Name: Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 6
Ingredients: 9 Tablespoons Gluten Free 1-to-1 Flour Blend (83 grams, Bob's Red Mill); 1/2 teaspoon Baking Powder; 1/8 teaspoon Baking Soda; 1/8 teaspoon Salt; 1/2 teaspoon Cinnamon; 1/4 teaspoon Ginger; pinch Nutmeg; 1/4 Cup Light Brown Sugar; 1 Egg; 2 Tablespoons Oil; 1/2 teaspoon Vanilla; 2 Tablespoons Unsweetened Applesauce; 1/2 Cup Carrots (grated); 2 ounces Vegan Cream Cheese (room temperature); 3 Tablespoons Vegan Butter (room temperature); 1 Cup Powdered Sugar (softed); 1/4 Cup Walnuts (finely chopped)

Carrot Cake Cupcakes

🍰 Join me as I make my favorite gluten free carrot cake cupcakes. This easy-to-follow recipe guarantees moist, fluffy cupcakes every time! Whether you’re a seasoned baker or just starting out, these cupcakes are perfect for any occasion. Packed with the goodness of carrots and a blend of warm spices, topped off with

Method

13 steps

Preheat the oven to 350 degrees. Line a 6-cup muffin tin with paper liners.
Combine the gluten free flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a small bowl. Mix well and set aside.
Add the brown sugar and egg to a mixing bowl. Use an electric mixer to beat them on medium speed for 3 minutes until the egg has increased in volume and the color is lighter.
With the mixer on, slowly pour the oil in at the edge of the bowl. Mix until combined.
Add the vanilla followed by the flour mixture. Mix on the lowest speed until the dry ingredients are just incorporated. Scrape down the bowl.
Add the applesauce and grated carrots. Stir together with a spatula until the carrots are evenly mixed in.
Portion the cake batter into 6 cups. The cups should be around 1/2-2/3 full.
Bake in the preheated oven for 21-23 minutes or until the tops spring back when gently poked.
Remove from the oven and cool in the muffin tin for 10 minutes. Then remove to a wire rack to cool completely before decorating.
Combine the vegan cream cheese and butter in a mixing bowl. Beat with an electric mixer until smooth and creamy.
Add the vanilla and powdered sugar. Start the mixer on the lowest speed and mix until the dry ingredients are incorporated. It will resemble a thick paste.
Turn the mixer to high speed and beat for 3-5 minutes until fluffy.
Transfer the frosting to a piping bag and decorate the cupcakes. Sprinkle with the chopped walnuts, if using.

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