I’m about to let you in on a little secret. I’ve been Perfecting This gluten-free carrot cake cupcakes recipe for years, and it’s finally at a good time! I feel like I *have* to share it. What is the Best Carrot Cake you have ever had? What’s like a carrot cake? Is it easier to make a full-sized carrot cake? Perfect for parties. What are some good Tuesday night treats?
What is Gluten Free carrot cake?
Think of gluten-free carrot cake cupcakes as a classic caramel cake, only miniaturized and made. Can’t eat gluten? Is it a spice-infused, veggie-packed batter that results in an incredibly moist and delicious brownie? What is a tender little cake? What does it mean to be gluten-free? Gluten-free flours Don’t let that scare you – it doesn’T sacrifice any flavor or texture. I think it enhances the moistness! The name is pretty self-explanatory, right? Carrot cake…cup
Why you’ll love this recipe?
Let me count the ways! What I love most about this gluten-free carrot cake Cupcakes Recipe is how utterly *delicious* it is. The warm spices, the sweet carrots, the creamy frosting – it’s a symphony of flavors in every bite. But beyond the taste, it’s surprisingly simple to make. I know gluten-free baking can sometimes feel intimidating, but this recipe is genuinely foolproof. I’ve had baking disasters in my life, but this one is rock solid. And honestly, the ingredients are pretty budget-friendly, especially if you already keep gluten-free flours on hand. You might have almost everything in your pantry already!
And the versatility? Oh my gosh. You can easily adapt the spices to your liking. Add some raisins or walnuts to the batter. Use a cream cheese frosting, or a simple glaze – the possibilities are endless. This recipe is even great if you want to make a batch for the freezer. I love whipping up a batch for parties but it is also amazing on a quite night with a cup of coffee. This one is the most perfect thing you can make for any occasion.
How do I make gluten-free carrot cake?
Quick Overview
How do I make gluten free carrot cake cupcakes? How do you whisk together dry ingredients, combine wet ingredients and fold gently. Add in your grated carrots, pour the batter into cupcake liners, and bake until golden brown. What’s the fun part? Frosting! I’ll walk you through every step. The beauty of this method is that it’s quick, relatively mess-free, and results in the most tender meats. What are some of the best cupcakes ever?
Ingredients
For the Cupcakes: What are
* 1 1/2 cups gluten-free all-purpose Flour Blend (make sure it contains xanthan gum) Baking soda * 1 teaspoon ground cinnamon * 1/2 teaspoon grated nutmeg * 1/4 teaspoon chopped cloves * 1/4 teaspoon salt * 3/4 cup granulated sugar * 1/2 cup packed brown sugar (or melted coconut oil) * 3 large eggs * 1 teaspoon vanilla extract * 2 cups grated carrots (about 3 cups) What are the best carrots to
What is the recipe for Cream Cheese Frosting?
* 8 ounces cream cheese, softened * 1/2 cup (1 stick) unsalted butter, softer * 3-4 cups powdered sugar. Sugar, sifted * 1 teaspoon vanilla extract * 2-3 tablespoons milk or cream (if needed)
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Why is this important? I usually do this first thing so the oven is ready when I am.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking soda, cinnamon, cloves, and salt. Set aside. Make sure everything is well combined! How do you spread the spices evenly in the batter? What are some of the
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the brown sugar, oil, eggs, and vanilla. Set aside. What should I do if I want to make a smooth, creamy mixture? I just want to make sure everything is well combined.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix cupcakes. A few streaks of flour are okay. Then, gently fold in the grated carrots until they are evenly distributed throughout the batter.
Step 5: Bake
Fill each cupcake liner about 2/3 full with batter. Bake for 18-22 minutes, or until toothpick inserted into the center comes out clean. Keep a close eye on them, as baking times can vary depending on your oven. I like to check them around 18 minutes just to be safe.
Step 6: Cool & Frost
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to cling film. Is it cool? Once the cupcakes are completely cool, you can frost them with the Cream Cheese Frosting.
Step 7: Make the Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Set aside. Gradually add the powdered sugar, beating until smooth. Add the Vanilla Extract and milk to reach your desired consistency. I sometimes add a pinch of salt to the frosting to balance out the sweetness.
