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Carrot Cake Cupcakes

These carrot cake cupcakes are to die for! They're so light & fluffy, you wouldn't believe they're gluten free. Try them out with my homemade cream cheese frosting below.

carrot cake cupcakes

Cupcake Ingredients

gluten free carrot cake

Frosting Ingredients

  • 1 package cream cheese

  • 1/2 stick melted butter

  • 3/4 cup powdered sugar powdered sugar

  • optional creaminess: 3 tbsp half & half

The Process

  • preheat oven to 350 degrees Fahrenheit

  • mix together your dry cupcake ingredients: sugar, flour, baking soda, sea salt, cinnamon

  • mix together your wet cupcake ingredients: oil, vanilla, eggs

  • add your wet cupcake ingredients to your dry cupcake ingredients & mix everything together

  • next, add in the shredded carrots & pecans

  • make sure everything is well blended using a hand or stand-up mixer

  • place your baking cups in your cupcake tin, & scoop the cupcake mixture you've just made into the baking cups (makes about 20-24 cupcakes)

  • place your tray in the oven for 25 minutes

  • frosting: while your cupcakes are baking, prepare the homemade frosting by melting the butter

  • frosting: once the butter is melted, add the butter to the cream cheese & powdered sugar (add in the optional half & half last), & fully blend together until smooth with your mixer

  • once the cupcakes are ready, let them cool for about 20 minutes

  • frost the cupcakes with your homemade or store bought frosting once they are cool

Enjoy your cupcakes & let me know if you have any feedback! I store the frosting in the fridge, & add it on fresh as I eat/serve the cupcakes.

*I like Bob's Red Mill for flour options

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