How to Make Gluten Free Carrot Cupcakes

Five Methods:Prepare the BatterForm the CupcakesBakingCoolingFrosting

Using gluten-free flour and adding fresh fruits and vegetables into the batter makes this cupcake recipe gluten-free and rich in nutrients. Make sure to check the ingredients of the dairy products to ensure they’re gluten free, too.


Servings: Makes 20 cupcakes
Prep time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes

Ingredients

Cupcakes:

  • 2 cups gluten free flour
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup granulated white sugar
  • 1 cup safflower, corn, or canola oil
  • 2 cups finely grated raw carrots
  • 1 cup grated apple (approximately 2 large apples)
  • ½ cup (55 grams) pecans or walnuts, coarsely chopped
  • 1 cup raisins or currants

Cream Cheese Frosting:

  • ½ cup unsalted butter, room
  • 227 grams cream cheese, room temperature
  • 3 cups confectioners' (powdered or icing) sugar, sifted
  • 1 teaspoon pure vanilla extract

Steps

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    Preheat your oven to 180 °C (356 °F) and place the rack in center of the oven.

Method 1
Prepare the Batter

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    In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.
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    In another large bowl whisk the eggs, sugar, and oil until slightly thickened.
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    Fold the wet mixture into the dry mixture until incorporated.
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    With a rubber spatula, fold in the grated carrots, grated apple, chopped nuts, and raisins.

Method 2
Form the Cupcakes

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    Place paper liners in 20 muffin cups.
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    Evenly divide the batter between the 20 muffin cups.

Method 3
Baking

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    Bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Method 4
Cooling

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    Remove the muffin tins from the oven and let them cool for 5 minutes on your counter top.
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    After 5 minutes of initial cooling, take out all of the cupcakes and place them on cooking racks. If you let the cupcakes sit in the tins while they cool to room temperature, you'll find that the paper liners will become wet and stick to the cupcakes, making them difficult to unwrap when you're ready to eat them.

Method 5
Frosting

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    In the bowl of your electric mixer, beat the butter and cream cheese until smooth.
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    Gradually beat in the powdered sugar until fully incorporated and smooth.
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    Beat in the vanilla extract.
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    Pipe the frosting or use a butter knife to spread the cream cheese on top of each cupcake.
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    Loosely cover and refrigerate the cupcakes until you're ready to serve them.
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    Finished.

Tips

  • To get plump juicy raisins, soak the raisins in a cup of boiling water for 10 minutes, drain and add to your batter.
  • If the grated carrot and apple are very juicy, squeeze out some of the liquid as it may make the batter too runny.
  • Eggs can be substituted for other ingredients. 1 egg equals 1 large mashed banana, 3 tablespoon (44.4 ml). of puréed apple or 1/2 cup mashed soft tofu. The nutritional value of these items varies though, so make sure you know why you want to make a substitute so that you can make an informed choice.

Warnings

  • Turn your cupcake tray around halfway through cooking to ensure even cooking; most ovens are hotter at the back.

Things You'll Need

  • Muffin tins
  • Paper liners
  • 2 medium bowls
  • 1 large bowl
  • Whisk
  • Electric mixer
  • Rubber spatula
  • Toothpick
  • Piping bag or butter knife

Article Info

Categories: Cupcakes | Gluten Free Dishes