These Gluten Free Carrot Cake Cupcakes are a perfect blend of moistness and flavor, capturing the essence of traditional carrot cake while being suitable for those with gluten sensitivities.
Ingredients
Scale:
1 ½ cups almond flour
½ cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup granulated sugar
½ cup packed brown sugar
4 large eggs
½ cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups finely grated carrots
½ cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, combine almond flour, coconut flour, baking soda, baking powder, ground cinnamon, and salt. Whisk until well mixed.
In another bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy, about 2-3 minutes.
Add the unsweetened applesauce and vanilla extract to the egg mixture and whisk until combined.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the grated carrots, crushed pineapple, and nuts until evenly distributed.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack.
Prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth.
Gradually add the powdered sugar and vanilla extract, beating until fluffy.
Once the cupcakes are completely cool, frost them using a piping bag or spatula.
