Fluffy Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting
Indulge in the delightful flavors of these Fluffy Gluten-Free Carrot Cake Cupcakes, perfectly crafted to bring joy to any occasion. This recipe offers a unique twist on traditional carrot cake, utilizing a method that incorporates oil with eggs and milk, resulting in a surprisingly light, fluffy texture. Each cupcake bursts with the natural sweetness of freshly grated carrots and the crunchy goodness of macadamia nuts. Topped with a rich and creamy cream cheese frosting, these cupcakes are not just gluten-free; they are a decadent treat everyone can enjoy. Perfect for birthdays, celebrations, or simply to satisfy your sweet tooth, these cupcakes are sure to impress with their moist tenderness and delectable flavor.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
all purpose gluten-free flour
2 cups (measured)
xanthan gum
1 teaspoon (omit if blend already contains it)
baking soda
1 teaspoon (measured)
baking powder
1.5 teaspoons (measured)
salt
0.5 teaspoon (measured)
ground cinnamon
2 teaspoons (measured)
granulated sugar
3/4 cup (measured)
packed light brown sugar
1/2 cup (measured)
peeled and grated carrots
3 cups (prepared)
chopped macadamia nuts
1 cup (prepared)
neutral oil
1/2 cup (measured)
eggs
4 (at room temperature, beaten)
apple cider vinegar
1 teaspoon (measured)
milk
1/2 cup (at room temperature, any kind)
cream cheese
8 ounces (at room temperature)
unsalted butter
2 tablespoons (at room temperature)
salt
1/4 teaspoon (measured)
confectioners' sugar
2.5 cups (measured)
Instructions
1
Preheat your oven to 350°F (175°C). Grease or line two standard 12-cup muffin tins with cupcake liners and set aside.
2
Prepare the dry ingredients first. In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking soda, baking powder, salt, ground cinnamon, granulated sugar, and light brown sugar. Ensure there are no lumps; break them up as needed.
3
Add the grated carrots and chopped macadamia nuts into the dry mixture. Stir until well combined and set aside.
4
In a separate medium bowl, combine the neutral oil, beaten eggs, apple cider vinegar, and milk. Whisk vigorously until the mixture becomes pale and frothy, indicating a thorough blend.
5
Create a well in the center of the dry ingredients and pour in the frothy oil mixture. Stir gently until everything is just combined; the batter should be thick yet soft.
6
Fill each muffin tin well about 3/4 full with batter. Shake the pan gently to even out the surface.
7
Bake the cupcakes in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Once baked, allow them to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely.
8
While the cupcakes are cooling, prepare the cream cheese frosting. In a stand mixer fitted with a paddle attachment, combine the cream cheese and unsalted butter. Beat on medium speed until the mixture is light and fluffy.
9
Add salt and 2 cups of confectioners' sugar to the cream cheese mixture. Mix on low speed until the sugar is incorporated, then increase the speed to high and beat until the frosting is thick and fluffy, adding more confectioners' sugar if needed for desired consistency.
10
Once the cupcakes are completely cool, generously spoon or pipe the cream cheese frosting onto each cupcake, adding a decorative touch as you please.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these carrot cake cupcakes gluten-free?
Yes, these cupcakes are specifically designed to be gluten-free using all-purpose gluten-free flour.
What makes these gluten-free cupcakes fluffy?
The fluffy texture is achieved by whisking the neutral oil, eggs, and milk together until the mixture is pale and frothy before combining with dry ingredients.
Do I need to add xanthan gum to the recipe?
You should add 1 teaspoon of xanthan gum if your gluten-free flour blend does not already contain it.
What type of nuts are used in this recipe?
This recipe uses 1 cup of chopped macadamia nuts for a unique and crunchy texture.
Can I substitute the macadamia nuts?
Yes, you can substitute them with chopped walnuts or pecans if preferred, or omit them entirely.
How many carrots do I need?
You will need 3 cups of peeled and grated carrots.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) for baking these cupcakes.
How long should I bake the cupcakes?
Bake the cupcakes for 20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
How many cupcakes does this recipe make?
The recipe instructions suggest preparing two standard 12-cup muffin tins, making approximately 24 cupcakes.
What kind of oil should I use?
Use 1/2 cup of any neutral oil, such as vegetable, canola, or grapeseed oil.
Should the eggs be at room temperature?
Yes, the 4 eggs should be at room temperature and beaten before being added to the mixture.
What kind of milk can I use?
You can use 1/2 cup of any kind of milk, provided it is at room temperature.
Why is apple cider vinegar included in the recipe?
Apple cider vinegar reacts with the baking soda and baking powder to help the gluten-free cupcakes rise and stay light.
How much should I fill the cupcake liners?
Fill each muffin tin well about 3/4 full with the batter.
How long should the cupcakes cool before frosting?
Allow them to cool in the pan for 5 minutes, then move them to a wire rack to cool completely before applying the frosting.
What ingredients are in the cream cheese frosting?
The frosting consists of 8 ounces of cream cheese, 2 tablespoons of unsalted butter, 1/4 teaspoon salt, and 2.5 cups of confectioners' sugar.
Is the butter for the frosting salted or unsalted?
The recipe calls for 2 tablespoons of unsalted butter at room temperature.
What attachment should I use to make the frosting?
Use a stand mixer fitted with a paddle attachment for the best results.
How do I know if the frosting is the right consistency?
The frosting should be thick and fluffy; you can add more confectioners' sugar if needed to reach your desired consistency.
Can I use granulated sugar instead of brown sugar?
The recipe uses a combination of 3/4 cup granulated sugar and 1/2 cup packed light brown sugar for optimal flavor and moisture.
What spices are used in these cupcakes?
The primary spice used is 2 teaspoons of ground cinnamon.
Should I peel the carrots before grating?
Yes, the recipe specifies using peeled and grated carrots.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F (175°C) and grease or line your muffin tins.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer can be used for both the wet ingredients and the cream cheese frosting.
How do I prevent lumps in the dry ingredients?
Whisk the dry ingredients together thoroughly in a large bowl and break up any visible lumps before adding wet ingredients.
Is the batter supposed to be thick?
Yes, the final batter should be thick yet soft.
When should I add the carrots and nuts?
Stir the grated carrots and chopped macadamia nuts into the dry mixture before adding the wet ingredients.
Are these cupcakes suitable for parties?
Yes, they are described as perfect for birthdays, celebrations, or any special occasion.
Do these cupcakes contain any sodium?
Yes, salt is included in both the cupcake batter (1/2 tsp) and the frosting (1/4 tsp).
Can I prepare the frosting while the cupcakes bake?
The instructions suggest preparing the frosting while the cupcakes are cooling to ensure the cupcakes are cold enough to frost.