Gluten Free Carrot Cake Cupcakes

Ready for Easter baking?

Yield: 12 cupcakes

You will need:

For the cupcakes:

  • 1 & 3/4 cup King Arthur Measure for Measure Gluten Free flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the frosting:

  • 8 ounces cream cheese, room temperature
  • 3 cups powdered sugar
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla extract
  • optional: add some cinnamon! 1-2 teaspoons


  • Preheat the oven to 350 degrees and line a cupcake tin with liners or grease with nonstick spray.
  • In a medium sized bowl, finely grate carrots until reaching 1 cup or 8 ounces. Set aside for now.
  • In a large bowl, mix all wet ingredients until combined.
  • Add in the dry ingredients and mix until combined.
  • Fold in finely grated carrots. Scrape down the sides of the bowl to make sure all ingredients are fully incorporated.
  • Fill each cupcake tin about 3/4 of the way full with carrot cake batter.
  • Bake in the oven for 20 to 24 minutes, checking in after 20 minutes.
  • Remove from the oven and let cool completely.
  • Now time to make the frosting, in a large bowl mix the butter and cream cheese for 2 minutes until smooth.
  • Add the powdered sugar and vanilla (and optional cinnamon) and mix until fluffy and smooth.
  • After the cupcakes are fully cooled, decorate with cream cheese frosting.
  • Enjoy!

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