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Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting

A single Gluten-Free Carrot Cake Cupcake topped with a swirl of cream cheese frosting and orange zest.
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Bake moist, perfectly 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 baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup raisins (optional)
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream (if needed)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar with the eggs until combined. Whisk in the vegetable oil and vanilla extract.
  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 the optional nuts and raisins, mixing by hand until evenly distributed.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20 to 24 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 fully incorporated. Mix in the vanilla extract.
  11. If the frosting is too thick, add milk or cream one teaspoon at a time until you reach a smooth, spreadable consistency.
  12. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For best results with gluten-free baking, use a high-quality gluten-free all-purpose flour blend that already contains xanthan gum.
  • If you prefer a dairy-free frosting, substitute the cream cheese with a block-style dairy-free cream cheese alternative and use vegan butter sticks.
  • For a bakery-style presentation, use a piping bag fitted with a large star tip to frost the cupcakes.

Nutrition

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