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Gluten-Free Carrot Cake Cupcakes

Delight in these moist and fluffy gluten-free carrot cake cupcakes, featuring warm spices and garden-fresh carrots, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free flour blend
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups grated carrots freshly grated works best
  • 0.5 cups crushed pineapple drained
  • 0.5 cups chopped walnuts or pecans optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large mixing bowl, combine the vegetable oil, sugar, and eggs. Beat until well combined.
  4. Stir in the grated carrots and crushed pineapple until well blended.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.
Baking
  1. Use a scoop to fill each cupcake liner about ¾ full with the batter.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Frosting
  1. Once cooled, frost with cream cheese icing or your favorite frosting, if desired.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. Freeze wrapped in plastic wrap for up to 3 months. Thaw at room temperature or reheat in the microwave 10-15 seconds.