Delight in the heavenly goodness of our Gluten Free Carrot Cake Cupcakes , a true testament to flavor and dietary inclusivity. These delectable treats offer a harmonious blend of moistness and earthy sweetness, perfectly complemented by the delicate hints of warm spices. Crafted with utmost care and passion, each cupcake delivers a burst of delightful textures, combining the tender crumb with the satisfying crunch of freshly grated carrots and finely chopped nuts. Whether you follow a gluten-free lifestyle or simply crave a sumptuous dessert, our Gluten-Free Carrot Cake Cupcakes cater to every palate, promising a guilt-free indulgence that leaves you wanting more. So, treat yourself and share the joy of these delectable delights, embracing the pleasure of a cake that’s both nutritious and irresistibly delicious.
Ingredients for Gluten Free Carrot Cake Cupcakes
⦁ – 450 g gluten-free flour
⦁ – 1 ¼ teaspoons baking soda
⦁ – 1 teaspoon xanthan gum (see notes)
⦁ – 1 teaspoon mixed spice or pumpkin pie spice
⦁ – 400 g grated carrot (approx. 3-4 medium-sized carrots)
⦁ – 100 g walnuts (optional)
⦁ – 4 large eggs
⦁ – 350 g brown sugar
⦁ – 1 ¼ cups vegetable oil (310 ml or 260g) – use any neutral-flavored oil
⦁ – 1 teaspoon lemon zest
Ingredients for the Cream Cheese Frosting:
⦁ – 250 g unsalted butter, at room temperature
⦁ – 1 teaspoon lemon zest
⦁ – ¼ teaspoon table salt
⦁ – 160 g full-fat cream cheese, at room temperature
⦁ – 550 g icing sugar – 1 teaspoon lemon juice
Steps to make Gluten Free Carrot Cake Cupcakes
Step 1
Preheat the oven to 160°C (320°F) and line one and a half standard muffin pans with paper cupcake liners, making 18 holes in total. If you don’t have two muffin pans, you can bake the first batch of 12 cupcakes, let them cool slightly, remove them from the pans, and then repeat the process for the remaining batter.
Step 2
In a separate bowl, sift together the gluten-free flour, baking soda, xanthan gum, and either mixed spice or pumpkin pie spice. Whisk the dry ingredients to ensure they are well combined and then set the bowl aside for later use.
Step 3
Peel the carrots and grate them, making sure to have approximately 400g of grated carrot ready for the cupcake batter. Also, chop the walnuts, which will add a delightful crunch to the cupcakes.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a handheld electric mixer, beat the eggs, brown sugar, vegetable oil, and lemon zest together until the mixture becomes thick and creamy. This process usually takes around 3-4 minutes and helps to incorporate air into the batter.
Step 5
Gradually add the previously sifted dry ingredients in 2-3 batches to the wet mixture. Mix well after each addition, ensuring the ingredients are fully combined, and don’t forget to scrape down the sides of the bowl to make sure everything is evenly incorporated. Now, gently stir in the grated carrots and chopped walnuts into the batter.
Step 6
Spoon the cupcake batter into the prepared cupcake papers. It’s crucial to fill each paper to about ¾ full, taking care not to overfill them, as this may cause the cupcakes to overflow during baking.
Step 7
Bake the cupcakes in the preheated oven for 20-25 minutes. Keep an eye on them and remove from the oven once they turn lightly golden on top and a skewer inserted into the middle comes out clean.
Step 8
Allow the cupcakes to cool in the pans for a few minutes before carefully transferring them to a wire rack to cool completely. It’s essential to ensure they are entirely cooled before proceeding to the next step, which involves icing the cupcakes.
Making the Frosting
Step 9
In the bowl of a stand mixer fitted with the paddle attachment or using a large bowl with a handheld mixer, beat the unsalted butter together with the lemon zest and a pinch of salt until the mixture becomes pale and creamy, which typically takes around 4-5 minutes.
Step 10
Add the full-fat cream cheese to the butter mixture and continue to beat for another 2-3 minutes until everything is well combined and the frosting becomes smooth and creamy.
Step 11
With the mixer on low speed, gradually add the icing sugar in 2-3 additions. Remember to scrape down the sides of the bowl a couple of times to ensure all the sugar is incorporated. Finally, add the lemon juice and continue to beat on low speed for 1-2 minutes until the frosting achieves a smooth and creamy consistency.
Step 12
For easier piping, chill the frosting in the refrigerator for about 10-15 minutes to firm it up slightly.
Step 13
Once the frosting has firmed up a bit, transfer it to a piping bag fitted with a large star or round tip. Use the piping bag to pipe swirls of the delicious cream cheese frosting onto each cooled cupcake, giving them an attractive and professional finish.
Now you have a delightful batch of cupcakes with cream cheese frosting that are ready to be served and enjoyed!
