Gluten Free Carrot Cake Cupcakes

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

•Pinch salt


•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.

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