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Carrot Cupcakes

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Carrot Cupcakes

In my humble opinion these carrot cupcakes are perfectly moist, soft, and delicious, made with fresh carrots, toasted pecans, and topped with a luscious cream cheese frosting! Yum yum yum!

You might say “Carrot Cake is too sweet for me”. I used to say the same until I adjusted my recipe. Most of the carrot cakes I remember were overly sweet, and only a few bites were more than I enjoyed. That's why I reduced the amount of sugar in my recipe. Believe me, you’ll enjoy every bite, down to the last crumb! 

Gluten-Free Carrot Cupcakes
Makes 24 Cupcakes 

Ingredients

  • 1 bag MinusG White Cake Mix 
  • 2 tsp ground cinnamon
  • ¾ cup + 1 Tbsp light oil  
  • 1 cup light brown sugar
  • ¼ cup granulated sugar (optional)
  • 3 large eggs beaten or egg substitute
  • 2 tsp GF vanilla extract (McCormick's )
  • 1 cup crushed pineapple drained 
  • 2 cups grated carrot (heaping)
  • (optional: 1 cup chopped Roasted Pecans or walnuts, coconut and/or ½ cup golden raisins)

Cream Cheese Frosting 

Ingredients

  • 6 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 2+ cups powdered sugar

Directions

  1. Preheat oven to 400°F. Grease cupcake tin or line with paper cups.
  2. In a large bowl mix together oil, granulated sugar, and brown sugar until combined and smooth. Add beaten eggs, then the vanilla, and mix until smooth.
  3. In a separate bowl, combine the dry ingredients: cake mix, baking powder, and cinnamon. Slowly add the dry mixture into the wet ingredients, stirring just until mixed. 
  4. Then fold in the grated carrots and crushed pineapple by hand, and stir until combined. If you would like to add nuts, coconut and/or raisins, stir them in at this time as well.
  5. Scoop the batter into a muffin tin, filling each about 2/3 to 3/4 of the way up the side.
  6. Bake for 8 minutes, then reduce the oven to 350°F and continue baking for 10 minutes or until a toothpick inserted in the middle comes out clean. "Oven temps may vary" 
  7. Allow the cupcakes to cool in tin for 2-3 minutes. Transfer to wire rack to cool completely.

Cream Cheese Frosting 

Directions

  1. For the frosting, blend the cream cheese, and butter until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes. 
  2. If frosting is too thick, you can add in a teaspoon or two of milk. If it is too thin, you can add in more powdered sugar.

If you love cream cheese frosting A LOT, you need to double the frosting. Having a little extra has never been a problem for me.

 

When you make this recipe, we'd love to see your creation. Tag @minusgbaking on Instagram or @MinusGBakingCo on Facebook. Happy baking!



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