Nutrition Facts
⦁ – Calories: 230 cal
⦁ – Carbohydrates: 30g
⦁ – Protein: 2.5g
⦁ – Fat: 12g
⦁ – Saturated Fat: 5g
⦁ – Polyunsaturated Fat: 1g
⦁ – Monounsaturated Fat: 6g
⦁ – Trans Fat: 0g
⦁ – Cholesterol: 45mg
⦁ – Sodium: 145mg
⦁ – Potassium: 85mg
⦁ – Fiber: 1.5g
⦁ – Sugar: 22g
⦁ – Vitamin A: 350IU
⦁ – Vitamin C: 1mg
⦁ – Calcium: 33mg
⦁ – Iron: 1mg
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Steps to avoid while preparing Gluten Free Carrot Cake Cupcakes
1. Don’t Overmix: When combining the wet and dry ingredients, avoid overmixing the batter. Overmixing can lead to dense and tough cupcakes. Mix until the ingredients are just incorporated to maintain a light and fluffy texture.
2. Avoid Overbaking: Gluten-free baked goods can be sensitive to overbaking. Keep a close eye on the cupcakes during the baking process to prevent them from becoming dry or crumbly. A skewer inserted into the center should come out clean, indicating they are done.
3. Don’t Skip Xanthan Gum: Xanthan gum is essential in gluten-free baking as it helps to bind the ingredients and create a better texture. Skipping or reducing the amount of xanthan gum can result in a crumbly or gummy texture.
4. Don’t Overload with Carrots: While carrots add moisture and flavor, too much grated carrot can make the cupcakes too wet and dense. Stick to the recommended amount in the recipe for the best results.
5. Avoid Inadequate Leavening: Make sure to use the correct amount of baking soda as specified in the recipe. Proper leavening is crucial for the cupcakes to rise and have a light texture.
6. Don’t Overfill Cupcake Liners: Fill the cupcake liners only about ¾ full. Overfilling can cause the cupcakes to overflow, resulting in uneven shapes and potential burning on the edges.
7. Avoid Using Cold Ingredients: Ensure that ingredients like eggs, butter, and cream cheese are at room temperature before using. Cold ingredients can prevent proper incorporation and affect the final texture.
8. Don’t Rush Cooling: Allow the cupcakes to cool completely on a wire rack before frosting. If frosted while still warm, the frosting may melt and slide off the cupcakes.
FAQ
1. Q: What is the best gluten-free flour to use for Carrot Cake Cupcakes?
A: Many gluten-free bakers recommend using a blend of rice flour, tapioca starch, and potato starch to achieve a light and fluffy texture in gluten-free Carrot Cake Cupcakes.
2. Q: Can I replace xanthan gum with another ingredient in gluten-free cupcakes?
A: Yes, if you prefer to avoid xanthan gum, you can use ground flaxseed or psyllium husk as a binding agent in gluten-free baking.
3. Q: How do I prevent gluten-free Carrot Cake Cupcakes from becoming dry?
A: To avoid dry cupcakes, consider adding a bit of applesauce or Greek yogurt to the batter, which can help retain moisture.
4. Q: What is the recommended baking time for gluten-free Carrot Cake Cupcakes?
A: The baking time for gluten-free cupcakes is usually around 20-25 minutes at 160°C (320°F). However, it’s essential to monitor them closely to prevent overbaking.
5. Q: How can I enhance the flavor of gluten-free Carrot Cake Cupcakes?
A: Enhance the flavor by adding a pinch of ground cinnamon and nutmeg to the dry ingredients. Additionally, orange zest can add a delightful citrusy note to the cupcakes.
6. Q: Are there any vegan options for gluten-free Carrot Cake Cupcakes?
A: Yes, you can make vegan gluten-free cupcakes by using plant-based substitutes like flax eggs or applesauce instead of eggs and coconut oil in place of butter.
7. Q: What’s a good dairy-free frosting option for gluten-free Carrot Cake Cupcakes?
A: A dairy-free cream cheese frosting made with vegan cream cheese, dairy-free butter, powdered sugar, and a splash of lemon juice is a delicious option for topping gluten-free cupcakes.
8. Q: How do I store gluten-free Carrot Cake Cupcakes?
A: Store the cupcakes in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate them, but bring them to room temperature before serving.
9. Q: Can I freeze gluten-free Carrot Cake Cupcakes?
A: Yes, you can freeze the cupcakes (without frosting) in an airtight container for up to 2-3 months. Thaw them at room temperature before adding frosting.
10. Q: Are there any nut-free alternatives for gluten-free Carrot Cake Cupcakes?
A: If you prefer a nut-free version, simply omit the walnuts from the recipe. You can add additional shredded carrots or raisins for added texture and flavor.