Fluffy & Moist Gluten-Free Carrot Cake Cupcakes
yields: 16 cupcakes
These gluten-free carrot cake cupcakes bake up ultra-moist (thanks to loads of finely grated carrots), with a tender and fluffy crumb. They're incredibly flavorful thanks to warm spices and the sweet carrots. Studded with walnuts and topped with coconut cream cheese frosting, these are the best carrot cake cupcakes I've ever had!
Ingredients
Gluten-Free Carrot Cake Cupcakes
- 80 g (⅓ cup) whole milk, or use non-dairy milk
- ½ teaspoon white vinegar
- 84 g (¾ cup) super-fine blanched almond flour
- 81 g (¾ cup) gluten-free oat flour
- 80 g (½ cup) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 1¾ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 125 g (½ cup + 2 tablespoons) granulated sugar
- 75 g (¼ cup + 2 tablespoons) light brown sugar
- ¼ cup (2 ounces) unsalted butter, room temperature (or plant butter for dairy-free)
- 6 tablespoons (6 tablespoons) coconut oil, preferrably refined coconut oil, melted
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange zest, from about 1 orange
- 250 g (~2 cups) shredded carrots, finely grated
- ¾ cup chopped walnuts or pecans, toasted, plus more for garnish as desired
Coconut Cream Cheese Frosting
- 1 batch coconut cream cheese frosting
- ¼ cup unsweetened shredded coconut, optional, for garnish
INSTRUCTIONS
- Preheat oven to 350°F and line muffin tray with 16 liners.
- In a measuring cup, combine the milk with vinegar and let sit for 5 minutes.
- In a medium mixing bowl, sift together all dry ingredients. Set aside.
- In the bowl of a stand mixer or a large bowl with a hand mixer, cream butter and sugars until pale and fluffy, 3-5 minutes. Mix in the oil, vanilla extract, and orange zest, scraping down the sides after each addition as needed. Mix in the eggs, one at a time, followed by the carrots, mixing until evenly distributed and well combined.
- With mixer on low, slowly add dry ingredients in two parts alternating with the milk and vinegar mixture. Mix until just combined, scraping down sides as needed.
- Fold in the toasted walnuts or pecans.
- Divide cake batter between the muffin liners, filling about ¾ full. Bake for 24-26 minutes. The cupcakes will be done when you touch the top gently and it springs back. Transfer to a wire rack to cool completely.
- Meanwhile, prepare the coconut cream cheese frosting according to this recipe. Pipe or swirl the frosting over cooled cupcakes and garnish with more toasted nuts and/or unsweetened shredded coconut, as desired.
Video
Notes
Dairy-Free
For a dairy-free version, use non-dairy milk and plant butter in the cupcakes. For the frosting, use stick-based plant butter and plant-based cream cheese, such as Miyoko's.Storing
Once cool, store unfrosted cupcakes in an airtight container at room temperature for up to 4 days or in the freezer for up to 6 months. Let defrost at room temperature before serving. Store frosted cupcakes in an airtight container at room temperature for up to 4 days.