I love carrot cake in cake form, but there’s something about cupcakes that are just so satisfying. If you don’t want a full piece of cake, cupcakes will be the perfect substitute. These cupcakes can also be made vegan by substituting a half or full banana for the egg. This recipe also only makes a half batch, so double for more cupcakes!
MAKES [8 cupcakes]
*For more cupcakes, just double the quantities!*
•3/4 cup gluten free flour
•1/2 cup granulated sugar
•3/4 cup grated carrot
•1 teaspoon baking powder
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1/8 cup canola oil
•1/8 cup plain yogurt
•1/8 cup milk +2 tablespoons
•4 oz. cream cheese, softened to room temperature
•1 stick unsalted butter, softened to room temperature (8 tablespoons)
•3 1/2 cups powdered sugar
•2 tablespoons heavy cream
•1 teaspoon vanilla extract
1.) Preheat oven to 350ºF and line a cupcake tin with liners.
2.) In a large bowl, combine all the dry ingredients. Then, making a small well in the center of the flour, add in the egg and remaining wet ingredients, except for the additional 2 tablespoons of milk.
3.) Mix together until combined. If the batter is a nice wet consistency, don’t add the milk, but if it’s still a bit dry, add in the milk a tablespoon at a time until it comes together. Divide the batter between the cupcake liners.
4.) Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Place the cupcakes on a cooling rack and leave until fully cool.
5.) To make the frosting, beat the cream cheese and butter in the bowl of a stand mixer with the whisk attachment. Whisk for 2-3 minutes, or until fully combined. Add in the powdered sugar and vanilla and mix. Add in the heavy cream, a tablespoon at a time, if the frosting is too dry. Then, whip at high speed for another 4-5 minutes. The frosting will be light and fluffy. Frost cupcakes as desired.