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Gluten Free Carrot Cake Cupcakes (Dairy-Free Option)

Perfectly frosted gluten-free carrot cake cupcakes
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These gluten free carrot cake cupcakes are soft, moist, and bursting with warm cinnamon and sweet shredded carrots. Topped with a tangy dairy-free cream cheese frosting, they’re the perfect treat for spring brunches, parties, or afternoon cravings. Easy to make in one bowl and freezer-friendly too!

Ingredients

Scale

  • 1 ½ cups (300g) granulated sugar

  • 1 ¼ cups (295 ml) all-vegetable oil

  • 3 large eggs (room temperature) or egg replacer

  • 1 tsp vanilla extract

  • 2 cups (320g) gluten-free flour blend

  • 1 ½ tsp baking powder

  • 1 tsp baking soda

  • 1 tsp sea salt

  • 1 tsp ground cinnamon

  • ½ tsp xanthan gum (omit if already in your blend)

  • 2 cups (230g) freshly shredded carrots

  • ½ cup (60g) chopped pecans or walnuts (optional)

For the Frosting:

  • 1 cup (227g) cold salted dairy-free butter

  • ½ cup (120g) cold dairy-free cream cheese

  • 4 ½ cups (540g) powdered sugar

  • ½ tsp sea salt

  • Optional: chopped nuts for topping

Instructions

Carrot Cake Cupcakes

  1. Preheat your oven to 350ºF (177ºC) and line 18 cupcake wells with paper liners.

     

  2. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and fully emulsified.

     

  3. Sift in the dry ingredients: gluten-free flour, baking powder, baking soda, salt, cinnamon, and xanthan gum (only if your flour blend doesn’t contain it).

     

  4. Gently fold in the freshly grated carrots and optional chopped nuts using a spatula until just combined.

     

  5. Fill each cupcake liner ¾ full with the batter.

     

  6. Bake for 23–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.

     

  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before applying frosting.

Cream Cheese Frosting (Dairy-Free)

  1. In the bowl of a stand mixer (or using a hand mixer), beat cold dairy-free butter and cold dairy-free cream cheese on high speed for 10 minutes until the mixture is fluffy and pale.

     

  2. Slowly add powdered sugar and sea salt, beating first at low speed until just incorporated to avoid sugar dust.

     

  3. Increase speed to high and continue to beat for an additional 5 minutes, scraping the bowl as needed.

    whipping dairy free cream cheese frosting

  4. Refrigerate frosting for 15–20 minutes to let it firm up before piping onto cupcakes.

     

Cupcake Decorating

  • Use a Wilton 1M piping tip for a professional bakery-style swirl.

     

  • First design: Start piping in the center of the cupcake, swirl outward to the edge, and then spiral upward back to the center.

     

  • Second design: Pipe a drop rosette in the center, then pipe a double-layer circle swirl around it. Release pressure on the piping bag to end cleanly.

     

  • Top with chopped pecans or walnuts if desired for texture and presentation.

     

  • Storage:

     

    • Store decorated cupcakes in an airtight container in the fridge for up to 7 days.

       

    • For long-term storage, freeze unfrosted or frosted cupcakes for up to 6 months. Thaw in the fridge overnight before serving.

 

Nutrition

Find it online: https://www.delishmap.com/gluten-free-carrot-cake-cupcakes/