Gluten-Free Carrot Cake Cupcakes with Dairy-Free Frosting
Moist and tender dairy-free and gluten-free cupcakes made with a carrot cake twist! Featuring a delicious dairy-free cream cheese frosting, these cupcakes are the perfect treat!
Servings: 12 cupcakes
- 1 1/2 cups gluten-free all-purpose flour I use Bob Red's Mill Gluten-Free 1:1 Baking Flour
- 1 1/2 tsp baking powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 cup vegan unsalted butter, room temp
- 1/2 cup sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 3/4 cup + 2 tbsp almond milk
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1 1/2 cups shredded carrots
- ⅓ cup walnuts
- 1/2 stick vegan butter
- 8 oz dairy-free cream cheese I used Kite Hill
- 1 tsp vanilla extract
- 5 cups powdered sugar
Preheat oven to 350F and line a cupcake pan with liners.
Mix Dry Ingredients: In a large bowl mix the flour, baking soda, baking powder, nutmeg, cinnamon and salt.
Cream Butter: In a standing mixer using the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, around 3 minutes. Scrape down the sides as needed. On medium speed, beat in eggs, one at a time. Add vanilla extract. Beat until just combined
Combine: Add half of the dry ingredients with the mixer on low speed. Beat just until combined, don't over mix. Add milk and beat until combined. Add the other half of the dry mix and fold in by hand. This is to ensure you don't overmix the batter.
Add the carrots and fold in using a spatula.
Fill The Liners: Fill each liner with 3/4 batter and bake for 18-20 minutes or until a toothpick comes out clean.
Whip together the butter and cream cheese. Beat until creamy and well-combined. Add the vanilla extract and beat again until incorporated. With mixer on low, gradually add powdered sugar until completely combined.
Add vanilla extract and beat again until incorporated. With mixer on low, gradually add powdered sugar until completely combined.
- Mixer: If you don’t have a stand mixer, feel free to use an electric mixer and a large mixing bowl.
- Frosting: Allow the cupcakes to cool completely to room temperature before frosting them. Otherwise, the frosting will not hold up its structure.
- Equipment: Besides the mixer, you’ll need muffin tins, measuring cups, measuring spoons, a cooling rack, a whisk, and paper cupcake liners.
- Gluten-Free Flour: I always test and recommend all-in-one blends that are a 1:1 swap with all-purpose flour. My favorite brand is Bob Red's Mill Gluten-Free1:1 Baking Flour. My other favorite all-in-one blends include Cup4Cup Gluten-Free Flour and King Arthur Gluten-Free.
- Place leftover gluten-free cupcakes in an airtight container and store them in the refrigerator for up to 3-4 days.
- To freeze, wrap unfrosted cupcakes in plastic wrap and then place them in a freezer-safe airtight container or Ziploc freezer bag. Store for up to 2-3 months. Defrost overnight in the fridge, frost, and serve.
Calories: 504kcal | Carbohydrates: 83g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 357mg | Potassium: 95mg | Fiber: 4g | Sugar: 68g | Vitamin A: 2894IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg