4.5 from 78 votes
Gluten-Free Carrot Cake Cupcakes With Coconut Flour
These Gluten-Free Carrot Cake Cupcakes With Coconut Flour are tender, light, moist, and perfectly spicy-sweet!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
45 mins
Servings: 6 Cupcakes
Calories: 377 kcal
Course:
Dessert
Cuisine:
American
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 large eggs at room temperature
- 2 tablespoons coconut oil melted
- 1/2 teaspoon vanilla extract
- 3/4 cup coconut sugar packed
- 1 1/4 cups grated carrots
For The Frosting:
- 4 ounces reduced-fat cream cheese softened
- 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.
Cup of Yum
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
48g
(16%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
112mg
(37%)
Sodium
428mg
(18%)
Potassium
202mg
(6%)
Fiber
4g
(16%)
Sugar
36g
(72%)
Vitamin A
4915IU
(98%)
Vitamin C
2mg
(2%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Cupcakes
Amount Per Serving
Calories 377
% 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.