Easter

Carrot Cake Cupcakes

May  6, 2020
Photo by Just As Tasty
Author Notes

These moist and delicious carrot cake cupcakes are both gluten free and eggless, and topped with rich cream cheese frosting!
Just As Tasty

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Makes 12
Ingredients
  • Cupcakes
  • 1 1/2 cups gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar
  • 1/3 cup Greek yogurt, room temperature
  • 1/3 cup vegetable or canola oil
  • 2 tablespoons Bob's Red Mill egg replacer, mixed with 4 tbsp water (can substitute 2 eggs here instead)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded carrots
  • Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar
In This Recipe
Directions
  1. Cupcakes
  2. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
  3. In a small bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.
  4. In a separate bowl, mix brown sugar, yogurt, oil, egg replacer, and vanilla until combined. Gently stir in shredded carrots.
  5. Add dry ingredients to wet ingredients and mix until combined.
  6. Fill cupcake liners halfway full and bake cupcakes for 16-20 minutes, or until a toothpick inserted into the center of cupcakes comes out clean. Allow cupcakes to cool before removing from tin and frosting.
  1. Frosting
  2. Using a stand mixer with the paddle attachment, beat cream cheese and butter until blended and creamy. Slowly stream in powdered sugar, continuing to beat until fully combined and smooth.

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