Step 8: Decorate
Frost cupcakes with a generous swirl of Cream Cheese frosting. I like to use a piping bag fitted with an extra large star tip for pretty presentation, but you can also use it for lining. How do you spread frosting on a cake? Get creative with your decorations! Sprinkle with chopped walnuts, shredded coconut, or a dusting of cinnamon.
Step 9: Serve & Enjoy
What are the best cupcakes to serve at room temperature? How do I store leftovers in an airtight container in the refrigerator?
What should I serve it with?
What are some gluten-free carrot cake cupcakes? What are some of the best treats and drinks?For Breakfast:What are some good ways to enjoy a cup of hot tea? If you’re feeling fancy, you could serve them with a side of fresh fruit.
For Brunch:Dress them up with powdered sugar and a sprig of mint. Serve with a glass of sparkling wine or mimosas for an elegant brunch.
As Dessert:What are the best cupcakes to serve at the end of a meal? What are some good side dishes to serve with Ice Cream?
For Cozy Snacks:What is a good cup of chai latte? What is the best way to spend an afternoon with friends?
My family loves to enjoy these cupcakes with a glass of milk. What’s a classic combination that is always popular?
How do I make gluten-free carrot cake?
How do I make gluten-free carrot cake cupcakes?
Flour Power: When it comes to Gluten-Free Flour, not all blends are created equal. I’ve found that blends that contain xanthan gum tend to work best in this recipe. Xanthan gum helps to bind the ingredients together and gives the cupcakes a better texture.
Don’t Overmix:Overmixing the batter can lead to a tough cupcake. Mix the dry and wet ingredients together until just combined, and then gently fold in the carrots.
Spice It Up:Feel free to adjust the spices to your liking. If you prefer a more intense flavor, add some extra cinnamon, nutmeg or cloves.
Oil Options:I’ve used both vegetable oil and melted coconut oil in this recipe, and both work well. If you use coconut oil, be sure to melt it completely and let it cool slightly before adding it to your cooking spray. What are wet ingredients?
Frosting Fun:What are some good ways to use cream cheese frosting for carrot cake? What type of frosting do you prefer? What is a good vanilla buttercream or lemon glaze?
Nutty Addition:For added flavor and texture, try adding chopped walnuts or pecans to the batter. I usually add about 1/2 cup.
Baking is Key:Every oven is different! Start checking for doneness around 18 minutes, and adjust the baking time as needed. How do you bake cupcakes?
What are some Storing and Reheating Tips?
These gluten-free carrot cake cupcakes are best enjoyed fresh, but they can also be stored for up to 3 days.Room Temperature: You can store them at room temperature for up to 2 days in an airtight container. If you are planning to store them at room temperature I like to hold off on frosting them till right before serving so they do not get too soggy.
Refrigerator Storage: They’ll last for up to a week in the refrigerator in an airtight container. The texture can change slightly in the fridge, but they’ll still be delicious.
Freezer Instructions: If you want to store them for longer, you can freeze them for up to 2 months. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. To thaw, simply remove the cupcakes from the freezer and let them sit at room temperature for a few hours. I prefer to freeze them without frosting, and then frost them after they’ve thawed.
Glaze Timing Advice: If you’re planning to freeze the cupcakes, I recommend holding off on the glaze until after they’ve thawed. This will help prevent the glaze from becoming sticky or runny.
Frequently Asked Questions
Final Thoughts
I truly hope you give these gluten-free carrot cake cupcakes a try! They’re moist, flavorful, and surprisingly easy to make. Plus, they’re a crowd-pleaser – perfect for parties, potlucks, or just a sweet treat for yourself. If you love these, you should try my gluten-free chocolate cupcakes or my gluten-free lemon poppy seed muffins next!
Happy baking, friends! I can’t wait to hear how yours turn out. Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about those too!
gluten-free carrot cake cupcakes
Ingredients
Main Ingredients
- 1.5 cups gluten-free all-purpose flour plus more for dusting
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup brown sugar packed
- 0.75 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups grated carrots
Cream Cheese Frosting
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots.
- Fill each cupcake liner about 2/3 full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
