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Best Gluten-Free Carrot Cupcakes with Rich Cream Cheese Frosting

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The BEST Gluten-Free Carrot Cake Muffin with Rich Cream Cheese Frosting is an easy, delicious recipe your family will love! These moist, fluffy cupcake muffins have lovely carrot flavors and a rich, delicious frosting. They’re perfect for any celebration or holiday event, and homemade carrot cake cupcakes are always welcome!

Gluten Free Carrot Cupcake

Growing up, my Mom always made carrot cake muffins or banana cupcakes with cream cheese frosting! I was excited to create a gluten-free version of this childhood memory. These gluten-free carrot cake cupcakes are very fluffy and moist from the addition of buttermilk, and the creamy cream cheese frosting is addictively delicious! If you are on a gluten-free diet, it is always wonderful to have gluten-free recipes like this to share with friends when celebrating milestones or birthday celebrations. If you love gluten-free cupcakes, you will also love our Gluten-Free Chocolate Cupcake with Chocolate Buttercream Frosting!

What you’ll love about this recipe:


  • Moist, Fluffy Carrot Cupcakes made with Buttermilk.
  • Rich, decadent cream cheese frosting!
  • Lots of fresh carrot flavor and creamy icing.
  • Perfect for Easter, Mother’s Day, or any celebration!
  • Tastes like a delicious carrot cake!
Ingredients for Carrot Cupcake Muffins

Recipe Ingredients

You’ll need the following ingredients to make this delicious Gluten-Free Carrot Cupcake Recipe. Bake Time is 20 minutes. Full instructions in the recipe card below.

  • 1 and ½ cups Gluten-Free flour (I used King Arthur’s measure for measure GF flour)
  • 1 teaspoon baking powder
  • ½  teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ ground ginger powder
  • ¼  teaspoon ground nutmeg
  • ¼  teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ⅓ cup vegetable oil or melted coconut oil
  • ⅓ cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup grated or finely shredded carrots
  • ½ cup chopped walnuts
  • For the CREAM CHEESE FROSTING
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 ½  cups confectioners’ sugar
  • 1 teaspoon vanilla extract

Ingredient Notes



How To Make Gluten-Free Carrot Cake Cupcake Recipe – Step by Step

  1. Preheat your oven to 350 degrees F. Line a cupcake pan with cupcake liners.
  2. Whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the eggs with granulated sugar and brown sugar until well combined and slightly thickened using a hand mixer or stand mixer.
  4.  Add the oil, buttermilk, and vanilla extract and mix with a wooden spoon until smooth.
  5. Gradually add the dry ingredients and wet ingredients, mixing until just combined.
  6. Fold in the grated carrots and chopped walnuts until evenly distributed.
  7. Divide the cupcake batter evenly among the prepared cupcake liners or muffin cups in the muffin tray, filling each about 3/4 full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
  11. Gradually add the confectioners’ sugar and vanilla extract, mixing until the frosting is smooth and fluffy.
  12. Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag with a star nozzle.
  13. Garnish the cupcakes with chopped walnuts and serve.



Tips & Tricks

  • Buttermilk can be replaced by ⅓ cup of milk and 1 teaspoon of white vinegar.
  • The same recipe can be used for mini cupcakes and yields about 32 mini carrot cupcakes.
  • If the cream cheese frosting is too thick, add a tablespoon of heavy cream to achieve the perfect piping consistency.
  • For best results and moist cupcakes, do not overbake. Use a toothpick test to check when cupcakes are done.

Storage

To store cupcakes, keep them in an airtight container or covered with plastic wrap, and they can be stored at room temperature for up to 4-5 days.

Carrot Muffin with liner peeled away

Frequently Asked Questions about Carrot Cupcakes

 
Can I freeze the cream cheese frosting?

Yes, you can store the frosting for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw it in the refrigerator, then beat the frosting on medium speed for a few seconds until it’s creamy again. After thawing or refrigerating, if needed, you can thin out the frosting by beating in a splash of heavy cream or milk.

I hope you loved this Gluten-Free Carrot Cupcake Recipe. If you make it, please leave a rating so I know you liked it!

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Best Gluten-Free Carrot Cupcakes with Rich Cream Cheese Frosting

Gluten Free Carrot Cupcake.
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5 from 1 review

The BEST Gluten-Free Carrot Cake Muffin with Cream Cheese Frosting is an easy, delicious recipe your family will love! These moist, fluffy cupcake muffins lovely carrot flavors and a rich, delicious frosting. They’re perfect for any celebration or holiday event!

  • Author: Sherie Friedlander
  • Prep Time: 40 Minutes
  • Cook Time: 20 Minutes
  • Total Time: One Hour
  • Yield: 12 Cupcakes 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 1/2 cups Gluten-Free flour (I used King Arthur’s measure for measure GF flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 ground ginger powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable oil or melted coconut oil
  • 1/3 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts
  • For the cream cheese frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line a cupcake pan with cupcake liners.
  2. Whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, beat the eggs with granulated sugar and brown sugar until well combined and slightly thickened using a hand mixer or stand mixer.
  4.  Add the oil, buttermilk, and vanilla extract and mix until smooth.
  5. Gradually add the dry ingredients and wet ingredients, mixing until just combined.
  6. Fold in the grated carrots and chopped walnuts until evenly distributed.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
  11. Gradually add the confectioners’ sugar and vanilla extract, mixing until the frosting is smooth and fluffy.
  12. Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag with a star nozzle.
  13. Garnish the cupcakes with chopped walnuts and serve.

Notes

  • Buttermilk can be replaced by ⅓ cup of milk and 1 teaspoon of white vinegar.
  • The same recipe can be used for mini cupcakes and yields about 32 mini carrot cupcakes.
  • If the cream cheese frosting is too thick, add a tablespoon of heavy cream to achieve the perfect piping consistency.
  • To store cupcakes, keep them in an airtight container, and they can be stored at room temperature for up to 4-5 days.

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