Gluten-Free Carrot Cake Cupcakes with Vegan Cream Cheese Frosting (Allergy-Free)
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!
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 10-12 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- Carrot Cake Cupcakes:
- 2 Cups Gluten-Free All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Prepared Bob's Red Mill Egg Replacement
- 1 Cup Granulated Erythritol (or preferred granulated sweetener)
- 1/2 Cup Shredded Carrot (about 1 large carrot)
- 1/4 Cup Carrot Puree
- 1/4 Cup Unsweetened Raisins
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 Tsp Cinnamon
- 1 Tsp Ground Ginger
- 1/2 Tsp Ground Nutmeg
- 2 TB Crushed Pineapple
- 1/4 Cup Unsweetened Non-Dairy Milk
- Vegan Cream Cheese Frosting:
- 8 oz Plain Vegan & Allergy-Free Cream Cheese (softened)
- 1 Stick Vegan & Allergy-Free Butter (softened)
- 4 Cups Powdered Erythritol (or preferred powdered sweetener)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- Toppings:
- Unsweetened Shredded Coconut
- Allergy-Free Natural Sprinkles
Instructions
- Preheat the oven to 375ยฐF.
- In a large mixing bowl combine the cupcake batter ingredients together, in order, and mix well to thoroughly combine.
- 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.
- Bake the cupcakes in the preheated oven for 18-20 minutes. Remove and allow to cool completely on a wire rack.
- 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.
- Slowly add in the vanilla and powdered sweetener, whipping the frosting together until fully combined.
- Place the finished frosting in a pastry gun and frost the cooled cupcakes as desired.
- Top the cupcakes with unsweetened shredded coconut and natural sprinkles.
- Store the completed cupcakes in an airtight container in the fridge.
Nutrition
- Serving Size: 1