Go Back
–+ servings
Gluten Free Carrot Cake Cupcakes

Gluten Free Carrot Cake Cupcakes

These gluten free carrot cake cupcakes are moist, tender, and topped with homemade cream cheese frosting. Perfect for Easter or a fun Spring dessert!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 422 kcal

Equipment

  • Cupcake tin

Ingredients
  

Wet

  • 0.5 cup white sugar
  • 0.5 cup dark brown sugar
  • 0.5 cup oil
  • 0.33 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry

  • 1.5 cups gluten free all purpose baking flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1.25 teaspoons cinnamon
  • 0.5 teaspoon ginger
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon cloves
  • 1.25 cups freshly grated carrots

Cream Cheese Buttercream

  • 8 ounces cream cheese block not tub room temperature
  • 0.5 cup butter room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 0.125 teaspoon salt

Instructions
 

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity cupcake tin with liners and set aside.
  • In a medium mixing bowl or bowl of a stand mixer, combine all wet ingredients. Beat on medium/low speed until well combined.
  • Add in the dry ingredients, aside from the carrots, and beat just until combined. Fold in the carrots until well incorporated.
  • Scoop into the prepared tin, filling each about ¾ of the way full. Bake for 20-24 minutes or until a toothpick comes out clean. Let cool in the tin for about 15 minutes, then transfer to a wire rack to finish cooling.
  • Meanwhile, prep the frosting. Add the cream cheese and butter to a mixing bowl or bowl of a stand mixer. Beat for about 2 minutes. Add in the powdered sugar and beat until combined, about another full minute. Add in the vanilla and salt and mix until combined.
  • Once the cupcakes have cooled completely, frost using a piping bag or just a cake knife. Enjoy!

Notes

Feel free to add in some chopped nuts as well! I like walnuts here, about ½ cup chopped.

Nutrition

Serving: 1cupcakeCalories: 422kcalCarbohydrates: 60gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 30mgSodium: 412mgPotassium: 93mgFiber: 2gSugar: 49gVitamin A: 400IUVitamin C: 0.03mgCalcium: 132mgIron: 1mg
Keyword carrot cake, cupcakes, dessert, easter, Gluten Free, spring
Tried this recipe?Let us know how it was!