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Easy Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting ⭐ - Simple, Moist, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients: 1 3/4 cups gluten free all-purpose flour (with xanthan gum)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • Wet Ingredients: 2 large eggs, room temperature
  • 1/2 cup neutral oil (canola, avocado, or light olive)
  • 1/2 cup unsweetened applesauce (or crushed pineapple, drained)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots (about 2–3 medium)
  • Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1/3 cup raisins
  • Cream Cheese Frosting: 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 1/2–3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk the gluten free flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. Make a well in the center. Add the eggs, oil, applesauce, and vanilla. Whisk to combine, then switch to a spatula and fold until no dry streaks remain.
  4. Fold in the grated carrots and any optional mix-ins. The batter will be thick but scoopable.
  5. Divide the batter evenly among liners, filling each about 3/4 full.
  6. Bake for 18–22 minutes, or until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  7. Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
  8. Make the frosting: Beat cream cheese and butter on medium speed until smooth and fluffy, 2–3 minutes. Add vanilla and a pinch of salt.
  9. Gradually add powdered sugar, beating on low to start, then medium until creamy and spreadable. Adjust with more sugar for a firmer frosting or a splash of milk for a softer one.
  10. Frost cooled cupcakes with a knife or piping bag. Garnish with a sprinkle of cinnamon or chopped nuts if you like.