GERD Friendly Yogurt Carrot Cake Cupcakes
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups gluten free flour blend
- 1 ½ 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 neutral oil (such as canola or sunflower oil)
- ¼ cup lactose-free plain yogurt
- 1 tsp pure vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- ½ cup walnuts, roughly chopped (optional)
Can be omittedwalnuts
For the frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 teaspoon per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 ½ cups powdered sugar, sifted
- 1 tsp pure 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 large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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