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Moist Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting

Three Gluten-Free Carrot Cake Cupcakes stacked and arranged on a plate, topped with cream cheese frosting.
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A reliable recipe for making moist, spiced carrot cake cupcakes using a gluten-free flour blend, topped with classic tangy 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
  • 1/2 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 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
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). 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 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 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. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  9. Gradually add the sifted powdered sugar, beating until incorporated. Mix in the vanilla extract and salt. Beat on medium-high speed until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • Use a gluten-free flour blend that contains xanthan gum for the best structure. If your blend does not contain it, add 1/2 teaspoon of xanthan gum to the dry ingredients.
  • For extra moisture, you can substitute 1/4 cup of the oil with applesauce.
  • Ensure your cream cheese and butter are fully softened for a smooth, lump-free frosting.

Nutrition

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