Carrot Cake Cupcakes (Gluten-Free & Dairy-Free)

Name: Carrot Cake Cupcakes (Gluten-Free & Dairy-Free)
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups (300g) granulated sugar; 1 ¼ cups (295 ml) all-vegetable oil; 3 large eggs, room temperature; 1 teaspoon vanilla extract; 2 cups (320g) gluten-free flour blend; 1 ½ teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 1 teaspoon ground cinnamon; ½ teaspoon xanthan gum (omit if the gluten-free blend contains it); 2 cups (230g) shredded carrots; ½ cup (60g) chopped pecans, walnuts, or peanuts; 1 cup (227g) salted dairy-free butter, cold; ½ cup (120g) dairy-free cream cheese, cold; 4 ½ cups (540g) icing sugar; ½ teaspoon fine sea salt; optional: additional chopped nuts for topping

Instructions

Prep:45minCook:25min

Fluffy and wonderfully moist, these gluten-free and dairy-free carrot cake cupcakes are made from scratch and topped with whipped cream cheese frosting. An easy one-bowl recipe for the most amazing cupcakes you'll ever eat!

Updated at: Thu, 06 Apr 2023 04:26:47 GMT