Gluten-Free Carrot Cake Cupcakes With Coconut Flour
User Reviews
4.5
Gluten-Free Carrot Cake Cupcakes With Coconut Flour
Description
This recipe uses sifted coconut flour as the base, reacting with baking soda and baking powder to provide rise. The dry mix includes cinnamon, nutmeg, and salt for seasoning. Eggs, coconut oil, vanilla extract, and coconut sugar are whipped together until fluffy, then combined with the dry ingredients and grated carrots, resulting in a thick batter. The batter rests briefly before baking to allow coconut flour to absorb moisture.
After baking until golden and set, cupcakes cool completely before being frosted with a mixture of softened cream cheese, butter, powdered sugar, and vanilla extract, beaten to a light, spreadable consistency. The result is a moist, spiced cupcake with the familiar flavors of carrot cake and a tangy sweetness from the cream cheese frosting.
These cupcakes avoid gluten via coconut flour and include a rich spice profile. The batter’s texture and the cooling step are key for the right crumb and ease of frosting application.
Ingredients
- 1/2 cup coconut flour sifted, 45 grams
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 egg at room temperature, large
- 2 tablespoons coconut oil melted
- 1/2 teaspoon vanilla extract
- 3/4 cup coconut sugar packed
- 1 1/4 cups carrot grated
For The Frosting:
- 4 ounces cream cheese softened, reduced-fat
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar sifted
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with 6 muffin liners. Set aside.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
- In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract, and coconut sugar until light and fluffy.
- Stir in the coconut flour mixture, mixing well to ensure there are no lumps.
- Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
- Pour the batter into the prepared muffin tins and let stand 10 minutes before baking.
- Bake for 20-22 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 minutes).
- Beat in the vanilla until well combined.
- Turn the mixer down to low and gradually beat in the powdered sugar.
- Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
- Spoon the icing into a parchment bag (or a zip-top bag with the bottom corner cut off) and swirl the icing on top of each cupcake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Cupcakes
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 112mg | 37% |
| Sodium | 428mg | 18% |
| Potassium | 202mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 4915IU | 98% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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