes in the pan for 5 minutes, then transfer them to a cooling rack and cool them completely before frosting.
FROST CUPCAKES
In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld electric mixer on medium speed until very creamy, about 2 minutes.
For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.
Beat in the powdered sugar, a 1/4 cup at a time, until fluffy. Add an additional 1/4 cup to 1/2 cup of powdered sugar for a thicker frosting.
To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.
Frost the cooled cupcakes and, if you’d like, top with coarsely chopped pecans.
Carrot cake cupcakes are not only a delightful dessert but also a great option for gluten-sensitive individuals. By substituting gluten-free flour, you can create a moist and flavorful treat that everyone can enjoy. Carrots add natural sweetness and moisture to the cupcakes, while spices like cinnamon and nutmeg enhance their rich flavor profile. To customize your cupcakes, consider adding ingredients like pineapple for added moisture or coconut for tropical flair. To elevate the experience, try different frostings such as vanilla bean or coconut cream cheese frosting. Whether for a birthday, holiday, or just a sweet craving, these gluten-free carrot cake cupcakes are a fantastic choice that will impress your friends and family. Additionally, using freshly grated carrots ensures the best texture and flavor. The optional chopped pecans and raisins not only enhance the taste but also provide additional texture. When making the frosting, you can adjust the sweetness by varying the amount of powdered sugar to match your preferences. Remember to always let the cupcakes cool properly before frosting to achieve the best results. These cupcakes are sure to become a staple in your baking rotation!
