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Best Gluten-Free Carrot Cupcakes with Rich Cream Cheese Frosting

Gluten Free Carrot Cupcake.
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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!

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.

Find it online: https://delectablefoodlife.com/the-best-gluten-free-carrot-cupcake/