These gluten free carrot cake cupcakes are miniature versions of classic carrot cake. Moist carrot cake topped with creamy, decadent cream cheese frosting. The perfect gluten free Easter dessert!
For many years, we’ve been spending Easter Sunday with our friends, and for just as long, I’ve been baking this carrot cake cupcakes recipe.I want to say carrot cake is my favorite cake, but I think it’s because of the frosting. I usually scrape off the frosting from cupcakes or cake, ’cause I’m just not a buttercream fan…but cream cheese frosting? That’s a whole different story!
Maybe that’s why my favorite pie, is CHEESECAKE…it’s all about the cream cheese! This recipe comes from Deli Lane’s in South Miami. I found the recipe in my local newspaper. It’s loaded with pineapple, coconuts and nuts for a tropical twist.
This year, I adapted the recipe to be gluten free, using Jeanne’s Gluten Free Baking Mix, which I keep in my refrigerator. What I like about Jeanne’s philosophy is, that she wants her baked goods to taste like the real thing, so she doesn’t cut corners by using sugar or egg substitutes or low-fat ingredients. Cookies, cakes and cupcakes are meant to be treats, not every day snacks, so why not splurge once in a while with all real ingredients?
The recipe is meant to be a layer cake, but this year, I decided to make them in cupcake form. I added 2 cups of grated carrots, instead of the 1 cup the recipe called for, decreased the pineapple and added an extra teaspoon of vanilla. I really don’t like “fussy” food. The “cake-pop” trend was completely lost on me, for so many reasons. My 12 year old, however, thinks cake pops are the “bomb”. Dan H. loves marzipan as much as I do, so I make little marzipan carrots for each slice, or in this case, each cupcake, for him. Marzipan carrots are about as “cute” as I care to get.
For more gluten free recipes, check out Jeanne’s website, The Art of Gluten Free Baking.
I hope you like these carrot cake cupcakes as much as I do!
Carrot Cake Cupcakes
- Preheat oven to 250 degrees F. Grease and flour a 10" springform pan.
- Place flour mixture, baking soda, cinnamon and salt in a bowl and mix with a wire whisk.
- Beat sugar, eggs buttermilk, oil and vanilla well. Fold wet ingredients into the flour mixture.
- Fold in carrots, pineapple, coconut and walnuts.
- Add batter to the pan to cupcake tin lined with cupcake liners. Using about 1/4 cup batter for each cupcake liner. Bake at 250 F. for 60 minutes.
Cream Cheese Frosting
- In an electric mixer fitted with a paddle, beat butter, powdered sugar, buttermilk powder, vanilla and salt, on low speed until smooth. Add cream cheese, one piece at a time and beat until well blended and smooth.
- Makes about 4 cups. Enough for one cake or 24 cupcakes.