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Bakery-Style Gluten Free Carrot Cake Cupcakes You'll Love - Soft, Spiced, and Frosted Right

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

Ingredients
  

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

Method
 

  1. Prep the basics: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk the dry mix: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. Mix the wet ingredients: In a separate large bowl, whisk eggs, both sugars, oil, applesauce, and vanilla until smooth and slightly thick.
  4. Combine gently: Add dry ingredients to wet and fold with a spatula until just combined. Do not overmix. Batter will be thick.
  5. Fold in the carrots: Stir in grated carrots and any optional nuts or raisins until evenly distributed.
  6. Fill the liners: Divide batter among liners, filling about 3/4 full for nice domes.
  7. Bake: Bake 18–22 minutes, until tops spring back and a toothpick comes out with a few moist crumbs. Rotate the pan once if your oven has hot spots.
  8. Cool completely: Let cupcakes cool in the pan 5 minutes, then transfer to a rack to cool fully before frosting.
  9. Make the frosting: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy, adding more sugar to reach a smooth, pipeable texture.
  10. Frost and finish: Swirl frosting onto cooled cupcakes. Top with a sprinkle of chopped nuts or a dusting of cinnamon if you like.