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!
- 2 cups Jeanne's Gluten Free Baking Mix (or all purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups sugar
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 2 teaspoons vanilla
- 3/4 cup crushed pineapple well drained
- 2 cups medium grated carrots
- 1 cup finely grated coconut I used sweetened
- 1 cup chopped walnuts
Place flour mixture, baking soda, cinnamon and salt in a bowl and mix with a wire whisk.
Beat sugar, eggs buttermilk, oil and vanilla into the flour mixture. Fold in carrots, pineapple, coconut and walnuts to the batter.
Here are the directions for the layer cake. Grease and flour a 10" springform pan. Add batter to the pan. Place on a cookie sheet in a preheated 250 degree F. oven for about 1 hour and 15 minutes, or until golden brown and a toothpick inserted comes out clean. Let cool completely on a wire rack before removing from pan. Then slice cake horizontally to make 2 layers, rather than baking two thinner layers. (Note* I made 24 cupcakes, using about 1/4 cup batter for each cupcake liner. I baked them at the same, lower temperature, of 250 F. for 60 minutes.)
Here’s the cream cheese frosting recipe to use as frosting for the carrot cake cupcakes.
- 1 stick (1/2 cup) unsalted butter, softened
- 1 8 ounce package cream cheese, softened
- 1/2 teaspoon vanilla
- 1 cup confectioners' sugar
Beat butter and cream cheese with an electric mixer until creamy and fluffy. Add vanilla and confectioner's sugar. Start mixer slowly and mix until well blended.