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Gluten Free Carrot Cake Cupcakes

Gluten Free Carrot Cake Cupcakes

Indulge in the delightful taste of Gluten Free Carrot Cake Cupcakes, a perfect blend of moist texture and rich flavor. These little delights are topped with a creamy frosting, making them an irresistible treat. Perfect for any occasion, they’re a healthier dessert option that everyone will love!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cupcakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Coconut Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 3 large Eggs at room temperature
  • 2 tablespoons Coconut Oil melted
  • 1/2 teaspoon Vanilla Extract
  • 3/4 cup Coconut Sugar packed
  • 1 1/4 cups Grated Carrots
  • 4 ounces Reduced-Fat Cream Cheese softened
  • 1/4 cup Butter softened
  • 1 teaspoon Vanilla Extract
  • 1 cup Powdered Sugar sifted

Equipment

  • Grater
  • Oven
  • Baking Sheet
  • Wooden Spoon
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with 6 muffin liners.
  2. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
  3. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract, and coconut sugar until light and fluffy.
  4. Stir in the coconut flour mixture, mixing well to ensure there are no lumps.
  5. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
  6. Pour the batter into the prepared muffin tins and let stand 10 minutes before baking.
  7. Bake for 20-22 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  8. Let cool completely before frosting.
  9. In a large bowl, beat together the softened cream cheese and butter until light and fluffy.
  10. Beat in the vanilla until well combined.
  11. Turn the mixer down to low and gradually beat in the powdered sugar.
  12. Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
  13. Spoon the icing into a parchment bag and swirl the icing on top of each cupcake.

Notes

  • Tip 1: Keep your leftover cupcakes in an airtight container at room temperature for up to three days.
  • Tip 2: Yes, you can freeze these cupcakes! Just make sure to wrap them tightly in plastic wrap and then place them in an airtight container.
  • Tip 3: These cupcakes pair wonderfully with a cup of tea or coffee.
  • Tip 4: Experiment with adding nuts or raisins to the batter for extra flavor.
  • Tip 5: For a lighter frosting, consider using Greek yogurt mixed with cream cheese.