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Gluten-Free Carrot Cake Cupcakes with Vegan Cream Cheese Frosting (Allergy-Free)

single carrot cake cupcake on plate

Everyone loves a moist & fluffy cupcake! These healthy Gluten-Free Carrot Cake Cupcakes with Vegan Cream Cheese Frosting are allergy-free (no nuts!), sugar-free, and perfectly flavored! The best carrot cake cupcake recipe you’ll find using simple and real ingredients! A fantastic Spring, Easter, or any holiday dessert!

Scale

Ingredients

Instructions

  1. Preheat the oven to 375°F.
  2. In a large mixing bowl combine the cupcake batter ingredients together, in order, and mix well to thoroughly combine.
  3. Line or grease a standard 12-cup cupcake pan and measure about 1/4 cup of cupcake batter into the cupcake molds. You should have enough for 10-12 cupcakes.
  4. Bake the cupcakes in the preheated oven for 18-20 minutes. Remove and allow to cool completely on a wire rack.
  5. To make the frosting, combine the softened cream cheese and butter in a stand mixer or a large bowl if you only have a hand mixer. Beat the cream cheese and butter together until combined.
  6. Slowly add in the vanilla and powdered sweetener, whipping the frosting together until fully combined.
  7. Place the finished frosting in a pastry gun and frost the cooled cupcakes as desired.
  8. Top the cupcakes with unsweetened shredded coconut and natural sprinkles.
  9. Store the completed cupcakes in an airtight container in the fridge.

Nutrition

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