Silky Carrot Cupcakes – A Gluten-Free Delight
If you love carrot cake, these Silky Carrot Cupcakes are a must-try! Inspired by my popular Sheet Pan Silky Carrot Cake Bars, this recipe is a smaller, party-friendly version that’s just as moist and flavourful.
Why You’ll Love This Recipe
- Gluten-Free Goodness – Perfect for those avoiding gluten.
- Rich & Silky Texture – Thanks to smooth carrot puree.
- Easy Frosting Options – Homemade or store-bought cream cheese frosting works beautifully.
Ingredients You’ll Need
- Carrot puree (or carrot baby food as a quick substitute)
- Gluten-free flour blend
- Eggs
- Sugar
- Baking powder
- Cream cheese frosting (link to recipe)
Step-by-Step Instructions
- Prepare the Carrot Puree
Use my # or opt for baby food for convenience. - Mix the Batter
Combine dry ingredients, then fold in the puree for that signature silky texture. - Bake & Cool
Bake until golden and let cool completely. - Frost & Enjoy
Spread with # or your favourite store-bought version.
Tips for Perfect Cupcakes
- Use room-temperature ingredients for a smooth batter.
- Don’t overmix – it keeps the cupcakes light and fluffy.
- For extra indulgence, sprinkle chopped nuts or coconut on top.
Serving Suggestions
Pair these cupcakes with a cup of tea or coffee for a cosy treat. They’re ideal for birthdays, brunches, or just because!
Final Thoughts
These Silky Carrot Cupcakes are proof that gluten-free baking can be delicious and easy. Try them today and share your creations with me!
Ideas, Advice and Suggestions
Granulated sugar – I use white granulated sugar 2 cups does seem a lot but this recipe makes quite a large cake and the carrot puree recipe that I use has no sugar in it and also there are 2 teaspoon of cinnamon
Canola oil – almost any oil mild flavoured oil can be used
Large eggs – Large, e-Large or Jumbo will al work fine.
Silky smooth carrot puree – The original recipe I followed included carrot baby food, which you could use, but I now use this recipe for Silky Smooth Carrot Puree Recipe. When carrots are inexpensive, prepare a large batch of carrot puree, portion it into 350g containers, and freeze. Thaw as needed for various recipes that call for carrot puree.
Woolworths Free from Gluten All Purpose Flour – A staple in my home that I’ve found to be the best gluten-free wheat flour replacement. It can be substituted with regular all-purpose wheat flour for those who are not adhering to a gluten-free diet.
Baking powder and Baking Soda – It may seem unusual to use both baking powder and baking soda in the same batter, but in this instance, it results in a delightfully light cake.
Ground Cinnamon – You can tailor it to your preference, but two teaspoons of cinnamon is generally a good measure.
Salt – Salt is an important ingredient in any cake.
Cream Cheese Frosting – After some trial and error, I have found this to be the most successful cream cheese frosting recipe. You can use store bought cream cheese frosting if you prefer. Here is my Cheese Frosting Recipe.
Silky Carrot Cupcakes
Course: DessertDifficulty: Simple10
servings10
minutes25
minutes1002
kcal35
minutesDelicious gluten-free carrot cupcakes, perfect for a sweet treat!
Ingredients
½ cup (100g) granulated sugar
¼ cup canola oil
1 large egg
90g silky smooth carrot puree (This is my recipe Silky Carrot Puree Recipe)
½ cup (65g) Woolworths gluten-free flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
Pinch nutmeg (optional)
¼ teaspoon baking soda (Bicarbonate of soda)
⅛ teaspoon salt
½ teaspoon vanilla essence
½ of batch Cream Cheese Frosting Recipe
Directions
- Heat oven to 320°F/160°C. Put 10 cupcake liners in a muffin pan.
- In a medium bowl, add sugar, oil, egg, vanilla essence, and carrot puree. Beat together with a handheld blender until combined and smooth.
- Add flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Blend together just until combined and no flour streaks remain.
- Scoop the batter into the cupcake liners about ½ full. Bake for 18-22 minutes. Edges should be slightly pulled away from sides, the top will be golden brown, and the center should not be wet and jiggly. A toothpick inserted should come out clean or with moist crumbs.
- Let cool completely before frosting. Cream Cheese Frosting Recipe
Notes
- Ensure that the cupcakes are completely cool before applying frosting. I usually bake the cupcakes the night before they are needed. After they have cooled, I place them in a container with a lid and let them rest on the counter or in the refrigerator overnight. The following day, I proceed with frosting them.
- I store the cupcakes in the refrigerator and consume them right away because I enjoy the frosting slightly firm. However, if you prefer it softer, allowing them to sit for about 15 minutes before eating is recommended.
Origin of the Recipe
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