Gluten Free Carrot Cake Cupcakes with Cinnamon Frosting

Name: Gluten Free Carrot Cake Cupcakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 1 Cup Unsalted Butter, Softened at Room Temperature; 2 (8 ounce) Blocks Cream Cheese, Softened; 4 Cups Powdered Sugar; 2 Teaspoon Vanilla Extract or Vanilla Bean Paste; 3/4 cup granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 1/2 cup quick cooking oats, then finely ground or blended; 1/2 cup liquid coconut oil; 3 eggs; 2 cups carrot, finely shredded

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2 years ago

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Gluten free carrot cake cupcakes are moist, have no funny aftertaste and are so delicious. Topped with a delicious homemade cinnamon cream cheese frosting these cupcakes will soon become one of your favorite gluten free desserts.

Gluten free carrot cake cupcakes with cinnamon cream cheese frosting are the perfect gluten free dessert to bring to your next get-together.

This nut free recipe for gluten free carrot cake cupcakes is perfect for kids or adults.

They are quick and easy to make and your guests won’t even know that they are gluten free.

Carrot cake is a classic dessert that is loved by many. It’s moist, flavorful, and perfect for any occasion. But for those who are gluten intolerant, enjoying this dessert can be a challenge.

Fortunately, with a few simple substitutions, you can make gluten-free carrot cake cupcakes that are just as delicious as the original.

This gluten free carrot cake cupcake recipe is an adaptation from my favorite carrot cake recipe.

I modified the recipe to make it gluten free and it honestly tastes almost identical to the original recipe.

The cinnamon cream cheese frosting is literally the icing on the cake and adds a delicious creamy, slightly tangy topping to the moist carrot cake.

The Best Gluten Free Carrot Cake Cupcakes:

These are the best gluten free carrot cake cupcakes because unlike so many other gluten free cupcakes they have no funny aftertaste and stay nice and moist.

So many gluten free baked goods are just really dense, taste weird and taste nothing like the regular version.

This recipe tastes just like the real deal and I promise you will love them.

Ingredients For Gluten Free Carrot Cake Cupcakes:

Gluten free carrot cake cupcakes call for basic ingredients that you probably already have on hand in your fridge and pantry. Here is the list of ingredients with alternatives if needed.

Carrots: make sure to finely shred the carrots on the fine side of your grater.

Sugar: use granulated sugar.

Cinnamon: use a good quality ground cinnamon.

Baking Powder and Baking Soda: these are used for leavening purposes.

Salt: kosher salt or table salt work great.

Coconut Oil: I use liquid coconut oil. If your coconut oil is in solid form just melt it in the microwave for a couple of seconds and measure it in liquid form.

Eggs: make sure your eggs are at room temperature.

Quick Cooking Oats: quick cooking oats grind better than regular rolled oats to make the gluten free oat flour. You can also buy oat flour if you would like.

Ingredients For Cinnamon Cream Cheese Frosting:

Cream Cheese: make sure your cream cheese is at room temperature to ensure the frosting won’t have lumps.

Butter: make sure your butter is at room temperature.

Cinnamon: adds a delicious woodsy flavor to the frosting.

Powdered Sugar: no substitute for the powdered sugar.

Vanilla Extract or Vanilla Bean Paste: I prefer vanilla bean paste because it’s a really concentrated flavor and you can see the beautiful vanilla beans running through the frosting. You can also use regular vanilla extract.

The Best Gluten Free Baking Tips:

Baking gluten-free can be a bit tricky since gluten is a protein that provides structure and elasticity to baked goods.

However, with some simple tips, you can create delicious gluten-free baked goods that are just as satisfying as their gluten-containing counterparts.

Here are some gluten-free baking tips to help you get started:

Use gluten-free flours: The most common gluten-free flours include rice flour, almond flour, oat flour, coconut flour, and tapioca flour. Experiment with different combinations to find what works best for your recipe. Today we are using oat flour which is delicious for baked goods.
Add binders: Gluten-free flours are often more crumbly and dry than wheat flour, so it’s important to add binders like xanthan gum or psyllium husk to help hold the baked goods together.
Use eggs: Eggs can act as a binder in gluten-free baking, so recipes that call for eggs are often more successful.
Measure accurately: Gluten-free flours can be more sensitive to measurements, so it’s important to measure accurately. Use a kitchen scale if possible, and be sure to spoon the flour into the measuring cup rather than packing it in.
Increase liquid: Gluten-free flours can absorb more liquid than wheat flour, so you may need to increase the amount of liquid in your recipe.
Don’t overmix: Overmixing gluten-free batter can cause it to become gummy or tough. Mix until just combined, then stop.
Let it rest: Gluten-free batter can benefit from resting for 30 minutes before baking. This allows the flour to absorb the liquid and helps to develop the structure of the baked goods.
Use non-stick pans or parchment paper: Gluten-free baked goods can be more fragile than those made with wheat flour, so it’s important to use non-stick pans or parchment paper to prevent sticking.
Avoid cross-contamination: Make sure your baking equipment is thoroughly cleaned to avoid cross-contamination from gluten-containing products.
Experiment: Gluten-free baking is a bit of trial and error, so don’t be afraid to experiment and try new recipes. Keep notes on what works and what doesn’t, and soon you’ll be a pro at gluten-free baking.

Gluten Free Flour of Choice (Oat flour):

Not only is this gluten free flour way cheaper than most gluten free flour mixes, it has no funny aftertaste and you can make it easily at home.

I prefer oat flour for this recipe because I prefer a light, fluffy cupcake texture with no weird aftertaste.

I tested out other gluten free flours like almond flour or the store bought gluten free cup for cup flours and the texture and flavor were significantly better using homemade oat flour.

Of course if you want to experiment with other gluten free flour options you certainly can.

How To Make Your Own Oat flour:

Oat flour is made easily by simply blending oats in a high powered blender or food processor until very fine.

I like to use quick cooking oats because they tend to be easier to blend into a fine powder than rolled oats. You can honestly use either one though.

Make sure your package of oats is labeled gluten free as many brands are cross contaminated.

How To Make Gluten Free Carrot Cake Cupcakes:

Preheat your oven to 350°F and line a muffin tin with paper liners.
In a large mixing bowl, combine the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and mix until well combined.
Fold in the grated carrots.
Fill the muffin cups 3/4 of the way full with the batter.
Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes are cool, you can frost them with the cinnamon cream cheese frosting.

Freezing and storage options:

Freezing:

You can make the cupcakes weeks in advance and store them in the freezer.

Bake the cupcakes according to the recipe directions and let cool completely.

Place the cupcakes (without frosting) in a ziplock freezer bag and freeze.

When you are ready to serve them, let them sit out at room temperature for about 1-2 hours. Frost and enjoy.

Storage:

For already frosted and finished cupcakes store the cupcakes in an air tight container in the fridge for up to 3 days.

Other Delicious Gluten Free Baked Goods:

if you eat gluten free give these other delicious gluten free baked goods a try.

Gluten Free Brownies

Gluten Free Donuts

Gluten Free Blueberry Muffins

Gluten Free Chocolate Chip Cookies

Protein Zucchini Chocolate Chip Muffin

Gluten-free carrot cake cupcakes are a delicious and healthy alternative to traditional cupcakes.

They’re easy to make and can be customized to your liking with different add-ins and frosting flavors.

Whether you’re gluten intolerant or just looking for a healthier dessert option, these cupcakes are sure to satisfy your sweet tooth.

Gluten Free Carrot Cake Cupcake Recipe:

Makes 1 dozen