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Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting

Close-up of a moist Gluten-Free Carrot Cake Cupcake topped with thick, swirled cream cheese frosting and carrot shavings.
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A complete recipe for moist, spiced gluten-free carrot cake cupcakes topped with classic cream cheese frosting.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, beating well after each addition. Mix in the vegetable oil and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots and chopped nuts, if using.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  9. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until incorporated. Mix in the vanilla extract and lemon juice. Beat on medium-high speed until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • Use a high-quality gluten-free all-purpose blend that contains xanthan gum for the best structure.
  • Ensure your cream cheese and butter are at true room temperature for smooth frosting.
  • Do not overbake the cupcakes; gluten-free cakes can dry out quickly.
  • For extra moisture, you can add 1/4 cup crushed pineapple (drained well) to the batter along with the carrots.

Nutrition

Find it online: https://tastytribune.com/glutenfreecarrotcakecupcakeswithcreamcheese/