Carrot Cake Cupcakes (Gluten-Free & Dairy-Free) (Edit recipe)

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Fluffy and wonderfully moist, these gluten-free and dairy-free carrot cake cupcakes are made from scratch and topped with whipped cream cheese frosting. An easy one-bowl recipe for the most amazing cupcakes you'll ever eat!

45 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	486
Fat:	28 g
Carbohydrates:	59 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	410 mg
Fiber:	2 g
Sugars:	46 g
Calculated per serving.

Serves: 18

Ingredients

1.5 cups Granulated White Sugar
1.25 cups Vegetable Oil
3 whole Eggs, room temperature *can substitute liquid egg replacer for vegan
1 tsp Vanilla Extract
2 cups Gluten Free Flour
1.5 tsp Baking Powder
1 tsp Baking Soda
1 tsp Sea Salt, fine
1 tsp Ground Cinnamon
.5 tsp Xanthan Gum, (omit if the gluten-free blend contains it)
2 cups Carrots, (230g) shredded
.5 cup Pecans, (60g), walnuts, or peanuts, chopped
1 cup Plant Based Butter, salted, cold (227g)
.5 cup Plain Vegan Cream Cheese, cold (120g)
4.5 cups Powdered Sugar
.5 tsp Sea Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350˚F and prepare a cupcake pan with 18 cupcake liners.
In a large mixing bowl, combine the sugar, oil, eggs, and vanilla extract and whisk together until fully combined and smooth.
Add in the flour, baking powder, baking soda, salt, cinnamon, and xanthan gum (if using) and mix until just combined.
With a spatula stir in the shredded carrots and nuts (if using) and mix until just combined.
Divide the batter equally into 18 cupcake liners and bake for 23-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cupcakes to cool for 5 minutes in the cupcake pan and then remove to a cooling rack to fully cool before frosting.
In the bowl of a stand mixer with the paddle attachment cream the cold butter and cream cheese on high speed until light and fluffy. This should take approximately 10 minutes.
Add in the icing sugar and salt and combine at low speed.
Turn the mixer up to high and allow it to beat for 5 minutes. Scrape down the sides of the bowl when necessary.
Place the frosting into the fridge for 15-20 minutes to chill and firm up a bit before decorating the cupcakes.
I used a Wilton 1M piping tip for both cupcake designs. The first design is a classic swirl. Starting in the middle of the cupcake pipe in a circular motion to the edge of the cupcake and then moving that swirl up and in back to the center. Top with finely chopped nuts if desired.
The second cupcake design is again with a Wilton 1M piping tip. Start with a simple drop rosette in the middle of the cupcake. Pipe a circle swirl around that drop rosette two layers high. Release pressure off the piping bag and pull it off to finish the swirl. Place chopped nuts, if desired, at the tail end of the frosting swirl. Enjoy!
Store leftover cupcakes in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.

Notes

* If you notice the frosting getting a bit soft while decorating the cupcakes simply stop decorating and place the frosting back into the fridge to chill for 15-20 minutes. ** This recipe can easily be made with regular gluten and dairy products.