Gluten Free Carrot Cupcakes with Cream Cheese Frosting
Prep Time20mins
Cook Time1hr5mins
Total Time1hr35mins
Course: Dessert
Cuisine: American
Servings: 12people
Calories: 623kcal
Author: Gluten Free & More
Ingredients
Carrot Cupcakes
1cupsugar
1teaspoonpure vanilla extract
¾cupgrapeseed or other neutral-tasting vegetable oil
1tablespoonfresh orange juice
1½teaspoonsfinely grated orange zest
2large eggsat room temperature
1cupgluten-free flour blend
1teaspoonground cinnamon
½teaspoonbaking soda
1teaspoonbaking powder
¾teaspoonkosher salt
½poundcarrotsgrated (about 1½ cups)
½cupraisins
½cupwalnutsoptional
Cream Cheese Frosting
6ouncescream cheese or dairy-free cream cheeseat room temperature
8tablespoonsunsalted butter or dairy-free buttery sticks, at room temperature(1 stick )
1/8teaspoonkosher salt
1teaspoonpure vanilla extract
½poundpowdered sugar
Candied Orange Zest
3medium orangesabout 1½ pounds
2cupssugardivided use
1cupwater
Instructions
Carrot Cupcakes
Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, vanilla, oil, orange juice, and zest on medium speed. Reduce the speed to low and add the eggs one at a time, mixing well until each egg is fully incorporated, scraping down the sides of the bowl after each addition.
In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. With the mixer on low speed, add half of the flour mixture to the wet ingredients. Add the carrots, raisins, and walnuts (if using) to the remaining flour mixture and toss well to coat. Add to the batter and mix well with a rubber spatula, making sure to scrape the sides and bottom of the bowl. Divide the batter evenly among the prepared muffin cups.
Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. When completely cool, frost with cream cheese frosting and garnish with candied orange zest if desired.
Cream Cheese Frosting
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, salt, and vanilla on medium speed. Turn the mixer off and sift in the powdered sugar. Turn the mixer on low and beat until smooth.
Candied Orange Zest
With a citrus zester, peel off thin strips of orange peel from the oranges. In a saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Add the orange peel and boil for 20 minutes.
Place 1 cup sugar in a bowl. Strain the orange peel from the liquid, add to the sugar, and toss to coat. Separate the candied peels and allow to dry on a piece of waxed paper or foil for several hours.