Gluten Free Carrot Cake Cupcakes
Carrot cake is one of those classics that feels almost impossible to give up, and this version proves you absolutely don't have to. A gluten free flour blend steps in seamlessly, carrying that warm trio of cinnamon, ginger, and nutmeg through every bite while finely grated carrots keep the crumb irresistibly moist. Sour cream and a combination of granulated and brown sugar add depth and tenderness that you'd never guess came from a wheat-free batter. The cream cheese frosting — whipped with butter, powdered sugar, and vanilla until light and spreadable — is the kind of tangy, cloud-like finish that makes people go back for seconds. Optional walnuts or pecans fold right in if you want a little crunch and nuttiness in the mix. The recipe makes exactly 12 cupcakes, so they're perfectly portioned for a party, a bake sale, or just keeping a batch on the counter for the week. Anyone who's been burned by gummy or crumbly gluten free baked goods will be genuinely surprised by how well these hold together and how good they taste.
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups gluten free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup neutral oil (such as canola or vegetable oil)
- ¼ cup sour cream
- 1 tsp vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
For the frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the 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 powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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