Gluten-Free Carrot Cake Cupcakes
These simple GF carrot cake cupcakes are soft, moist, and perfectly spiced. Topped with a smooth and tangy cream cheese frosting, they’re perfect for birthdays, Easter, or an everyday treat. These bakery-style muffins are easy to make with simple ingredients.
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About these GF carrot cake cupcakes
These homemade carrot cake cupcakes are moist, soft, and full of spices. For more sweet muffins with vegetables, here is the link to these zucchini muffins that you’re gonna love.
These easy dessert muffins are topped with a smooth and tangy cream cheese frosting that pairs very well with the moist spiced cake. They’re easy to make and perfect for easter, celebrations, or just because. You can also leave them as they are and serve them for breakfast, as a snack, or tea-time.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Eggs: room temperature eggs are better.
- Oil: natural oil, like sunflower oil.
- Spices: ground cinnamon, ginger, and nutmeg.
- Carrots: fresh, grated carrots. Not canned.
- Walnuts: chopped, toasted walnuts.
How to make easy GF carrot cake cupcakes
Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
Whisk gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
In a medium bowl, mix sugar with the oil. Add the eggs one by one, beating after each addition. Add the grated carrots and mix until incorporated.
Add the wet ingredients to the dry ones and mix until well incorporated. Add the chopped, toasted walnuts.
Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
Bake for 25 minutes. To know if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no streaks of batter.
Let cool before removing.
For the cream cheese frosting
Mix softened butter, powdered sugar, softened cream cheese, and lemon juice in a medium bowl, and beat until the desired consistency. Chill the frosting in the refrigerator for at least 30 minutes before spreading.
Once the muffins are completely cold, top them with the cream cheese frosting.
Top Tip
Carrots: They need to be grated, and a large-holed grater is better. Grate them at the last minute so they don’t release much liquid. If they do release liquid when you’re about to add them, squeeze it before doing it.
Storing
Store the muffins covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. If you frost them, they need to be refrigerated.
You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
Variations
- Dried fruits: this recipe takes walnuts, but you can also use almonds or pecans. Toast them before adding them to the batter.
- Raisins: add raisins, classic, they go great.
- Spiced muffins: increase all the spices for a stronger carrot cake flavor.
- Topping: replace the cream cheese frosting with vanilla buttercream.
For more GF baking recipes
GF Easy Carrot Cake Cupcakes
Ingredients
- 1 ¾ cup gluten-free all-purpose flour
- 1 ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 3/4 cup light brown sugar
- 1/2 cup oil
- 2 eggs room temperature
- 2 cups gated carrots
- 1 cup chopped, toasted walnuts
For the cream cheese frosting:
- 7 ounces cream cheese (200gr) softened at room temperature
- 1/3 cup unsalted butter (80gr) softened at room temperature
- 3/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
- In a medium bowl, mix sugar with the oil. Add the eggs one by one, beating after each addition. Add the grated carrots and mix until incorporated.
- Add the wet ingredients to the dry ones and mix until well incorporated. Add the chopped, toasted walnuts
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
- Bake for 20-25 minutes. To know if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no streaks of batter.
- Let cool before removing.
For the cream cheese frosting:
- Mix softened butter, powdered sugar, softened cream cheese, and lemon juice in a medium bowl, and beat until the desired consistency. Chill the frosting in the refrigerator for at least 30 minutes before spreading.
- Once the muffins are completely cold, top them with the cream cheese frosting.